Ayurvedic Spring dal with coriander-mint-orange

Method

Add cilantro and peppermint. Cook the red lentils or mung dal according to the package instructions. Heat in a pan or a small pot parallel the ghee and carefully the spices (without salt). Let it bubble briefly and then take it directly from the stove. Add spices to the lentils or dal and stir. Season with salt, coriander and mint. Stir in the orange juice and leave for 5-10 minutes. Stir occasionally.

This recipe goes very well with vegetables of the season and rice. Traditionally, the Dal is served with rice and a yogurt dip. Cleansing and refreshing for all three Vata, Pitta, Kapha types.

Ingredients

For 2-3 persons

• 1/4 Bunch of coriander
• 1/4 Bunch of peppermint
• 1 cup of Rapunzel red Lentils
  or Rapunzel Mung Dal, mung beans halves, peeled (Mung Dal is more suitable at Vata Constitution)
• 1-2 tbs Rapunzel Allgäu Ghee
• 1/4 tsp ground cumin
• 1/4 tsp curcuma
• 1/4 tsp long pepper ground (Pippali)
• 3 threads saffron
• 1 pinch of Asafoetida
• 1 pinch of atlantic sea salt fine
• 1/2 orange, juiced