French Lentil Dal for Spring

Spring is getting closer. Vaccines are becoming more abundant. I am in the mood to move! To help clear out the lethargy and stagnation of wintertime, Ayurveda recommends eating more bitter greens, spring vegetables, light grains, pulses and berries.  Nature is beginning to offer an abundance of bitter greens like arugula, kale, beet greens, bok choy, dandelion, and collards.  Other vegetables that help to clear the dampness of spring include asparagus, brussels sprouts, fennel, onions, garlic, green beans, and sprouts.  Light grains, such as millet, basmati rice, and quinoa assist in the clearing of mucus and excess water in the body.  Legumes like lentils, chickpeas, adzuki beans, and black beans have a drying effect on the body.  Berries, once they come into season, have a cleansing effect on the liver and also help to remove excess sludge from winter. Try this yummy recipe to help you lighten up for springtime.

French Lentil Dal

1 c French lentils soaked overnight

4 c water

1-2 Tablespoons ghee

1/2 teaspoon coriander seed

1/2 teaspoon cumin seed

1/2 teaspoon fennel seed

1/2 inch fresh ginger, chopped

1/2 c chopped sweet onion, spring onion, or leeks

1/2-1 teaspoon turmeric powder (or 1/2 inch chopped fresh turmeric)

pinch asafoetida (also called hing, has a taste similar to garlic)

1 teaspoon maple syrup

1 teaspoon prepared mustard

salt and pepper to taste

After soaking the lentils overnight, drain and add 4 c fresh water for cooking.  Bring to a boil, turn down the heat to simmer for about 1 hour or until lentils are soft.

In a separate skillet, heat ghee over low-medium heat.  Add the cumin, coriander, and fennel seeds, ginger and onion to the ghee.  Saute until onions are transparent.

Add this mixture to the cooked lentils.

Add the turmeric, asafoetida, maple syrup, prepared mustard, salt and pepper.

Stir and let simmer for 5-10 minutes to allow the flavors to combine.

Enjoy with steamed or sauteed veggies and white basmati rice.

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