Vedic Ginger Dal / Tridoshic Pacifying / Ayurvedic Food / Samyuktha Diaries

ginger

🥗Healthier: turmeric

💰Cheaper: ginger powder

Ginger powder is more shelf-stable and often cheaper.

split red lentils

🥗Healthier: green lentils

💰Cheaper: yellow split peas

Yellow split peas are often less expensive and provide similar texture.

cilantro

🥗Healthier: parsley

💰Cheaper: frozen herbs

Frozen herbs can be more affordable and have a longer shelf life.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Bell pepper provides sweetness without heat.

Soak 1 cup of split green beans (moong dal) overnight.

In a thick heavy-bottomed pan, bring the soaked green beans and 1 green chili to a boil with 3 cups of water.

Cook for about 15 to 20 minutes until the beans are completely soft; cooking time may vary depending on soaking time.

Once cooked, mash the dal and green chili together.

In a frying pan, heat ghee.

Add cumin seeds, mustard seeds, and fennel seeds to the ghee and sauté with chopped ginger.

Add the chopped tomato to the mixture and cook until the tomatoes are soft.

Add the mashed dal mixture to the pan and cook for another 5 minutes.

Garnish with chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary