Seasoning lentils with masala and curries is a traditional way to use these roasted and hand ground spice blends. Here are two essential recipes for an simple sumptuous and healthy meal.

Classic Dahl (5-6 servings) 25min

Enjoy dahl served over rice or steamed greens

Ingredients

2 c. of red lentils or split yellow mung dahl (found in Indian markets and some co-ops)

6 c. of water

4 tbl of orgainic virgin coconut oil/organic unsalted butter

2 tbl of foundational fall masala or 4’c seasonal masala

¼ tsp real salt to taste

Variation:

for a curried dahl add 2 tsp sumptuous seasonal or all seasons curry

and 1 tsp grated ginger

5 cups of water – 1 cup unsweetened coconut milk

1) Rinse lentils in separate bowl to clean them.

2) Bring water and coconut milk to simmer. Add lentils.

3) Cook 15-20 min. Skim off froth from top of pot.

3)Place oil/butter in small pan heat, add spices to warm them 2-3min.

4) Add warmed spices to lentils.

*Kitchen Tips

-if using our masala, garnish with chopped cilantro, lemon and/or  goat yogurt for additional protein source before serving

Traditional Kichadi

8 c. of water

1 c. of split yellow mung or red lentils

1 c. white or brown basmati rice

½ tsp real salt

2 Tbl. 4 C’s seasonal masala or fall foundational masala

2-3 Tbl of oil half organic virgin coconut oil / half organic unsalted butter blend

Or 2 TBl of ghee

1)Rinse and clean lentils in separate bowl.

2) Rinse and clean rice in separate bowl

3) place lentils in pot w water on  medium heat to gently bring to a simmer – then lower heat.

4) Cook beans for 10-15 min, skim froth off the top.

5) Add rice to pot, add salt, cook 15 min

6)melt oil/butter in small pan, add masala to warm  2-3min.

7) Add masala to kichadi mixture

8) Cover and cook on low for approx.

5- 10 more min.

Let sit for 10 min before serving.

-if using our masala, garnish with chopped cilantro, lemon and/or goat yogurt, toasted pumpkin or sunflower seeds for additional protein source before serving

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