My Favorite Springtime Dahl

In Ayurveda, springtime calls for light, invigorating meals that help balance the body's energy and align with the season's rejuvenating qualities. This Dahl recipe is perfect for this, featuring astringent red lentils that promote detoxification and a blend of warming spices that increase circulation and decrease stagnation. This combination helps to enkindle agni, the digestive fire, which is essential for metabolizing nutrients efficiently while removing ama (toxins) that can often build up in winter.

Ingredients

1 Tbsp coconut oil or ghee

1 small to medium-sized red onion, diced

¼ tsp cinnamon powder

1 tsp cumin powder

1 tsp turmeric powder

1 tsp coriander seeds

1-2 tsp fresh ginger, grated

1 c. red lentils, soaked and rinsed

3-4 c. water (depends on the consistency you want)

1 pinch of saffron threads

1 pinch of asafoetida (optional)

1 small to medium-sized lemon, juiced

Fresh Parsley and/or Cilantro

Directions

1. Heal oil over medium heat. Add diced onion and saute until just translucent ~3 minutes. Add the cinnamon, cumin, turmeric, and coriander and saute for 1-2 minutes until aromatic. Stir consistently.

2. Add the fresh ginger and mix.

3. Add the cup of red lentils and stir to combine.

4. Add the water, salt, and pinch of saffron threads and asafortida if using. Bring to a gentle boil.

5. Reduce heat to a simmer, cook covered for 15-20 minutes.

6. Once the lentils are soft turn off the heat and allow them to sit to thicken up.

7. Serve over basmati rice. Top with fresh parsley, cilantro, and lemon juice. I usually serve with my favorite springtime greens.

   Enjoy!