Ayurvedic lentil curry

By: Anjum Anand
From: Eat Right For Your Body Type
Serves: 4
Photographer: Lisa Linder

Lentils are one of the cornerstones of Ayurvedic food, especially yellow mung lentils, but these red lentils are equally easy to digest and both contain a high level of protein, which makes them a fantastic addition to your diet. When combined, they have a much better flavour. This dish is fantastic for all three doshas and is great when your system is feeling sluggish or if you have been eating too much animal protein. This curry is really easy to make and perfect Ayurvedic fare; serve with flatbreads or rice, or kapha can also choose pearl barley and a vegetable.

Ingredients

Quantity	Ingredient
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

Method

Put the lentils and water in a saucepan and bring to a gentle simmer. Add the ground turmeric, onion, garlic, ginger, chillies and salt and simmer until soft and the red lentils are breaking down, around 30 minutes, giving the pan an occasional stir. Add more water to the pan at any time if it reduces too much.
Heat the ghee or oil in a small saucepan, add the seeds and once they sizzle for 10 seconds or become aromatic, take off the heat and add the remaining spices. Pour the mixture into your cooked lentils and stir in the coriander leaves. Taste and adjust the seasoning and add lemon juice to taste.

Tags:: health; diet; ayurvedic; ayurveda; weightloss

Ayurvedic lentil curry

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