Aytana's winter warming dal

When we hold workshops, we host up to 12 people in our home and up to 16 – 20 for dinner. I draw up a timetable or roster, and everyone signs up for their turn at cooking, cleaning, lighting the oil burner, refreshing flowers and the general cleanliness of the yoga room throughout the 10-day seminar. This way all the cooking and stress is evenly distributed, and I also enjoy the workshop – but the best part is that I get to be inspired by other amazing cooks and enjoy their creations.

This was a recipe that Aytana made one night – simple, smooth, creamy, quick, and delicious. The key here is the blending or whisking of the dal at the end to create the soothing creaminess and the stewing of the tomatoes at the beginning. It is easy to digest, and the light consistency makes it appealing in all seasons. Depending on the season, serve it with an okra or cabbage palya, a big bowl of steamed green beans and kale, and brown rice. Or, in Summer, accompanied by a crunchy salad.

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“What we have learnt is a seed, it will grow to open a new world.”

AYTANA’S WINTER WARMING DAL

preparation 30 mins

serves 4

ingredients

1 cup yellow moong dal, split

4 cups water

½ tsp turmeric powder

1 Tbsp fresh ginger, finely chopped

voggarane

2 tsp ghee/oil

½ tsp black mustard seeds

1 tsp cumin seeds

6 – 7 curry leaves

⅛ tsp finely chopped fresh chilli or 1 tsp of rasam powder

⅛ tsp asafoetida powder

1 cup ripe tomatoes, finely chopped

1 carrot, finely chopped

1 tsp rock salt

½ cup coriander leaves, roughly chopped

preparation

  1. Rinse the dal until the water runs clear, drain, and add the ginger, turmeric, and 3 cups water. Bring to a boil, then reduce the heat and simmer for 30 – 40 minutes or until the dal is soft and has broken down.

prepare the voggarane

  1. While the dal is cooking, add ghee and mustard seeds to a small saucepan over medium heat. When the seeds start to splutter and pop (make sure the mustard seeds have popped well), add the cumin seeds and fry until they brown.
  2. Add asafoetida powder, curry leaves, chilli and fry for 20 seconds.
  3. Stir in the tomatoes and carrots, cover, and allow the tomatoes to stew for 20 minutes. Then add the cooked dal and simmer for 10 minutes, stirring occasionally.
  4. Remove from heat and add salt, then beat with a wire whisk or a hand blender until smooth and creamy.
  5. Add coriander and stir to combine.  Garnish each portion with a twist of lemon and drizzling of ghee.

Goodness shared from Stacey