Happy Thanksgiving Day!
I have to admit I’m not a big fan of the big Thanksgiving Day American style feasts. In fact this year my family is vacationing in Southern California and our celebration will be a picnic lunch at the beach! Heavy turkey, potato and casserole dishes are ok once in a while, but if you’re feeling heavy afterwards, consider an ayurvedic cleanse for a day or three. An ayurvedic cleanse can be as simple as sticking to liquids for day or committing to eating only organic, cooked grains, vegetables, broths, and lentils or split mung beans for a few days. The following recipe is one of my go-tos all year, but especially for when I’ve been indulging too much and need a digestive reset. The first recipe is for the Instant Pot, below find the regular stovetop version. This recipe was adapted with gratitude from www.vegrecipesofindia.com
Easy and Delicious Red Lentil Dal:
Ingredients
· 1 cup red lentils
· 2 tablespoons ghee, coconut oil, or neutral oil of choice
· 1 medium yellow onion, chopped (optional)
· 1- inch piece fresh ginger, grated or minced (about 1 tablespoon)
· 1 teaspoon curry powder
· 1/4 teaspoon ground turmeric
· 1 teaspoon garam masala
· 2 3/4 cups water if Instant Pot, 4 cups water if Stovetop
· Optional: about 1 cup veggies of choice, my faves are carrots, sweet potatoes, greens, mushrooms
· 1 teaspoon kosher salt, plus more to taste
· Black pepper to taste
· 1 (14.5-ounce / 410g) can diced tomatoes (can skip if pitta aggravated)
· 1 small handful of fresh cilantro, roughly chopped
Instant Pot Directions
1. Soak the lentils in cold water for 15 minutes and then drain them.
2. Select the Sauté setting on the Instant Pot and let the pot heat up. Add 1 tablespoon of coconut oil or oil of choice, followed by the onion. Cook until the onion is translucent, 3 to 5 minutes.
3. Add the ginger, and cook for 1 to 2 minutes, stirring frequently to prevent sticking. Add the Ground Spices and stir to coat into the onions, and cook for about 30 seconds, stirring almost constantly.
4. Select the Cancel setting and pour in water, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the soaked and drained lentils, 1 teaspoon kosher salt, black pepper to taste, and tomatoes. Stir to combine.
5. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 10 minutes.
6. Once the 10-minute timer has completed, allow a natural pressure release for 10 minutes before manually releasing the steam.
7. Serve over basmati rice and other optional toppings, ie avocado, cilantro, ghee, lime, salt to taste.
Stovetop Directions
1. Soak the lentils in cold water for an hour or more and then drain them.
2. Heat a large heavy bottomed pot on medium flame. Add 1 tablespoon of ghee, coconut oil or oil of choice, followed by the onion. Cook until the onion is translucent, 3 to 5 minutes.
3. Add the ginger, and cook for 1 to 2 minutes, stirring frequently to prevent sticking. Add the Ground Spices and stir to coat into the onions, and cook for about 30 seconds, stirring almost constantly.
4. Pour in water, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the soaked and drained lentils, and tomatoes. Stir to combine and bring to a boil.
5. Put on the lid and set to simmer for about 45 minutes or until lentils are soft. Stir occasionally and add water if necessary to keep it liquid and prevent sticking. Cook until lentils are soft. Add salt and pepper to taste.
6. Serve over basmati rice and other optional toppings, ie avocado, cilantro, ghee, lime, salt to taste.