Ingredients for Ayurvedic Dahl
- 1 cup red lentils
- 3 cups water
- 1 teaspoon turmeric powder
- 1 tablespoon ground coriander
- 1 inch ginger (grated)
- 1 teaspoon sea salt (or to taste)
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 2 tablespoons chopped fresh cilantro
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How to Make Ayurvedic Dahl
- Rinse 1 cup red lentils thoroughly under cold water.
- In a large stockpot, combine 1 cup red lentils, 3 cups water, 1 teaspoon turmeric powder, 1 tablespoon ground coriander, and 1 inch ginger (grated).
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 30 minutes, or until the lentils are completely tender and soft. Stir occasionally to prevent sticking.
- While the lentils simmer, prepare the tempering: In a small saucepan, heat 2 tablespoons ghee over medium heat.
- Add 1 teaspoon cumin seeds and sauté for 1-2 minutes, or until fragrant and lightly browned.
- Once the lentils are cooked, remove from heat and stir in 1 teaspoon sea salt (or to taste).
- Pour the cooked lentils into the saucepan with the cumin-ghee tempering. Gently stir to combine.
- Cover and let the flavors meld for about 2 minutes.
- Garnish with 2 tablespoons chopped fresh cilantro before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
0g
Fat
20g
Carbs
9g
