Nutrition is a foundational component to health and wellness and one of the pillars of naturopathic medicine. It plays a key role in preventative medicine and is also an adjunctive yet essential component to any individualized treatment plan. Recipes like the one below improve health and wellbeing while reducing the risks of future illness.
Get in touch with botanical and nutritional medicine through the adventures of culinary arts!
Dahl is a rich lentil stew served over rice or chapatis as the standard meal of northern India. It contains anti-inflammatory, anti-cancer and nutrient rich ingredients AND it is so easy and fast to make! It can be served with rice, yogurt and curried vegetables. It's delicious with a cucumber-dill salad, which is included below. This recipe serves 4-6.
Red lentil Dahl:
- 1 cup red lentils
- 3 1/3 cups water
- 1tsp turmeric
- 1 bay leaf
- 1-2tbsp ghee, butter or oil
- 1 tsp mustard seeds
- 1tsp cumin or fennel seeds
- 2 tsp ground coriander
- 2 tomatoes, coarsely chopped
- 1tsp salt
- ½ to 1 tbsp lemon juice (optional)
- 4tbsp chopped fresh cilantro
1. Place lentils in pan with water, turmeric, and bay leaf. Simmer for 15-20min until lentils are tender
2. Meanwhile, heat the ghee, butter, or oil in a heavy skillet. Add the mustard and cumin or fennel seeds and cook over high heat until they “pop”.
3. Add the ground coriander and tomatoes and cook for 5 minutes longer, then add the mixture to the cooked lentils. Add more water if mixture is too thick, or cook a little longer to make it thicker. Add salt and lemon juice if desired. Stir in chopped cilantro and serve.
- 1 diced cucumber
- 4 tbsp organic full fat yogurt
- 1-2tbsp fresh dill
- 1 tsp cumin
- 2 tsp lemon juice
- salt and black pepper to taste