Red lentils (masoor dal) are quick to cook, easy to digest, and slightly more warming energetically than other lentils—helping to subtly enkindle the digestive fire without aggravating pitta . The addition of fresh basil adds a unique twist to a grounding, nourishing dish. This flavorful combination is ideal for a simple meal at any time of the day, especially in late spring when kapha is still predominant.

Serves 2

Ingredients:

• ½ cup red lentils
• 1 ¼ cups water
• 2 tablespoons ghee
• ¼ teaspoon fenugreek powder
• ¼ teaspoon mineral salt
• ½ teaspoon coriander powder
• 1 ¼ tablespoon chopped fresh basil

Directions:

Melt ghee in a saucepan and add the spices, cooking for 1 to 2 minutes until the aroma is released. Add salt and red lentils and stir until well coated. Add water and basil. Bring to a boil, lower the heat, and cover. Simmer for 15 to 20 minutes until the lentils are very soft.