Dahl (sounds like âœdollâ) is good for people of all body types. It is a traditional Indian lentil soup. For more information about other lentils used in making dahl, see Chapter 3, Something for Everyone. Masoor Dahl is made from thin, coral-colored lentils that cook faster than any others. Other lentil soups are prepared in this way; they simplv take longer to cook. Although dahl can be flavored with various spice combinations, an easy and most delicious way is by using Maha-rishi Ayured Vata Churna. It never fails to produce a rich and authentically Indian dahl.
Serves 4 to 6
S cups water 1 cup red lentils 1 teaspoon salt, or to taste 1 tablespoon ghee
1 tablespoon Vata Churna or a choice of ground
spices and a pinch of hing (asafoetida)
2 teaspoons brown mustard seeds 1 teaspoon ghee or oil
1. Bring the water to a boil in a 4-quart pot. Put the lentils in a shallow dish and pick through them to remove any tiny stones that might be hiding there. Wash the lentils in several changes of cool water until the water runs clear. Pour them into the boiling water. Bring back to a boil, lower the heat to simmer, and add the salt, the ghee, and the Vata Churna. Or if you are using other spices, put the pinch of hing in the boiling water and heat the ground spices in the ghee and add to the cooking lentils.
2. Cover and simmer gendy for 20 to 30 minutes, stirring occasionally.
3. When the lentils are tender and the dahl is a thick soup, fry the mustard seeds in ghee or oil until they just start to pop. They will make a swooshing sound as you add them to the dahl. Serve with a bowl of rice.