red lentil + basil dal

Easy to digest, and quick cooking, red lentils are an Ayurvedic pantry staple. Their digestibility makes them a great plant protein option for those with Vata-style (gassy) digestion. ⁠Red lentils are a good source of iron, and act as a blood builder and liver cleanser.⁠

This one-pot recipe is gently spiced but big on flavor. Eat alone as a meal or serve with dosa or a side of greens if you have strong Agni.

Ingredients

2 TBS organic ghee
½ tsp fenugreek powder
1 tsp coriander powder
¼ tsp hing/asafetida
½ tsp Himalayan mineral salt
1 cup red lentils, rinsed well
2 ½ cups water
3 TBS chopped fresh basil

Method

Melt the ghee in a saucepan and add the spices, cooking for 1 to 2 minutes, until the aroma is released.
Add salt and red lentils and stir until well coated.
Add water and basil.
Bring to a boil, lower the heat, and cover.
Simmer for 15 to 20 minutes until the lentils are very soft.
Makes 2 servings