One-pot lentil and vegetable curry

One-pot lentil and vegetable curry

By
From
Eat Right For Your Body Type
Serves
4
Photographer
Lisa Linder

This is a delicious lentil and vegetable curry that can bubble away in the kitchen but doesn’t need too much attention. Soaking the lentils in advance will greatly reduce their cooking time. This is a good way for kapha and pitta to get their protein, but pitta should leave out the chillies and black pepper and can add 3 tablespoons of coconut milk or fresh grated coconut, which is cooling and will give it another layer of flavour. Vata can make it with yellow mung lentils as they would find it hard to digest the split beans (cooking time will be only 30–35 minutes).

Ingredients

Quantity Ingredient
150g bengal gram, washed well
1 litre water
450g seasonal vegetables, cut into small pieces
3/4 teaspoon ground turmeric
salt
1-2 tablespoons ghee or vegetable oil, (kapha 1 tablespoon, pitta 1 1⁄2 tablespoons, vata 2 tablespoons)
pinch asafoetida
3/4 teaspoon mustard seeds
10 fresh curry leaves
1 large shallot, peeled and chopped
1 fat garlic clove, peeled and finely chopped

Spice paste

Quantity Ingredient
1/2 teaspoon ghee
3/4 teaspoon cumin seeds
3/4 teaspoon coriander seeds
1 dried red chilli, (kapha only)
5 black peppercorns, (pitta omit)
1cm cinnamon shard
1 1/2 teaspoons bengal gram

Method

  1. Place the lentils and water in a medium saucepan. Bring to a boil and skim off the scum that forms on the surface. Partially cover for 10 minutes, then cover and leave to simmer until soft, around 30–40 minutes. Mash 3 tablespoons of the lentils, then stir back in. Add your vegetables to the pan with the turmeric and salt to taste. Simmer, covered, until the vegetables are soft, around 10 minutes.
  2. Meanwhile, heat the ghee for the spice paste in a small saucepan and roast all the ingredients until these have darkened to a nutty brown. Scrape into a sturdy pestle and mortar and grind to a fine powder.
  3. Heat the tablespoon of ghee in a small pan and add the asafoetida. When it sizzles, add the mustard seeds and once they are popping add the curry leaves. After a minute add the shallot and cook until soft, then add the garlic. Cook for a further 1–2 minutes, then add the roasted spice paste and cook for 10 seconds. Pour the mixture into the lentils and stir. The lentils should be a beautiful creamy mass. Serve with bread or rice.
Tags:
health
diet
ayurvedic
ayurveda
weightloss
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