French Lentil Dal

 

Prep time: Soaking overnight, 1 hour to cook lentils, 15 minutes to prepare

Serves 2-3


1 cup of French lentils (soaked overnight)

4 cups of water

1-2 Tbsp. ghee

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)

pinch of asafetida (omit for Pitta)

1 tsp. maple syrup

1 tsp. prepared mustard

salt and pepper to taste


After soaking the lentils overnight, drain and add 4 cups of fresh water for cooking. 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 and fennel seeds, ginger and onion to the ghee. Saute until onions are transparent.

Add this mixture to the cooked lentils.

Add the asafetida, maple syrup, prepared mustard, salt and pepper.

Stir, and let simmer for 5-10 minutes to allow the flavors to combine.

Enjoy with steamed or sautéed veggies and white basmati rice.



Belinda Baer

301-683-8815

Takoma Park, MD 20912

belinda@wisewomanayurveda.com