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Simple Ayurvedic Dahl (lentil Soup)

Difficulty:

Prep Time:

Cook Time:

Yield:

Medium

15 mins

45 min

4 - 6
as a side or main dish

  • 1 cup mung dahl or 1 cup red lentils
  • 6 cups water
  • 4 T olive oil or ghee or both
  • 1 - 2 tomatoes (ripe)
  • Curry leaves (optional)
  • Veggies (chopped small) such as fresh spinish, carrots, leeks, zuccini, or kale
  • 1 inch piece fresh grated ginger
  • 2 dashes hing
  • 1/2 tsp cumin seed
  • 1/2 tsp coriander seeds (optional)
  • 1 T cumin powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp cayenne powder
  • 1/2 lemon
  • Handful chopped cilantro
  • Black pepper to taste
  • Sea salt to taste
  • Please note: curry leaves may be purchased in an Indian Food store.

Begin by rinsing the legumes until water is clear. Boil the legumes with water separately for 45 min. Add turmeric and a tablespoon of ghee or oil. In a smaller saucepan heat ghee or oil, add whole seeds and a dash of hing (it should fizz). When cumin seeds begin to brown add ginger, powdered spices, curry leaves and black pepper. Roast spices for 1 minute then add veggies. Stir veggies with spices, cook on high for 3 min. Add salt. Turn to medium heat, cover and simmer until veggies are just tender. Add water only to keep veggies from burning. Whip legumes with a whisk, then add veggies. Bring to boil, turn off, add lemon, cilantro and more salt to taste.

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