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. Perhaps even more significantly, Ayurveda teaches us that impaired agni is at the root of every imbalance and disease. Continue Reading >
2–3 cups water (more if you want a soupier consistency)
Melt the ghee in a pressure cooker and add the spices, cooking until the aroma is released. Add the salt, toor dal, split mung dal, and mint and sauté until well coated. Add water, cover, and bring to pressure. Turn the heat down and cook for 10–12 minutes until legumes are quite soft.
You may also use a regular pot if you don’t have a pressure cooker. Follow the same instructions, but add a little extra water and simmer for about 40 minutes. Soaking the legumes decreases cook time.
About The Author
Myra Lewin is a certified NAMA Ayurvedic Practitioner and master Yogini who has studied and worked alongside people of great wisdom in Ayurveda and Yoga for more than two decades. She has presented at conferences worldwide, holds workshops and retreats internationally, and leads teacher trainings on the island of Kaua’i, Hawaii. Myra is the founder of Hale Pule Ayurveda and Yoga, a community of health, healing and learning. See more on her blog and Facebook.
This hassle-free toor dal is warming and nourishing, and only requires a handful of ingredients that you probably already have in your kitchen! Add more water if you prefer the dal like a soup, or leave it as-is for a thicker version. Serve with a spoonful of ghee on top and enjoy! Continue Reading >
Light and warming toor dal is used in place of mung in this kitchari variation. Best for balancing vata and kapha, this recipe is a classic nutritious meal all in one pot. This dish goes well with almost any vegetable, so add in your favorites and try to keep it fresh and in season! Continue Reading >
This split mung dal recipe is super simple and easy to make. When made in a pressure cooker it takes about twenty minutes, tops (and that includes the prep!). When cooking in a pot, it takes about 30–40 minutes. Continue Reading >
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