Masoor Dahl

Fall well, is falling. The temperatures have definitely started to drop, and although summer isn't quite here yet, ayurveda also recognizes the notion that the oncoming season starts to take hold of our digestion and our bodies. So, as the season transitions it's time to take care of both the ending of summer and the beginning of autumn. 

Simple foods help to support our bodies during these transitions. They're easier to digest, work on keeping our agni strong, and most importantly easy and quick to make. This week, we've been simplifying our diet and focusing on kindling our digestion. 

This light masoor (or red lentil) dahl takes no longer than 15 minutes to make, and is a type of comfort food that you can't resist. I hope you love it just as much as we do in our house. 

Ingredients: 

• 3 cups red lentils, soaked & cooked*
  
• 2 tbsp avocado oil 
  
• 1 tsp cumin seeds 
  
• 1 tsp mustard seeds 
• 1 star of anise 
• 2 cups water (+ more if you like) 
• 2 tsp liquid aminos 
• 1 tsp turmeric powder
• 2 tsp coriander/cumin powder (this is usually a mix you can get at any Indian grocery store, or feel free to make your own of equal portions) 
• 1 tsp chili powder (try using Kashmiri Chili that is mild, but a bold color) 
• 1 bay leaf 
• 2 tsp amchur powder 
• Salt to taste 
• For the finishing tempering: 3 tbsp ghee, 1 dried red chili, 1 clove garlic minced, 1/2 tsp fenugreek seeds, 1/2 tsp mustard seeds, 1/4 tsp pumpkin seeds 

Recipe: 

1. In a large (4 qt.) pot, warm the avocado oil. Give it a minute and then add in the cumin seeds, mustard seeds, and start of anise. You want the mustard seeds to start popping, then you know the temper is ready. 
   
2. When this happens, slowly add in your cooked masoor daal. (*I typically cook mine in an instant pot. I soak the lentils over night, and then cook on pressure cook for 35 minutes). Give everything a good mix. You want to move a little quick as you don't want the dahl to start sticking to the bottom of the pot.
   
3. Add in the water. You can adjust the thickness of the dahl based on how much water you add. I personally like a thicker dahl, so I tend towards the lesser amount of water. 
   
4. Slowly mix in the turmeric powder, coriander/cumin powder, chili powder, amchur powder, liquid aminos, salt as you wish, and the bay leaf. Bring everything to a simmer. Feel free to adjust the thickness throughout. You'll notice that it will get just a touch thicker as it simmers. 
   
5. While the dahl is simmering, in a separate small pan melt the ghee. When its all melted, add in the spices, pumpkin seeds, and the garlic. Again, wait for everything to start popping. 
   
6. When the tempering is ready, you are going to very slowly pour it on top of the dahl. At this point your dahl is ready to eat! When you're ready to serve, gently mix in the ghee and spices. 
   

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I personally like to eat this with just some plain rice and maybe just some roasted veggies. I promise you there is nothing more comforting then this as we slowly welcome in the turn of the season. I hope you enjoy it as much as we do.