Daily Dahl-for two
4-6 muthi split mung dahl
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon tumeric
In a large pot warm some ghee and add the cumin and cloves. As soon as one pops or the aroma is released (like I keep saying be careful not to burn it!) stir in the mung dahl. Then cover with water, about 4 or 5 times the amount of water to dahl. Add salt to taste-I use a scant teaspoon but that's probably a bit generous for kapha and pita. But salt is the secret to bringing out the flavour of other spices. Bring it to the boil, lower the heat and simmer covered. Check it every ten minutes of so and add more water if needed-more is less with water, dry dahl is no good at all.
The dahl should be cooked after about fifteen minutes, but will be even better if you give it another ten minutes. This will turn it from dahl suspended in broth, to one big thick homogeneous mass. Now you can add coriander and tumeric and serve...
- chapati (or wholemeal mountain bread/sorj if you can't be bothered cooking)
- roast vegies (not very traditional, but it really works!)