Thursday, 20 March 2014


Lentil: Neutral thermal nature; mild flavour; diuretic; beneficial to the heart and circulation; stimulates the adrenal system; increases the vitality (“jing essence”) of the kidneys. Lentils cook more quickly than other beans. One of the first cultivated crops, lentils are grown and eaten all over the planet. India produces more than fifty varieties of different colours and sizes, cooked into their traditional “dahl”.

From the book Healing With Whole Foods, by Paul Pitchford

1 ½ Tsp Ghee, or Olive oil
3 cloves Garlic, peeled & chopped
1 tsp cumin seeds
½ tsp fenugreek seeds
½ tsp turmeric
1 large dried red chilli, or ½ tsp chilli powder
Salt to taste
1 cup red lentils
2 cups water

Other possible additions:
1 large Onion
Tomatoes, including cherry tomatoes
½ tsp Nutmeg
½ tsp ginger powder

Heat the ghee and fry the cumin seeds, garlic, fenugreek and salt until the garlic browns. Lower the temperature and add any other ingredients such as onion, tomato, and turmeric, frying for 2-3 minutes, keeping it all moving. Now add the lentils and baste them in the flavours for a minute or so, finally adding water. Bring to a simmer and cover. Keep on a low heat for 30 minutes, stirring occasionally, and adding water if sticking to pan.

Use this versatile dahl as a mainstay of your diet, eating it with flatbreads, rice, or vegetables. 

By South Utsire

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