Tur Dal

Preparation time: 2 hours Serves: 6
-Vata, + +Pitta, -Kapha

1 cup tur dal
12 cups of water
1 tbsp sunflower oil or ghee
½ tsp mustard seeds
½ tsp turmeric
1/8 tsp hing
1 tsp sea salt
1 ½ tsp barley malt or brown rice syrup
1 ½ tsp lime or lemon juice
1 tsp coriander powder
½ tsp cinnamon
¼ tsp curry powder, mild
¼ green pepper, chopped (optional, omit for Pitta)
2 to 3 clove garlic, minced (optional, omit for Pitta)

Soak tur dal for 2 hours, then drain. In large heavy saucrpan heat oil or ghee and add mustard seeds. When they pop, add turmeric, hing, tur dal, water and remaining ingredients except the coriander powder. Mix well. Cover and cook for ½ hour. Add 1 tsp of coriander powder before serving to calm and relax the flavour of the beans a bit and to aid digestion.

Comment: Tur dal is a hot, light, dry bean helpful for Vata and Kapha and definitely aggravating Pitta. Not for those with inflamed gartrointestinal tracks.