This recipe comes from our yoga teacher, Guy with whom we recently co-hosted a retreat. At the event he spoke about yogic diet and made this dish of summer dal for us, packed with cooling cardamom. Add more ginger if you like ginger; add chilies in the winter for warmth.
"Don't forget to add the love."
Cooling Summer Dal
2 tablespoons butter or olive oil
1 cup red split lentils
3 large cloves garlic, finely chopped
2 teaspoons coriander seeds
1 teaspoon dried fennel seeds
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground cumin
20 cardamom pods
1 large or 2 small cinnamon sticks
2 tablespoons miso, dissolved in a few tablespoons of hot water
2 tablespoons finely grated fresh ginger, or more
1/4 lb coconut (creamed is best)
Freshly ground black pepper
1/2 -1 cup fresh cilantro leaves, to taste
Gently heat the oil over low flame. Sauté the lentils, garlic, coriander, fennel, basil, oregano and cumin, stirring to prevent burning. Once garlic has melted gradually add about 4 cups water, raise flame and bring to the boil.
Add cardamom, cinnamon, miso, and ginger and reduce to a simmer. Continue stirring periodically, adding water as needed to keep mixture moist. After about 30 minutes, add coconut.
Once lentils dissolve (after about 45 minutes) remove from heat, remove cinnamon sticks and cardamom pods, season with pepper, and add chopped fresh cilantro leaves.