Ayurvedic Cooking

Ayurvedic touch to Modern and Traditional Vegetarian recipes [Yummy & Easy Recipes without Onion, Garlic, Soy, Mushroom and Nightshades(Tomato/Potato/Bell Pepper/Eggplant)]

Carrot & Asparagus Masoor Dhal | Side-dish for Roti/Rice

Carrot & Asparagus Masoor Dhal

Carrot & Asparagus Masoor Dhal

 

Choose organic ingredients whenever possible.

Serves: 3

Ingredients: (Visit English – Tamil – Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)

  • Whole Masoor Dhal – 1/2 cup
  • Chopped Carrots – 1/4 cup
  • Chopped Asparagus – 1/4 cup
  • Turmeric powder – 1/4 tsp
  • Thai green chilly – 1 (remove the seeds)
  • Asafoetida – a pinch
  • Ghee – 2 tsp
  • Salt – to taste

To Grind (Masala Paste):

  • Soaked Prune – 2
  • Clove – 1
  • Fennel seeds – 1/2 tsp
  • Kalonji – 1/8 tsp
  • Fresh Ginger – 1″ piece
  • Cilantro – about 10 sprigs (roughly chop to crush easily)
  • Curry Leaves – 4
  • Coriander powder – 1/2 tsp
  • Cumin seeds – 1/2 tsp

Get started:

  • Dry roast the lentil, rinse it well and soak for at-least 6 hrs.
  • Boil the lentil with carrots, asparagus, little turmeric, asafoetida, little salt until soft.
  • Heat ghee in a saucepan and add green chilly, masala paste, little salt and cook covered till the raw smell goes off. (Add little water to avoid burning)
  • Add the mixture to the dhal and mix well.
  • Cook the dhal covered on low flame for 2 minutes.

Healthy and tasty Dhal is Ready! Serve warm with plain rice/ roti/ paratha.

Note:

  • Dry roasting and soaking the lentils helps in better digestion.
  • Masoor dhal (in moderation), Carrots and Asparagus are Tridoshic. Make sure the veggies and lentil are cooked thoroughly to avoid Vata aggravation.

 

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