The concept of agni, the Sanskrit word for "fire," is rather essential to the Ayurvedic tradition. Ayurveda views agni as the very source of life. It is said that a man is as old as his agni and that when agni is extinguished, we die.1 Perhaps even more significantly, Ayurveda teaches us that impaired agni is at the root of every imbalance and disease. So the importance of agni in Ayurveda simply cannot be understated.
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In a large bowl, cover the urad dal with water and soak overnight or for 6–8 hours. Once soaked, drain the dal and wash three times with clean water, then set aside.
Warm 1 tablespoon of ghee, and sauté ginger, garlic, and chili powder (or whole chili) in a large saucepan. Add the dal and stir until coated. Over medium heat, add the water and bring to a boil. Cover and reduce heat to a simmer for about 20 minutes or until the dal is soft to taste. Once the dal is cooked, add the tomato puree, fenugreek, garam masala, and nutmeg. Also stir in the salt, pepper, and hing. If using zucchini, add this now as well. Cover, and continue to simmer 10 more minutes.
Add in the coconut milk slowly while stirring, and add salt to taste. Mash the lentils a little with a spoon, or use an immersion blender if you prefer. Add the remaining tablespoon of ghee and stir gently.
Serve with rice or chapati and garnish with fresh cilantro.
*These statements have not been evaluated by the Food and Drug Administration. Banyan Botanicals products are not intended to diagnose, treat, cure, or prevent any disease. The information on this website is for educational purposes only and is not a substitute for medical advice, diagnosis or treatment. For more information pertaining to your personal needs please see a qualified health practitioner.