From the Vitality Food Feature ‘Indian Cuisine Heats Up the Kitchens of the North’.
It is often said that “no two dals are ever the same” and in my house, they never are, for I often add bits of carrots, turnips, cauliflower, and other vegetables lingering in the crisper, along with the onion and garlic for added flavour. Makes a hearty meal when served with steamed brown rice on the side. (Makes 4 to 6 servings.)
1) Heat butter (or ghee) in a large saucepan
2) Sauté chopped onion and minced garlic until soft
3) Add turmeric, whole coriander seeds and homemade or store-bought curry powder, and mix well
4) Stir in rinsed red, brown, or other lentils of choice and sauté until spices are absorbed
5) Add vegetable stock, bring to a boil, reduce heat and simmer uncovered, stirring frequently, until the dal is very thick – about the consistency of porridge.
Christine suffered from anxiety, depression, and fatigue for a decade, even though she took medication… Read More
(Updated April 2025) During the fall and winter months when the days are shorter, we… Read More
One of the commonest complaints that I’ve received from patients over the past decade is… Read More
(Updated in January 2025) Over the last 60 years many new chemicals and plastics have… Read More
Ayurveda is a holistic system indigenous to India and practised worldwide. The word Ayurveda is… Read More
(Originally published in 2003; Updated 2025) What better way to herald summer than with a… Read More
This website uses cookies.
Read More