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Ayurvedic Spring dal with coriander-mint-orange


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.


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