Velvety Red Lentil Dahl

Name: Velvety Red Lentil Dahl
Yield: serves 6
Ingredients: 2 tablespoons unrefined virgin coconut oil or extra-virgin olive oil; 1 1/2 teaspoons cumin seeds; 1 1/2 teaspoons black or brown mustard seeds; 1 onion, diced small; 1 tablespoon minced fresh ginger; 2 teaspoons turmeric; 2 teaspoons ground cumin; Sea salt; 2 cups chopped tomatoes, or 1 14-ounce can diced tomatoes, drained; 8 cups Magic Mineral Broth (page 54); 2 cups red lentils, rinsed well; 1 cinnamon stick; 1 teaspoon freshly squeezed lime juice; 1/2 teaspoon agave nectar or maple syrup; 1/4 cup finely chopped fresh cilantro or mint, for garnish; Tomato Mint Chutney (page 176), for garnish

December 9, 2011

I was working at the Chopra Center for Wellbeing when the only living woman Indian saint stopped in. Her entourage laid down some pretty strict rules: No talking to the saint. No approaching the saint. And whatever you do, don’t touch the saint. But after eating her bowl of dahl, this little imp of a holy woman motioned me over and then … proceeded to kiss me on the forehead! The Chopra folks (and I guess the saint as well) like their dahl chunky, and I love it that way too, but it’s just as enjoyable blended and smooth. Blend the dahl a bit if you want something a little easier to swallow or digest. Small amounts of this dahl are wonderful for someone who isn’t particularly hungry, as the cumin is an appetite stimulant.

Recipe notes

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