All posts filed under: Masoor/Red Lentils

Recipes using masoor dal or red lentils inspired by Ayurveda

Roasted Butternut Squash & Lentil Stew

The days when I craved butternut squash soup were long ago. A time when the sweetness did not overwhelm my taste buds and the heavy soup felt light.  An era I did not think would return.  Until I came across this Roasted Butternut Squash & Lentil Stew recipe in . A cookbook filled with Chitra Agarwal’s family’s recipes from the southern Indian state of Karnataka (click here to read my review). The combination of sweet and spicy ingredients immediately appealed to my current taste preference. Which is currently lingering between autumn and winter. When vata dosha is still center stage and kapha dosha begins to introduce itself.  A time when the grounding, earthy nourishment from the sweet taste is still integral to Ayurveda’s seasonal diet. While the pungent taste needs to take a step forward.  To counterbalance the start of the cold and wet season with its warming and drying qualities. A take on a traditional family recipe, Chitra, author of , blends butternut squash with red lentils.  Then spices it up with with a traditional …

Simply Delicious Daal II with Spinach #chitchaatchai

Simply Delicious Daal II (with Spinach)

One of my favorite additions to my Simply Delicious Tangy Daal in 30 minutes is adding leafy greens, like baby spinach. It’s a great way to transform leftovers into a new meal or work with what you know and then change it up! Adding greens into the daal also saves me a bit of time and clean up as I no longer need to make a separate veggie dish to accompany my daal. Yes, it stems from a bit laziness—but when time is of the essence, this is quick and efficient.  I get 2 for 1 and then all I need is a crunchy salad, a grain (if I am having this for lunch), and viola my healthy, digestible meal is complete in less than an hour. Eating a bit of greens with every meal is important, especially for pitta and kapha dominant constitutions. Bitter tastes are primarily cooling, light, can be detoxifying, rich in fiber and high in nutrients. If you have high blood sugar, are overweight, have a tendency to gain weight easily, incorporating bitter greens into every meal …

Simply Delicious Tangy Masoor Daal in 30 Minutes

I love me some daal. With rice, crunchy sourdough, chapati, quinoa, millet or just as is, like a bowl of soup. It can be my lunch or dinner, and if you are my sister—breakfast. Aside from the taste, the nostalgia, the comfort factor, I love the variety of daals I can make by simply changing a few ingredients or my cooking process. From adjusting the water content, the type or blend of lentils, the cook time, or the spices results in a new daal every time. Cooking lentils is like a blank canvas waiting to be splashed with some vibrant colors. From Mondrian to Pollack, I choose the palette and then it’s all about the technique and having fun! Daal means lentils—but daal is also the name of a dish.  With the large variety of lentils available, comes a gizzilion types of daals. Depending on the person’s region, what the cook feels like making, the type of lentils, the dietery restrictions, the spices, or the cooking technique—will inform the flavor of the daal. You never know what to expect when someone says they are cooking up daal. It can be thick and …

Coconut-y Summertime Daal #chitchaatchai

Summer Time Red Lentil & Coconut-y Daal (Masoor)

Of all the daals (lentils) in my cupboard, peeled masoor daal (red lentils) are my go to lentils in a pinch. They cook-up quickly, they’re tasty, can be found in most grocery stores (even Trader Joe’s), are affordable and nutrient packed. That’s a lot of bang for your buck. I’ll take it, thank you very much. Usually when I make daal with masoor, I like to keep it quite brothy, like a light soup. This summer, however, I’ve been opting for a thicker consistency since my appetite tends to have a little more velocity. In making a heavier daal, I skip eating the grain portion of my meal as the coconut cream satisfies the sweet taste and the heavy quality of any form of starch. The oily and cooling qualities of coconut also balances the drying and warming quality of red lentils.  In the end, although this is a heavier daal than I am use to,  it’s still lighter than if was to have it with rice, toast or potatoes. This daal works well for my pitta-kapha constitution. For someone with more vata-pitta energy, I would recommend a slice …

Golden Aromatic Rice with Turmeric & Masoor

The one discussion that always comes to mind, from the days I use to linger around the family kitchen, was the one about the color of the curry. Yes, it was a discussion. If you have ever watched a Bollywood film, or come across a Desi wedding, you know we like vibrant colors. This love for color carries over to the dinner table. Like spice, color is an integral ingredient. Without beautiful color, the “most amazing” tasting dish is just “amazing”. Tragic, I know. Dramatic, for sure. But it’s serious! We had some major processing happening in the kitchen if the color of the curry did not have the right shades of red, yellow and brown. Either the onions fried a little too long, or not long enough, or the spices were over sautéed—there were a plethora of reasons being debated upon while attempting to recharge the color. In the background, there was also some eye-rolling and chuckling happening by your’s truly. I understood it, I mean, a bright, yet deep golden-reddish-tan-orangish color is not always easy to create and when it doesn’t come out quite right, …