A quick and versatile red lentil recipe that only calls for a few basic ingredients. Make it your own by adding veggies, grains, or extra spices! Enjoy this simple, yet delicious, red lentil masoor dal in a bowl, over rice or quinoa, or paired with steamed vegetables.Continue Reading >
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.
- 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
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.