Dal and kale, a good combination.
This thick yellow and green dal is going to cheer you up in winter, is an easy, satisfying recipe with both bitter, sweet and astringent taste.
Dal is one of my go-to comfort foods when I need a cuddle , when I feel cold and tired or simply when I don’t feel like preparing many different dishes for dinner. You can add a bowl of rice or other grain, millet or even quinoa on the side.
More info about the importance of lentils and beans in your diet here:
https://the-art-of-epic-aging.com/eat-well/whole-food-whole-energy/
Ingredients for 4 people:
1 cup of split yellow mung dal
5 cups of water or vegetable broth
2 sweet potatoes chopped in small pieces
150 gr of cleaned and sliced kale
1 small onion or a small leek chopped
1 teaspoon of turmeric powder
1 teaspoon of ginger powder
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
1 teaspoon of fennel seeds
1 tablespoon or more of Virgin Coconut oil or Ghee
More ghee for garnish
Salt to your taste
Optional
A pinch of crushed chili
A couple of sliced garlic cloves
Instructions
Soak the beans if you can from morning to afternoon, they are more digestible , if you don’t have time you can still cook them without soaking.
Rinse the yellow mung in water until the water runs clear.
In the same pot you want to cook your soup ” temper ” your spices in the oil or ghee, start with gentle frying the cumin seeds , then add all the other spices, keep stirring and maybe add a tablespoon of water, don’t let the spices burn , they can be very bitter!
Add the onions and cook them until translucent , adding a little water if the spices start burning.
Stir in the dal, the sweet potatoes and add the water/stock , let it simmer until the dal almost dissolves, add the kale, toward the end and the salt. Simmer for an extra 5 minutes more or less. Add more liquid if too thick !
A little note about chili:
Improves circulations, decrease congestion ( if you have a blocked nose!) is a very eating ingredient, not recommended for Pitta type/ dosha.
