Ayurvedic Red lentil dahl recepe
Red lentil dahl
(Vegan and non-Vegan)
2 cups of Red lentils
1tbsp Cumin seeds
1tbsp Nigella seeds
½ tbsp of Coriander powder
4-5 Curry leaves (you can use 2-3 bay leaves if you can’t find this)
Stick of cinnamon
1 tsp of Tumeric
3-4cm of Ginger (grated)
A handful of fresh Coriander leave and stalks cut into small pieces
Butter OR Coconut oil (you can also use Rice bran oil for a vegan option, but don’t use olive oil!)
- Put the red lentils in a big pot and add 2-3 cups of water. The water should cover lentils by 2cm. Add the turmeric. Bring to the boil, then turn down to the lowest heat, and put the lid on the pan.
- In a small saucepan fry (with no oil) the Cumin seeds, until you can smell them roasting (approx. 45 secs)
- Then add whichever butter or oil you are using. Add the Nigella seeds, coriander powder, leaves, cinnamon and ginger. Fry for approx. 5 minutes on a low heat. If you are using butter, let it cook till it foams.
- After the lentils are done (they should be yellow and mushy) add the spice mixture.
- Add the fresh coriander and serve.
Serve it with a cucumberraita and pappadums.
Some of the ingredients used in this are revered in Ayurvedic medicine:
Has a rich composition of proteins, minerals, carbohydrates and fats. Almost all of its fat content is in the form of omega-3 and omega-6 fatty acids – which are very important for good overall health and a sound immune system. It also has around 15 amino acids, the building blocks of protein, 9 of which are the essential amino acids. It is most recognizably in Naan Bread.
The many benefits of Tumeric include: anti-viral, anti-bacterial, anti-fungal and anti-parasitic functions. Turmeric is also a powerful anti-inflammatory and antiseptic, useful for bronchial asthma, chronic cough. This is the tip of the iceberg, I recommend googling this yourself!
Ginger stimulates circulation and enhances the blood flow throughout the body. It aids digestion and enhances the absorption of nutrients, by encouraging secretion of digestive enzymes. Ginger also helps to move stagnation of undigested food and subsequent accumulation of toxins that can have a far reaching effect on our general state of health, our immunity and vitality.
Ghee: (butter, which has been melted on a low heat till it the milk solids are toasted but not burnt)
Ghee is highly valued in Ayurveda. It is thought to lubricate the connective tissues and promote flexibility. Traditionally, the preparation has been used to promote memory, intelligence, quantity and quality of semen, and to enhance digestion. Modern science tells us that ghee also harbors phenolic antioxidants, which bolster the immune system. Also, it destroys the lactose content of butter.
This has been considered controversial in the past, as people were concerned that the use of ghee increases cardio-vascular problems. However, recent research has questioned this concern. According an article in the Times of India:
Lab studies have shown ghee to reduce cholesterol both in the serum and intestine. It does it by triggering an increased secretion of biliary lipids. Ghee is also good for nerves and brain. It helps control eye pressure and is beneficial to glaucoma patients. Ghee is most notably said to stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and can sit heavy in the stomach. Ghee is rich with antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods, serving to strengthen the immune system. A high concentration of butyric acid, a fatty acid that contains anti-viral properties, is believed to inhibit the growth of cancerous tumours.