Belinda Baer, Practitioner
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About the Recipe
This is a dal made with French lentils. Enjoy it with steamed or sautéd veggies, and maybe the Fresh Cilantro Sauce.
Ingredients
1 cup of French lentils (soaked overnight)
4 cups of water
1-2 Tbsp. ghee or make your own
½ tsp. coriander seeds
½ tsp. fennel seeds
½ tsp. cumin seeds
½ inch fresh ginger, chopped
½ cup chopped sweet onion, spring onion or leeks (omit or reduce for Pitta)
½ to 1 tsp. turmeric powder (or ½ inch of chopped, fresh turmeric)
pinch of asafoetida (omit for Pitta)
1 tsp. maple syrup
1 tsp. prepared mustard
Preparation
After soaking the lentils overnight, drain and add 4 cups of fresh water for cooking.
Add turmeric, asafetida and salt.
Bring to a boil, turn down the heat to simmer for about 1 hour, or until the lentils are soft.
In a separate skillet, heat ghee over low-medium heat.
Add the cumin, coriander, fennel seeds and black pepper, sauteing until brown and aromatic.
Add the ginger, cooking until golden.
Add the onions and saute until they are transparent.
Add this mixture along with the maple syrup and prepared mustard to the cooking lentils.
Stir, and let simmer for 5-10 minutes to allow the flavors to combine.
Enjoy with steamed or sautéed veggies and white basmati rice.
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