Black Lentils & Coconut Dahl
by Asaf Feit | Cold & Oliy, Decrease Pitta, Decrease Vata, Fall, Hard to Digest, Lentils, Liver fire, Liver Yin Deficiency, Lubricating, Lunch, Nourishing, Recipes, Slowing, Spring, Stomach Fire, Summer |
Black Lentils & Coconut Dahl
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Lunch, Main Course
- 1 cup black lentils Vata 0 Pitta - Kapha -
- 1.5 cups water Vata 0 Pitta - Kapha +
- 1 tsp. cold pressed coconut oil Vata - Pitta - - Kapha ++
- 1 onion finely chopped (Vata - - Pitta + Kapha -)
- 1 tsp. turmeric Vata + Pitta – Kapha - -
- 1/2 tsp. cinnamon Vata - Pitta + Kapha - -
- 1 tsp. cane sugar Vata - Pitta - - Kapha ++
- 1 tsp. thin rock salt Vata - - Pitta 0 Kapha +
- 1/2 cup coconut milk Vata - Pitta - - Kapha ++
- 5-6 fresh curry leaves or handful of coriander chopped (Vata + Pitta - Kapha - -) or (Vata + Pitta - - Kapha -)
Soak the lentils for a few hours or overnight.
Strain and wash.
Put the soaked lentils in a heavy cooking pot, cover with water and bring to boil.
Lower the flame and cook for 5 more minutes.
Close the flame, strain, wash and set aside.
Heat in a cooking pot the coconut oil.
Fry the onion until a little soft and transparent.
Add turmeric, cinnamon, sugar and salt.
Mix and fry for 2 more minutes.
Add the lentils, stir a bit and add the water.
Bring to boil.
Lower the flame and cook for about 10 minutes or until the lentils are soft but al dente.
Add coconut milk and curry leaves and bring to boil.
Lower the flame, cover and simmer for 15 more minutes.
If thick dahl is desired, finish cooking without the cover.
