90g |
red lentils, washed |
80g |
yellow mung lentils, washed |
900ml |
water |
1/4 teaspoon |
ground turmeric |
40g |
onion, chopped |
2 |
fat garlic cloves, peeled and finely chopped |
12g |
fresh ginger, peeled and finely chopped |
1-2 |
green chillies, left whole, (kapha only) |
|
salt |
2-4 teaspoons |
ghee or vegetable oil, (kapha 1 teaspoon oil; vata and pitta 2–3 teaspoons ghee) |
1 1/2 teaspoons |
cumin seeds |
1/4 teaspoon |
nigella seeds |
1 teaspoon |
ground coriander |
1/2 teaspoon |
garam masala, (if you have a pitta imbalance, replace with 1⁄2 teaspoons powdered fennel seeds) |
large handful |
fresh coriander leaves, shredded |
2 teaspoons |
lemon juice, or to taste |