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Yellow Lentil Dal for the Kapha Season
Ingredients for 4 people
- 180 g yellow lentils
- 1 tsp fresh, finely grated ginger
- 1 tsp turmeric
- 1 bay leaf
- 1 tsp ground coriander
- 1 pinch asafoetida
- 2 cloves
- 3 cardamom pods
- ½ tsp black pepper
- 1 pinch of cinnamon
- 2 pinches of chilli
- 600 ml water or vegetable stock
- a little grated lemon zest and 1 tsp lemon juice
- salt
- fresh parsley and lovage
Preparation
Rinse the lentils and place them in a saucepan with the spices. Pour in water or vegetable stock. Bring to the boil vigorously, then cover the saucepan and simmer gently for 15 minutes. Season to taste with salt, lemon juice and zest, and sprinkle with fresh parsley and/or lovage.
Alternative method
Rinse the lentils and place them in a saucepan with the spices. Gently heat the ghee in a saucepan and lightly toast the whole spices in it. Add the lentils and continue to toast them slowly. Now add the ground spices. Toast for a little longer, then pour in water or vegetable stock. Bring to a vigorous boil, then cover the saucepan and simmer gently for 15 minutes. Season to taste with salt, lemon juice and zest, and sprinkle with fresh parsley and/or lovage.
