Ayurveda is the traditional healing system in India, that matches diet, lifestyle, and herbs to the individual to improve health + wellness. Ayurveda literally means the science of life. Dahl is the term used for dried or split pulses in India, and there are so many types of Dahl, every household has their own special recipe. An Ayurvedic Dahl is used to find balance and to help cleanse. Spring time is the perfect time of year to introduce Dahl. It acts as a cleansing agent and helps shift water retention, move your blood, and cleanse your bowels. This red lentil Dahl recipe uses herbs and spices, like cardamom, cinnamon, coriander, garlic, turmeric and ginger which are also great for our digestive fire and assist in the elimination of digestive toxins. You can use any lentil to make a Dahl, I prefer to cook with Red lentils, as they are small, light, and easier to digest and take less time to cook. I also enjoy adding coconut milk to my dahl, as coconut is cooling for my Dosha which is Pitta.
1 cup red lentils
1 medium onion, diced
2 garlic cloves, minced
1 inch ginger, finely chopped
1 inch turmeric root, finely chopped 1 tsp turmeric
3-4 cardamom pods
1 tsp cumin powder
½ tsp ground coriander seeds
½ tsp cinnamon powder
½ tsp cayenne pepper
2 cup veggie broth
1 can coconut milk
2 cups fresh spinach leaves
2 tbsp fresh lemon juice
1 tbsp virgin coconut oil
1/2 tsp sea salt
S+P to taste
Toppings:
Coconut flakes
Coconut yogurt
Fresh parsley/ cilantro
Pumpkin seeds
1. Prep your onion, ginger, garlic and turmeric. I like to use a paper towel on my chopping board, to save the turmeric staining it yellow.
2. In a medium pot heat the coconut oil, add the finely chopped onion and cook for 3 minutes over low heat, stirring frequently, until translucent.
3. Add garlic and spices cook for two minutes, to release the fragrance.
4. Add the lentils, and mix well in the spices. Next add the vegetable broth, bring to boil then simmer for 15 minutes, until lentils are cooked.
5. Turn heat down to low and add the coconut milk and lemon juice. Check the flavour and add in S+P.
6. Add the spinach leaves, mix to incorporate, then turn off the heat.
7. To serve, pour into serving bowls, add a dollop of coconut yogurt, garnish with coconut flakes, chilli flakes, fresh parsely and fresh lemon!
