Balancing Mung Dahl

  

This recipe adapted from The Modern Ayurvedic Cookbook is  very good for Vata and Kapha doshas.

Ingredients for 2-4 servings

 

Dal:                                                                 Vagar:
1 cup dried split yellow mung dal                 ½ tbsp olive oil (½ ghee and ½ olive oil)
2½-3 cups water                                            ½ tsp whole cumin seeds
1 ½ inch piece fresh ginger, sliced                ½ tbsp fresh ginger, minced
1 tsp salt                                                        ½ tsp salt, or to taste
¼ tsp turmeric                                               1 tbsp minced leek
½ tsp olive oil
¼ cup fresh cilantro leaves, chopped, for garnish
toasted seeds, for garnish

 

Preparation

 

For the dal:
In a large pot, combine all dal ingredients and bring to a boil. Reduce heat to medium and simmer until done, about 20-25 minutes.

For the vagar:

In a frying pan on medium-high, heat oil and ghee. Add cumin seeds and let sizzle for about 30 seconds. Add remaining vagar ingredients. Reduce heat to medium and sauté until leeks are caramelized.
To serve, place cooked dal in a serving dish. Spread vagar on top and garnish with cilantro and toasted seeds.