| Indian
name: Masoor
ki Daal |
 |
| Ayurvedic Properties
of Split Orange Lentils: |
| Taste: Kashaya
(astringent) |
| Quality:
Laghu (Light) |
| Potency:
Sheeta (cold) |
| Post-digestive
effect: Katu (Pungent) |
Medicinal Properties of Spilt Orange
Lentils:
Split orange lentils are easily digestible and beneficial
in digestive disorders such as diarrhea and indigestion.
This recipe is also recommended in skin disorders, obesity,
asthma, and other respiratory disorders.
Dosha Analysis:
Being light, cold and astringent, this recipe pacifies Pitta
dosha and Kapha dosha. However, it increases Vata dosha.
In order to pacify the Vata dosha, it is garnished with
onion, garlic, ginger, and asafoetida. Excessive use of
split orange lentils can lead to flatulence and joint pains.
Ingredients:
| Split Orange Lentils (Masoor Dal) |
1 cup |
| Onion, thinly sliced |
1 |
| Tomato, chopped |
1 (medium
size) |
| Ginger, peeled and diced |
1-inch size |
| 2 cloves |
|
| Turmeric Powder |
1/4 tsp |
| Cumin seeds |
1tsp |
| Asafoetida |
a pinch |
| Red chilli powder |
1 tsp |
| Water |
3 1/2 cups |
| Butter |
2 tbsp |
| Salt |
according to taste |
Method of Preparation
- Wash the lentils and soak for 30 minutes.
- Boil water in a heavy base pot.
- Drain the lentils and add to the boiling water.
- Add salt, red chilli powder, turmeric powder, chopped
tomatoes, ginger, and garlic. Mix well for 5 minutes.
- Cover the pot and simmer for about 20 minutes, or until
the lentils become soft.
- Heat butter in a frying pan. Add the cumin seeds and
onion slices. Fry well till the onion slices turn golden
brown.
- Add to the cooked lentils and mix well.
- Serve hot for maximum health benefits.
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