Main courses

Ayurvedic Spring dal with coriander-mint-orange

Name: Ayurvedic Spring dal with coriander-mint-orange
Prep time: 30 min
Total time: 30 min
Ingredients: 1/4 Bunch of coriander; 1/4 Bunch of peppermint; 1 cup of Rapunzel red Lentils; 1-2 tbs Rapunzel Allgäu Ghee; 1/4 tsp ground cumin; 1/4 tsp curcuma; 1/4 tsp long pepper ground (Pippali); 3 threads saffron; 1 pinch of Asafoetida; 1 pinch of atlantic sea salt fine; 1/2 orange, juiced

Ulrich Schlichting

30 Min.

Only 1 portion

Info

Perptime 30 Min.

Ingredients

Portions

1 Bunch of coriander
1 Bunch of peppermint
1 Red lentils oder Mung Dal, mung beans halves, peeled
1–2 2 tbs Rapunzel Allgäu Ghee
1 tsp ground cumin
1 tsp curcuma
1 tsp long pepper ground (Pippali)
3 threads saffron
1 pinch of Asafoetida
1 Atlantic sea salt fine
1 orange, juiced

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Add cilantro and peppermint. Cook the red lentils or mung dal according to the package instructions. Heat in a pan or a small pot parallel the ghee and carefully the spices (without salt). Let it bubble briefly and then take it directly from the stove. Add spices to the lentils or dal and stir. Season with salt, coriander and mint. Stir in the orange juice and leave for 5-10 minutes. Stir occasionally.

This recipe goes very well with vegetables of the season and rice. Traditionally, the Dal is served with rice and a yogurt dip. Cleansing and refreshing for all three Vata, Pitta, Kapha types.

USED RAPUNZEL PRODUCTS

Mung Dal, mung beans halves, peeled

Red lentils

Ghee