Ayurvedic Dahl

Hello lovely yoga people. Hope you are enjoying your weekend so far, here’s a little recipe to tantalise your taste buds and get you all set for the weekend. I have put together a little Mung bean Dahl recipe for you all to enjoy in the up and coming Autumn months.

Ayurvedic healers recommend the mung bean(yellow lentils) and its split version, mung dahl for all body-types because it’s nutritious and easy to digest.

Ingredients

• 1 cup mung dahl (yellow lentils) or split mung beans
• 1 t. black mustard seeds
• 1 medium size Onion (chopped)
• 7 cloves of garlic (finely chopped)
• 1″ ginger root (grated or finely chopped)
• 1 t.turmeric
• 3 green or black cardamon pods (cracked)
• 2 small red chilies (or ¼ t. Cayenne)
• 3 cloves
• 3 bay leaves or a pinch of neem leaves
• ½ t.coriander seeds
• ¼ t.cinnamon
• 1 pinch saffron
• ¼ t.black salt
• 2 t butter

Method

1. Melt butter or sunflower oil in a large pot.
2. Add the mustard seeds, cover the pot, wait for the seeds to pop. Add the seeds, sauté lightly.
3. Dice the Onion and sauté until translucent. Add the garlic and ginger, sauté a little longer.
4. Add the rice and lentils and cover with water twice the depth of the rice and lentils.
5. Bring to a boil, then reduce the heat.
6. Add the powdered spices (turmeric, cayenne) and the coriander, cinnamon, bay leaves, saffron, cloves, and cardamon.
7. When the lentils are tender, add the salt.

This is a great dish to have bubbling away when your reading the weekend papers and taking a bit of time out. Don’t forget to make (or buy) some chapatis for extra dipping. Make sure you send us any feedback about our recipes.

Make the most out of your weekend,

Peace and warm wishes

The YogaWellbeing teamx