Ayurvedic Cleansing — Dinner: Soothing Moong Dal

ingredients:

• ¼ cup (50 g) whole moon beans
• ¼ cup (50 g) split yellow moon beans
• 4½ cups water (1.25 l)
• 1 tsp rock salt
• 1 tsp jaggery or brown sugar
• 2 tbsp. dried coconut flakes
• 1 tsp finely chopped ginger

‍

Voggarane (spice oil):

• 1 tbsp ghee
• ½ heaped tsp black mustard seeds
• 1 tsp cumin seeds
• /TL Asafoetida (Hing)
• ½ red chilli
• 5 fresh curry leaves
• heaped tsp turmeric
• 1—2 tbsp. lemon juice
• ¼ cup freshly chopped cilantro

‍

To serve:

• ghee
• Zitronschnitz
• Cabbage & Carrot Palya (side dish recipe below)

‍

Preparation:

1. Wash both dals thoroughly several times in a pot of water until the water is clear.
2. Add 4 cups of water and bring to a boil.
3. Reduce heat and simmer until lentils are soft and creamy, about 30-40 minutes. Skim off any foam that may form in the process.
4. Meanwhile, cut the chilli in half, divide curry leaves and prepare the remaining spices.
5. When the dal is soft, add salt, jaggery, shredded coconut and ginger, simmer for 5 minutes, then remove from heat and cover.

‍

Prepare Voggarane:

1. Heat ghee in a small pot. Add mustard seeds until they start to burst.
2. Add cumin, asafoetida and chilli and sauté briefly.
3. Stir in curry leaves and turmeric, fry for another 30 seconds.
4. Add everything to the dal and stir well. Stir in lemon juice and freshly shredded coriander. Taste and season with salt or lemon if necessary.
5. With rice, a dash of ghee and Cabbage Carrot Palya serve.

‍

Notes:

• Wash dal thoroughly, otherwise it may taste mealy.
• To save time, soak dal in the morning.

‍

Variation:

• Add finely sliced cabbage or chayote while simmering.
• Towards the end, mix in grated carrot.

‍

Side dish: Cabbage Carrot Palya

For 2 portions

‍

ingredients:

• 1 tbsp. peanut or coconut oil
• ¼ tsp black mustard seeds
• 6 curry leaves
• 2 tbsp. water
• 1½ cups (100 g) finely chopped white cabbage
• ½ cup (70 g) firmly pressed grated carrots
• ¼ tsp rock salt
• ¼ tsp jaggery
• 2 tbsp. dried coconut flakes

‍

Preparation:

1. Chop cabbage finely, grate carrot coarsely.
2. Heat oil in a pan, add mustard seeds until they burst.
3. Stir in curry leaves and sauté briefly. Add water and immediately add cabbage.
4. Cover and cook for 4 minutes until the cabbage is soft but still firm to the bite.
5. Stir in carrots and continue cooking uncovered for 1-2 minutes.
6. Season with salt, jaggery and coconut. Refine with fresh coriander if desired.

‍

Variations:

• Can be prepared with all types of vegetables
• Not in the dry cleaner? Then roast 1 tsp of channa dal with the mustard seeds until golden brown.

‍