"I am Vata in Ayurveda and we love warming foods. One of my favourites dishes ia Dahl in the fall and winter and it is also a great postpartum food post birth for all the mamas. It nourishes all the cells on a deep level, is warming and perfect for the colder days of winter.
Eva´s Dahl
1-2 tbsp. coconut oil
2 chopped yellow onions
4 minced garlic cloves, you can have more
2 tsp. fresh ginger, can be more
1 tsp. fresh turmeric, can be more
1 tsp coriander spice
1 tsp. cumin spice (ground)
1 tsp. paprika seasoning
2 tsp. garam masala
300 g red lentils
750 ml vegetable broth
1 can of coconut milk
1 can of tomatoes
a little salt and pepper
and a little lime or lemon juice
a small head of cauliflower
Decoration if desired
Coconut yogurt
Fresh parsley
Coriander
Sesame seeds
Seeds or nuts of your choice
Method:
Heat the coconut oil in a pot.
Add the chopped onion and fry for 2-3 minutes until translucent.
Then add the garlic and ginger for another minute until fragrant and fragrant.
Finally, add the spices and fry for a few seconds to awaken the spices and bring out the flavors.
Put the lentils in a fine sieve and rinse a little.
Then add them to the onion mixture in the pan.
Pour in the vegetable broth, stir and let it boil.
Cook covered for about 6 minutes, or until the lentils have absorbed most of the liquid.
Add the cauliflower and cook for about 2 more minutes.
Next, add the coconut milk and the tomatoes and simmer for another 5-10 minutes, or until the lentils are soft. If the sauce is too thick, add a little more broth or coconut milk until you find a flavor and texture that speaks to you.
Season with salt, pepper and lime juice to taste.
The most important thing is to decorate the dahl beautifully with coconut yogurt, fresh chopped parsley or coriander and sesame seeds or any other seeds/nuts you like.
Serve over rice or with good nan bread that you can dip into.
