yellow lentils

toor dal rasam with carrot and sweet peas

15th May 2016

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If I move slowly and in silence and breathe long and deep, I feel my heartbeat slow and my mind clear…

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Crocosmia

– The caress & colours of Spring

– Two friends

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toor dal rasam with carrot & sweet peas

Serves 3 – 4

Rasam keeps the digestive system in good condition.  Apart from strengthening the body, it can be used when omitting the vegetables and diluting with water, as a drink to help with digestive disorders.  People, who are suffering from Vata disturbances, should not consume it very often.   It can also be prepared with split moong dal which will cause fewer disturbances for the Vata constitution.  It may be consumed at any meal-time throughout the day, in all seasons.  Rasam powder and tamarind paste are available at your local Indian Store.  If toor dal (yellow split lentils) are not available replace with split moong dal.

Use heaped measurements except where otherwise stated.

ingredients 

½ cup toor dal or split moong dal

4 cups/1-litre water

1 medium carrot, chopped

⅓ cup fresh green peas

1 tsp rasam powder (mildly spiced)

1 tsp tamarind paste 

2 heaped Tbsp jaggery

1 heaped tsp rock salt

¼ cup dried shredded unsweetened coconut

¼ cup coriander leaves, chopped 

voggarane 

2 tsp ghee

½ tsp black mustard seeds

⅛ tsp asafoetida powder (hingu)

⅛ tsp fenugreek powder (optional)

10 fresh curry leaves

⅛ tsp turmeric powder

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preparation

1.   In a saucepan, wash toor dal until the water runs off clear, drain, pour in the water, bring to boil, then reduce the heat to maintain a rapid simmer, simmer uncovered for 20 minutes.  

2.  Add the carrot and sweet peas and simmer until the dal has softened – 20 minutes.

3.  Add the rasam powder, tamarind, salt, jaggery, and coconut, stir to combine well – simmer for 5 minutes.

prepare the voggarane 

4.  In a small pan over medium heat, add the ghee and mustard seeds; when the seeds start to splutter and pop, add asafoetida, fenugreek, curry leaves and turmeric powder, swishing the pan around to allow for the spices to fry evenly.

5.  Pour the voggarane into the dal, and stir in the fresh coriander leaves. 

Allow to sit for 10 minutes for the flavours to settle and dal to thicken slightly.  Serve with rice and drizzle with ghee.

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Goodness shared by Stacey

green pea & yellow dal coconut curry soup

6th June 2012

in the spirit of change and acceptance

feeling the need to be quiet and introverted, completely lost in my own meandering thoughts.

I thought I woke up to rain this morning, but it was just the wind in the trees.

green pea & yellow dal coconut curry soup

This soup does thicken up so you may need to add a little more water or coconut milk to thin out as you reheat. If you have no curry powder on hand, leave out and add asafoetida and turmeric powder to the voggarane.

Inspired by Green Lentil Soup in ‘Super Natural Everyday’ with a few Goodnessis ism’s.

Serves 3

ingredients 

½ cup toor dal/yellow lentils

½ cup dried green split peas

2 – 3 carrots, finely chopped

4 cups water

voggarane

3 Tbsp ghee

½ tsp black mustard seeds

1 tsp cumin seeds

6 fresh curry leaves

¼ tsp red pepper flakes

1 heaped tsp Indian curry powder

½ cup coconut milk

1½ tsp rock salt

1 tsp brown sugar/jaggery

¼ cup coriander leaves, chopped

 

preparation 

1.  Rinse the dal and dried peas, drain and place in a saucepan with 4 cups water, bring to a boil, then turn down, and simmer gently for 20 minutes.

2.  Add carrots and simmer for another 20 minutes, until the dal and peas are tender. May need to top up with water.

prepare the voggarane

3.  In the meantime, warm the ghee in a small saucepan; when hot, add mustard seeds, when they start to pop, add cumin seeds, curry leaves, red pepper flakes and curry powder, fry swishing the pan around for the spices to fry evenly – turn off heat and put to the side.

4.  When the dal has finished cooking, remove from heat, stir in the coconut milk, salt and jaggery -puree with an immersion blender (or if you have no electricity, like me at the moment, a potato masher will work fine).  You can leave the soup a bit chunky if you like, or puree until smooth.

