BEETROOT & SWEET POTATO LENTIL DHAL
This Ayurvedic beetroot and sweet potato lentil dhal is medicinal for Pitta dosha conditions (e.g. inflammation, stress and poor absorption) or for anyone in the Summer season.
Here are the medicinal benefits according to Ayurveda.
Beetroot helps to nourish blood tissue (good around menstruation) and has an overall cooling effect.
Root veg is grounding, which is great for anxiety and stress.
Coriander seeds aid in digestion and have a calmative effect (good for summer).
High in protein, which is especially important when depleted, or in perimenopause / menopause.
Rich in minerals (e.g iron, magnesium, zinc), which are poorly absorbed with digestive imbalance.
INGREDIENTS
(Serves 2)
1/2 cup of brown lentils (soaked overnight and washed thoroughly)
1/2 cup of quinoa (washed and strained)
2 medium sized beetroot (chopped into cubes the size of your thumb)
1 large sweet potato roughly (chopped into cubes the size of your thumb)
3 tablespoons of ghee (or coconut oil)
1 can of coconut cream (eg 270ml)*
1 litre of bone broth (or water or vege broth)
1 cup of water (may not all be used)
1/2 inch of fresh ginger (chopped or grated)
1 tsp of coriander seeds
1 tsp of fennel seeds
1/4 tsp of cumin
1/4 tsp of turmeric
1/2 tsp of salt
1 cardamon pod (whole but muddled in the mortar
and pestle)
1 kafir lime leaf
Lime wedges to serve
Small bunch of coriander stems and leaves chopped
*try to get pure coconut extract.
METHOD
Preheat oven at 170 degrees
In a heavy based pan melt 1 tbsp of the ghee and cook the spices (inc ginger) for 1 min on a gentle heat.
Place the lentils into the ghee/spice mix and stir to coat.
Add the broth and kafir lime leaf and simmer for 1 hour with the lid on topping as needed with hot water so the grains are always covered.
Mean while, roast the root veg in 2 table spoons of ghee and a good pinch of salt for 45 mins.
Once the lentils are cooked, add the quinoa and simmer for an addition 10 mins.
When quinoa is cooked, add in the vegies AND coconut cream: simmer for 5 mins.
Serve with flat bread, a squeeze of lime and chopped coriander leaves.
