Vegetable Dahl


1 Tbsp of Prasad Ayurveda plain organic ghee
¼ tsp black mustard seeds
1-1/2 tsp cumin seeds whole
½ tsp Fennel seed whole
½ Tbsp fresh ginger grated
½ tsp hing /asafoetida (or garlic)
½ tsp coriander powder
½ tsp of turmeric powder
1/2 Tbsp of dried methi/ fenugreek leaves (or dried basil)
1/2 tsp garam masala
Pinch of cayenne (or more if you like it hot -or none if you prefer it mild)
1 lemon cut into wedges
½ Tbsp salt
7 cups water
¾ cups of split Mung Dahl
1 carrot grated
2 cups of chopped kale
½ cup chopped cilantro

Dahl is a very tasty soup that is high in protein and easy to digest. You can make it with or without the vegetables. You can substitute the carrots and kale for cauliflower, zucchini, green beans, or broccoli. A little bit of freshly chopped tomato doesn’t hurt either!

• Cut the cauliflower into florets, grate the ginger finely and set it all aside.
• Rinse the split mung beans thoroughly.
• Boil the water, in a good size sauce pan.
• Add the mung beans to the boiling water
• Heat the ghee on medium temperature in a small frying pan.
• Add the black mustard seeds to the ghee
• When the mustard seeds begin to pop, add the cumin seeds, the fennel seeds and the hing (or garlic) and fry for 15-30 seconds (careful not to burn otherwise it will taste bitter; remove from heat if it starts to smoke).
• Add the grated ginger and fry for 15-20 seconds while stirring all the spices together.
• Remove from the heat and transfer the cooked spices and ghee to the pot with boiling water and mung beans. Be careful it could splatter when transferring
• Add the grated carrots and the remaining spices (coriander powder, turmeric powder, dried methi/ fenugreek leaves (or dried basil), garam masala, cayenne and salt).
• Add the chopped kale, stir, cover and simmer for 10 to 15 minutes.
• Squeeze 1 wedge of fresh lemon juice (or more) per bowl and sprinkle some fresh cilantro on top.
• Serve hot!

Dahl and rice is a great combination. When eaten together it provides a complete protein.



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