31 Aug

Delicious Dahl

Lissa Coffey

Lissa Coffey

Lissa Coffey

Many people who follow an ayurvedic diet are vegetarian, and vegetarians need plenty of sources of protein.  Beans and lentils are great because they provide protein, complex carbohydrates, fiber and vitamins.  We can use the beans and lentils to make a delicious Indian dish called “Dahl” which is easy to digest and balancing for all three of the doshas.  Cooked dahl has the consistency of a chili, and it is just as hearty.  You can make the dahl as spicy or as mild as you like.  Mung beans, split, with the skin removed, is easy to cook into a dahl.  You can usually find them in bulk at the health food store.  Here are some cooking tips:

-Store lentils in a dry, airtight container at room temperature.

-Use lentils within six months.

-Rinse lentils several times before cooking.

-Beans may need to be soaked in water before cooking (check recipe).

-Do not add salt, lemon or tomato until the beans are cooked.

-Make sure beans or lentils are well-cooked for easy digestion.

-Add spices that you like, or that are balancing for your dosha.


Share this