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This simple traditional Ayurvedic dal recipe is by far my go to meal and I prepare it several times during the week.
In Ayurvedic cooking, dal is one of the most important and commonly used ingredients. It is known for being easy to digest, nourishing and supporting agni (digestive fire). There are different kinds of dal which differ in taste, texture, way of preparation and service and other aspects. One thing is certain and that is, according to Ayurveda, dal is one of the most nourishing foods and contributing to our wellness when prepared in a sattvic way. It is often used in Ayurvedic detox treatments when prepared in a simple way.
In this recipe I used red dal. You can also use the yellow one because they are almost the same. It is a simple and traditional dal recipe, which means I haven’t added anything extra other than the dal and the spices.
2 tbsp coriander seeds
Handful of fresh coriander
2 tbsp cumin seeds (or powder)
3 garlic cloves (crushed or finely cut)
1/2 tbsp black ground pepper
1/2 tbsp Himalayan salt
Small fresh ginger (crushed or finely cut)
200 gr red dal
1 tbsp of coconut oil (traditionally ghee is used; coconut is the vegan friendly alternative)
250/300ml of water
Enjoy it with a side of basmati rice or quinoa which is how I had it.
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