Urad Dal Recipe Cooked in Ayurvedic Style
Recipe: Urad Dal Soup
Urad Dal increases pitta and kapha dosha, while pacifies
vata dosha. Since this dal is very difficult to digest to make it more
digestible, ginger, garlic and spices like asafetida are added. Beans are known
as the 'musical fruit' because they contain saponins to protect themselves
against insects. Saponins form the sudsy foam on the surface of a cooking pot
of beans.
Ingredients:
1. 4 cups
water
2. 1
teaspoon ground turmeric
3. 2
teaspoons ground coriander
4. 1 cup
split and peeled urad dal, washed, soaked for 1 hour, and drained
5. 8 ounces
fresh spinach, washed well and stemmed
6. 2
tablespoons dried fenugreek (methi) leaves, soaked**
7. 1 piece
(about 2 inches) fresh ginger, finely grated
Tarka:
• 1
tablespoon ghee
• 2 to 3
cloves garlic, finely sliced**
• seeds of
1 black cardamom pod
• 1 to 2
dried red chili peppers, crushed**
• pinch of
asafoetida powder
1. In a
heavy pan, bring the water, turmeric, and coriander to a boil. Add the soaked
dal, spinach, and fenugreek, cover, and cook over medium heat for 1 hour, or
until soft.
2. Reduce
the heat and add the fresh ginger. Simmer for 5 minutes and remove from the
heat.
3. To
prepare the tarka, heat the ghee in a ladle or small frying pan. Add the garlic
and tarka spices and saute for a few minutes, until well-toasted and fragrant.
Add the sizzling parka to the dal and cover immediately with a tight fitting
lid. Allow to stand for a few minutes, while the flavors blend.
4. Top each
serving of dal with Cumin Seed Dressing
5. Served
with nan, roti, paratha , kulcha , phulkas, and jeera rice etc.
Tip: Dried fenugreek leaves should be soaked in water
for 5 minutes and then stirred with the fingertips. The dust that settles to
the bottom is not good to ingest and should discarded. If you are experiencing
Pitta (excess heat) like symptoms in your body, remove garlic and red chili
peppers.
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