Our divine recipy for all doshas.
This recipe is a combination which is wonderful in detoxing, full of fresh flavors.
Preparing the dhal with cilantro and yohurt topping is that extra creamy flavor to the lentils and zest to the meal.
Simply red lentil dhal
1 cup red lentil
3 inch Leek
2 tbsp ghee
1 tsp cumin seed
1tsp cardamon seed
1 tsp coriander powder
1 tsp fresh ginger
1 tsp of turmeric powder
1tsp curry powder
Himalayan salt to taste
3 cups water
Wash the lentils until the white starch washes clear and place on a boil, stir and cook until they open, skimming off any white as it forms on top of the boiling water. Cook for 20 mins.
Slice the leek in half and washed down in between the layers. Slice into 1 cm strips and put a side.
In the small frying pan add the leek and fry until soft. Then add the cumin seed, cardamon seeds and ginger for 1 min.
Add the leek and spices to the lentil with curry powder, and turmeric powder and stir.
Keep stirring occasionally on the medium flame for another 5 mins.
Turn off the fire and serve in bowls with a sprinkle of fresh coriander and yogurt.