Split Mung Dhal

Cooking and eating are not to be rushed. They are to be a prayer. A gift of love.

It is of family. It is standing in the company of your ancestors and feeling their hands helping you.

Everything that matters happens in the kitchen.

This dish included papadam, steamed greens, rice, avocado and split mung dhal. Split mung beans are at the top of the bean hierarchy as far as nutrition is concerned.

SPLIT MUNG DHAL ("Ayurveda: A Life of Balance")

serves 2

1c split mung dhal
2 1/4c water
1/4 tsp turmeric
Pinch of sea salt
1 tbs ghee(clarified butter)
1 minced green chili pepper
1/2 tsp grated ginger
1/2 tsp cumin seeds
1 tsp coriander powder
Pinch of asafoetida
1 tsp fresh lemon juice

Wash split mung dhal until water runs clear. Soak in 3 cups of cold water overnight. Drain. Boil 2 cups of the water and add dhal, turmeric, and salt. Cover and simmer over medium heat for 50 minutes.

In a small skillet, heat ghee and brown chili pepper, ginger, and cumin seeds for a few minutes. Add the powdered spices toward end of the browning. Add to dhal with lemon juice and remaining water. Cover and continue to simmer for an additional 30 minutes over low heat.