5.  Stir in three-quarters of the spiced ghee, and add more salt if needed.

Serve drizzled with the remaining spiced ghee and sprinkle with fresh coriander.  Wonderful served with red rice and steamed greens.

Goodness shared from Stacey

healing yellow dal soup with lemon & black pepper

20th February 2011

I love the Winter in Israel.  The days are bright and blue and beautiful.  I love the rainy days that quickly follow the sun.  It makes everything golden, especially in the late afternoon.  I love these days when everything is quiet and rested.

The quiet is such a blessing.

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a simply golden soup

Inspired from Mysore Style Cooking by V. Sandhya

It is important to use yellow lentils (also known as toor dal and not yellow split peas).  You could replace with split moong dal.  Add more or less of the pepper and lemon until the taste is just right.

Serves 2

ingredients 

½ cup yellow lentils (toor dal)/split moong dal

3 cups water

2 cherry tomatoes, finely chopped

½ tsp freshly ground black pepper (or more to taste)

salt to taste

voggarane

1 Tbsp ghee/oil

1 tsp cumin seeds

⅛ tsp asafoetida powder (hingu)

6 fresh curry leaves

juice of half a lemon, or to taste

2 Tbsp coriander leaves, finely chopped

preparation

1.  Into a heavy-bottomed pot rinse the dal until the water runs clear, add 3 cups water, bring to boil, turn down the heat and simmer uncovered for 20 – 30 minutes.  Remove from the heat and using a hand blender, puree until smooth (optional).

2.  Add the tomatoes, black pepper, and salt, then bring back up to boil and turn off the heat.

for the voggarane

3.  In a small pan, heat the ghee, then add cumin seeds, when the seeds begin to turn golden-brown, add asafoetida- fry for a few seconds and add curry leaves.

4.  Pour the voggarane into the dal, add the fresh coriander and squeeze in the lemon juice to taste.

Serve hot with a drizzling of ghee.

Feeling fatigued?  Have a sore throat, sniffles, cough, or headache?  This soup will help cleanse and soothe your body of all those ailments.   But remember to rest. Eat when you are hungry.  Eat slowly…… until you feel soothed.  But stop short of familiar feelings of fullness.  Leave room to breathe in healing oxygen, and thank the trees for providing it!

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Goodness shared from Stacey

toor dal, mung beans & fresh dill palya

6th November 2010

This is another dish which I made from Sandhya’s cookbook.  I know it looks similar to the previous dish but only because the original recipe used green beans which I had none, so I used what I had in the garden, carrots and cabbage.  You could experiment with any combination of vegetables you have on hand.  What is so unique about this dish is the fresh, light taste of the dill and the soothing, softness of the just-cooked mung beans and toor dal.

The toor dal can be found in any Indian supermarket.

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photo’s from a previous India trip – Forest Hills, South India

toor dal, mung beans & dill palya

Serves 2 – 4

ingredients 

5 Tbsp toor dal 

5 Tbsp whole mung beans 

4 – 5 cups water

250g finely chopped cabbage and carrots or as the recipe recommends, green beans

salt to taste

1 bunch dill, chopped finely

voggarane

1 Tbsp oil/ghee

½ tsp black mustard seeds

1 tsp cumin seeds

1 red chilli

2 Tbsp fresh coconut, grated

preparation 

1.  In a heavy-bottomed pot, place the water, toor dal and mung beans – cook for 20 mins.

2.  Add the vegetables – simmer for 5 minutes until they just become soft, but still have their freshness.

3.  Add salt to taste, then drain the water and set both water and vegetables aside.

The remaining broth can be consumed with a sprinkling of fresh pepper and a little lemon juice. This is heavenly!

4.  Prepare the voggarane, heat oil or ghee in a small pot, add the mustard seeds; when the seeds start to pop and splutter, add cumin, chilli – fry for a few seconds, then add the grated coconut.

5.  Pour the voggarane into the cooked vegetables and add finely chopped dill – mix well and transfer to a serving bowl. Optional to add a generous squeeze with lemon.

Goodness shared from Stacey

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