Post by Silly Yak on Jan 25, 2011 8:05:34 GMT
Yellow mung dal
Jamnagar is the home of the Gujarat Ayurved University. Here's a health- promoting dosha-balancing dal from Usha and Vasant Lad's Ayurvedic Cooking For Self Healing (The Ayurvedic Press).
225g yellow mung dal
1.35 litres water
4 tbsp unrefined vegetable oil
1 tsp black mustard seeds
1 pinch asafoetida
2 large cloves garlic, chopped
5 curry leaves
1 small handful fresh coriander, finely chopped
tsp turmeric
1 tsp garam masala powder
tsp salt
Wash the dal twice, then put in a pot with half the water, bring to the boil and simmer, uncovered, for 25 minutes, stirring regularly to prevent sticking. Add the remaining water and cook for a further 20 minutes. Remove from the heat and blend until smooth. Now temper the dal: heat the oil in a small frying pan and throw in the mustard seeds and asafoetida. When the seeds pop, add the garlic, curry leaves, coriander, turmeric and garam masala. Add this mixture to the dal, together with the salt, and cook for a further two minutes to amalgamate the flavours. Serve hot.
Jamnagar is the home of the Gujarat Ayurved University. Here's a health- promoting dosha-balancing dal from Usha and Vasant Lad's Ayurvedic Cooking For Self Healing (The Ayurvedic Press).
225g yellow mung dal
1.35 litres water
4 tbsp unrefined vegetable oil
1 tsp black mustard seeds
1 pinch asafoetida
2 large cloves garlic, chopped
5 curry leaves
1 small handful fresh coriander, finely chopped
tsp turmeric
1 tsp garam masala powder
tsp salt
Wash the dal twice, then put in a pot with half the water, bring to the boil and simmer, uncovered, for 25 minutes, stirring regularly to prevent sticking. Add the remaining water and cook for a further 20 minutes. Remove from the heat and blend until smooth. Now temper the dal: heat the oil in a small frying pan and throw in the mustard seeds and asafoetida. When the seeds pop, add the garlic, curry leaves, coriander, turmeric and garam masala. Add this mixture to the dal, together with the salt, and cook for a further two minutes to amalgamate the flavours. Serve hot.