Ingredients for ayurvedic toor daal (yellow lentils) with red palm oil

  • 2 cups yellow lentils (toor daal)
  • 5 fresh tomatoes
  • 3 tbsp red palm oil, extra virgin Amanprana
  • 1 tbsp lemon juice
Spices:
  • 1 tsp turmeric
  • 1 stick of cinnamon
  • 3 cloves
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 tbsp finely chopped fresh ginger
  • 5 fresh curry leaves
  • Fresh coriander
  • Pepper and salt

Preparation of ayurvedic toor daal (yellow lentils) with red palm oil

Soak the large yellow lentils overnight. Add water and bring to the boil with the turmeric, cinnamon, cloves, pepper and salt. Reduce the heat and leave to simmer for about 50 minutes. Cut the tomatoes into small chunks. Heat the palm oil in another pan and fry the coriander, cumin and mustard seeds, the ginger, curry leaves, pepper and finely chopped tomatoes. Mix the tomatoes with the lentils and finish with pepper, salt, fresh coriander and lemon juice. Curry leaves are aromatic leaves from Southern India. You can find them in Indian food stores. Recipe from the Ayurveda cookbook by Lies Ameeuw

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Lies Ameeuw

Lies Ameeuw is an Ayurvedic therapist with a deep knowledge of Ayurvedic and Indian herbs and spices. Her interest in the relationship between the body and spirit sparked her interest in our diet. In 1999 she founded an Ayurveda school. The upshot is that she now knows everything there is to know about Ayurvedic cuisine. Nutrition plays an important role in Ayurveda, and it is interwoven with the use of herbs. There are six tastes in Ayurveda -  sweet, sour, salt, pungent, bitter and astringent.