With the holiday season looming, you might be searching for yummy festive food to delight your guests. Creating delicious Ayurvedic twists on traditional classics is fun and a whole lot easier than you might think. Take this gravy for instance.
Brown lentils have a grounding, earthy flavor that adds depth and oomph to the entire meal. Try it with roasted sweet potatoes and cauliflower for some beautiful colors, tastes and textures. Pour this warm lentil gravy over the top, garnish with fresh herbs and enjoy!
SERVES: 2
PREPARATION TIME: 30 minutes
YOU’LL NEED:
1-2 tbsp ghee
¼ tsp mineral salt
⅓ tsp fresh ginger
½ tsp coriander powder
¼ tsp fenugreek powder
⅛ tsp black pepper
½ tsp turmeric
¼ cup brown lentils
1 cup water
Squeeze of lime
HERE’S HOW:
Heat the ghee in a small pot over medium heat.
Add the salt and fresh ginger. Simmer until the aroma is present.
Add the coriander, fenugreek, turmeric, and black pepper; simmer until you can smell the spices.
Add the brown lentils and stir to coat them with ghee and the spices. Simmer for a few minutes to allow the ingredients to harmonize.
Add the water, stir, and bring to a boil with the lid on; reduce to a simmer and cover for 25 minutes on the stovetop. Or, cook for 15 minutes in a pressure cooker, allowing the pressure cooker to release naturally.
Add the lime, stir, and let it sit for 5 minutes after cooking.
Blend to a desired consistency with a blender or hand masher.
Serve warm over rice, cauliflower, or other augmenting vegetables.
TIPS & SUBSTITUTIONS:
Use split mung beans or green lentils for a different taste and color.
Omit the turmeric and black pepper if pitta dosha is high.
Garnish with a small amount of finely chopped fresh basil or fresh coriander.
Adjust the amount of water for a thicker or thinner consistency.