Red lentils (masoor dal) are quick to cook, easy to digest, and slightly more warming energetically than other lentils—helping to subtly enkindle the digestive fire without aggravating pitta. The addition of fresh basil adds a unique twist to a grounding, nourishing dish. This flavorful combination is ideal for a simple meal at any time of the day, especially in late spring when kapha is still predominant.
Serves 2
Ingredients:
- ½ cup red lentils
- 1 ¼ cups water
- 2 tablespoons ghee
- ¼ teaspoon fenugreek powder
- ¼ teaspoon mineral salt
- ½ teaspoon coriander powder
- 1 ¼ tablespoon chopped fresh basil
Directions:
Melt ghee in a saucepan and add the spices, cooking for 1 to 2 minutes until the aroma is released. Add salt and red lentils and stir until well coated. Add water and basil. Bring to a boil, lower the heat, and cover. Simmer for 15 to 20 minutes until the lentils are very soft.
