Creamy Tomato Dahl
Nourishing yet light, dahl is a staple meal in Ayurvedic cooking. Packed with fibre and warming digestive spices, this is the perfect meal to support digestion. Consider batch cooking and freezing if you are preparing for the postpartum period!www.ayurvedawithrebecca.comEffect on Doshas: VK-P+
Ingredients
- 2 tsp ghee ((or coconut oil))
- 3 cloves garlic ((minced))
- 1 inch fresh ginger
- 1 onion ((finely diced))
- 250 g cherry tomatoes
- 1 tbsp garam masala
- 2 tsp ground turmeric
- 1/2 tsp chilli flakes ((optional))
- 2 cups split red lentils
- 1 tin chopped tomatoes
- 1 1/2 cup water
- 1/2 cup coconut milk
- 1 large handful spinach
- 1 handful coriander leaves
- salt and pepper to taste
- 1 juiced lemon
Instructions
- In a large pot or pan, melt coconut oil and gently saute garlic, ginger, onion and cherry tomatoes for 3-4 minutes on a medium heat
- Then, add in all the spices and stir followed by the lentils and stir again until coated in the spice mixture
- Next, pour in chopped tomatoes, water and coconut milk and simmer for about 20 minutes or until the lentils are completely soft and broken down
- Then, stir in a large handful of spinach until wilted
- Serve in bowls adding salt, pepper and lemon juice to taste and garnish with coriander leaves
Notes
- If you don't have many herbs and spices at home, you can use 2 tbsp of curry powder to keep it simple!
- You can use either ghee or coconut oil for this recipe