Kapha Pacifying Red Lentil Dal

Red lentils are often a go-to for lunch at my house because they cook up quickly and they do not need any time for pre-soaking. This red lentil dal combines kapha pacifying spices for a quick and satisfying meal.

Kapha Pacifying Red Lentil Dal

Ingredients

Serves 2

• 1 cup red lentils

• 1 cup shredded carrot

• 1 cinnamon stick

• 1 tsp crushed ginger*

• 1 clove crushed garlic*

• 2 cups water

• 1 tsp ground turmeric

• ½ tsp red chili powder (or cayenne)

• ½ tsp mineral salt

• ½ tbs ghee (or other oil)

• 1 tsp cumin seed

• 1 tsp black mustard seed

• 1 tsp ground black pepper

• 2 handfuls baby spinach

• Cilantro and lime weges to garnish

• 1/2 basmati rice

• 1 cup water

In a large saucepan combine lentils, carrots, ginger, garlic, salt and 2 cups of water and bring to a boil. In the meantime, add basmati rice and one cup water to a small saucepan and cook until tender. Once lentils are boiling reduce heat, cover and simmer until cooked, about 10 minutes. Just before lentil are ready heat the ghee in a small skillet and add the cumin seed, mustard seed and black pepper to temper (until mustard seeds begin to pop). Turn off heat to lentils and add tempered spices, turmeric, and chili powder along with two handfuls of baby spinach, Stir to combine, and return lid to allow spinach to wilt.

Serve by dividing rice into two bowls. Divide lentils atop the rice and garnish with chopped cilantro and lime wedges.

*I use Dorot brand frozen crushed ginger and garlic