A healthy balancing recipe inspired from my time in India
We have entered the chilly season in Canada. This is the season when many people find themselves taking on the characteristics of Vata which is known to increase, gas, dry skin, irritability, sleep disorders, aches and pains in the joints, digestive issues, and increase the general feeling of cold in the body.
One way we can try to prevent and reduce these symptoms/characteristics of Vata is nourish our bodies properly and eat foods that poses qualities of Kapha and Pita which will ultimately help balance the Vata imbalance.
Here is a very nourishing balancing recipe that i have enjoyed in these cold days.
This daal (or dal) recipe serves 2 to 3 people depending on how you serve it.
1 medium onion, chopped
Tiny bit of dried red chilies or 1 small chili, minced
2 cloves garlic, minced
½ cup peanut (arachide) oil or Ghee
1 teaspoon cumin seed
1/4 teaspoon turmeric
1 teaspoon coriander seed
3 or 4 pods cardamom opened and mixed through or 1/8 teaspoon ground cardamom
¼ teaspoon cayenne or red chili powder
1 inch fresh ginger, chopped
1 teaspoon salt
¼ teaspoon pepper
1 cup small red lentils
4¼ cups vegetable stock
Heat peanut oil (arachide oil) or ghee in a skillet and saute the onion, garlic and the chili. Be generous with the oil; the ingredients should swim in it.
Let the mixture simmer and add the spices (the next eight ingredients).
Add the lentils and stir. Cover the lentils with some of the vegetable stock and let simmer.
Check the daal periodically; the liquid will cook down, and you will need to add stock a few times to create the consistency you like. You may need less or more than 4.5 cup stock. Stir it regularly to cook the lentils evenly.
Let it cook for at least 45 minutes. You can smooth the finished daal in a blender if you like.
Serve it with rice, naan bread or spinach.