The red lentils are a great source of protein (18g per cup) and are pacifying to Pitta and Kapha. They are light and soft, and easily digestible. This recipe warms things up a bit with the addition of a little tomato and jalapeño, and is a nice early fall recipe when tomatoes are finishing their season. I have not found this recipe to aggravate vata. The cilantro keeps the recipe from being too heating.
I've adapted this recipe and it's now one of my standards. Hardly a week goes by that I don't make a batch. I often make this in my slow cooker, which has a sauté setting which I use on the onions and garlic at the beginning.
Cilantro Jalapeño Dhal
- 2 cups red lentils (Masoor Dhal), sorted and rinsed
- 2 tablespoons extra-virgin olive oil or ghee
- 1 yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 chopped tomatoes, with their juice
- 1 jalapeño pepper, stemmed, seeded and finely chopped
- 1 teaspoon whole cumin seeds
- 1/2 teaspoon cumin powder
- 1/2 teaspoon ground cardamom
- 1 teaspoon ground turmeric
- 1/4 teaspoon fine sea salt
- 4 cups vegetable broth or 4 cups water + 1 cube vegetable bouillon
- 1/3 cup chopped fresh cilantro
- Heat oil in a large pot over medium high heat. Add onions and cook until softened, about 5 minutes. Add cumin, cardamom, and garlic and cook, stirring often, until fragrant, about 2 minutes.
- Add lentils, broth, tomatoes, turmeric, salt and jalapeño and bring to a boil. Reduce heat to medium low, add cilantro and cover and simmer, stirring often, until lentils are soft, about 15 minutes.
- Ladle into bowls over basmati rice and serve topped with fresh chopped cilantro. Enjoy!