Rejuvenating Red Dal Recipe

Ingredients

For the Pickled Radish:
1 cup daikon radish, chopped into half-moons
2 tablespoons apple cider vinegar
1/4 tsp mineral salt
For the Dal:
2 medium carrots, chopped
1 bay leaf
1/2 tsp mineral salt
⅔ cup red dal
¼ cup grated daikon radish
2 tablespoons unsweetened dried coconut flakes, plus more to serve
2 tablespoons raisins
1 tablespoon grated fresh ginger
1/4 tsp cinnamon powder
1 tablespoon olive oil
1 teaspoon whole cumin seeds, lightly crushed
1 teaspoon whole black peppercorns, lightly crushed
4 celery stalks, chopped
1 bunch fresh dandelion greens, chopped or spring green of choice
lime wedges for serving

Directions

To make the pickled radishes, place the daikon slices in a jar with the vinegar and ¼ teaspoon salt. Close the jar, then shake it vigorously for a few seconds. Let the radishes sit for a minimum of 10 minutes on the counter. The longer they sit, the more pickled they’ll get!
Place the carrots, bay leaf, and ½ teaspoon salt in a medium saucepan with enough water to cover them. Bring to a gentle boil over high heat, then lower the heat to maintain a simmer. Cover and cook for 10 minutes.
Place the dal in a small bowl with enough water to cover it completely and soak while the carrots are cooking (they don’t need a long soak time, if at all, so if you forget to soak them it’s okay). Strain and rinse the dal two or three times until the water runs clear.
Add the dal, grated daikon, coconut, raisins, ginger, and cinnamon to the pot with the carrots and add 1½ cups more water. Raise the heat to medium to bring to a gentle boil, then lower the heat and cover. Let simmer for 10 minutes until the dal is soft.
In a separate large sauté pan add the olive oil over low heat, add the cumin and black pepper. Stir to combine, and let cook for 2 minutes, until the spices are fragrant.
Add the celery and dandelion to the pan. Stir gently to coat in the spices, then cover and cook over low heat for 5 minutes, until the vegetables are soft but still bright green.
When the dal is done, remove from heat and blitz with an immersion blender until smooth.

Notes

This is a wonderful post cleanse recipe. While kapha balancing foods in Ayurveda will be predominant in the bitter, astringent, and pungent tastes, this rasayana dal makes sure to incorporate all six tastes so you’re not left feeling unsatisfied post-cleanse.

Dosha Type

K- VP

This dish is balancing for kapha dosha in the spring time. It is well-spiced soft and easy to digest.

Playing an important supporting role is humble celery, a food that is ideal for detoxing of any kind and helps to scrape the channels of any residual ama/toxins from your cleanse, all the while boosting agni/digestive fire and supporting strong digestion.

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