Minted Toor Dal Recipe | Banyan Botanicals

Supporting Your Ayurvedic Lifestyle

 

Minted Toor Dal Recipe

posted in Recipes & DIY
You May Also Like...

The Importance of Healthy Digestion

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. Continue Reading >

Serves 4

Ingredients:

Directions:

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.