Ayurvedic lentil curry

Ayurvedic lentil curry

Eat Right For Your Body Type
Lisa Linder

Lentils are one of the cornerstones of Ayurvedic food, especially yellow mung lentils, but these red lentils are equally easy to digest and both contain a high level of protein, which makes them a fantastic addition to your diet. When combined, they have a much better flavour. This dish is fantastic for all three doshas and is great when your system is feeling sluggish or if you have been eating too much animal protein. This curry is really easy to make and perfect Ayurvedic fare; serve with flatbreads or rice, or kapha can also choose pearl barley and a vegetable.


Quantity Ingredient
90g red lentils, washed
80g yellow mung lentils, washed
900ml water
1/4 teaspoon ground turmeric
40g onion, chopped
2 fat garlic cloves, peeled and finely chopped
12g fresh ginger, peeled and finely chopped
1-2 green chillies, left whole, (kapha only)
2-4 teaspoons ghee or vegetable oil, (kapha 1 teaspoon oil; vata and pitta 2–3 teaspoons ghee)
1 1/2 teaspoons cumin seeds
1/4 teaspoon nigella seeds
1 teaspoon ground coriander
1/2 teaspoon garam masala, (if you have a pitta imbalance, replace with 1⁄2 teaspoons powdered fennel seeds)
large handful fresh coriander leaves, shredded
2 teaspoons lemon juice, or to taste


  1. Put the lentils and water in a saucepan and bring to a gentle simmer. Add the ground turmeric, onion, garlic, ginger, chillies and salt and simmer until soft and the red lentils are breaking down, around 30 minutes, giving the pan an occasional stir. Add more water to the pan at any time if it reduces too much.
  2. Heat the ghee or oil in a small saucepan, add the seeds and once they sizzle for 10 seconds or become aromatic, take off the heat and add the remaining spices. Pour the mixture into your cooked lentils and stir in the coriander leaves. Taste and adjust the seasoning and add lemon juice to taste.
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