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Blog - ghee

Susan’s Spicy Lentil Vegetable Dhal

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1 1/4 cup masoor dal (red lentils, yellow lentils or combination of yellow split peas and lentils)

1 cup chopped carrots
1 cup diced potatoes
½ cup sliced leeks
½ cup chopped tomatoes (optional)
1 cup chopped kale or spinach

3 1/2 cups water
3/4 teaspoon ground turmeric

2 tablespoons olive oil or ghee
1/2 teaspoon brown mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 teaspoon hing (asaoefetida)
1/2 teaspoon garam masala (use when incorporating tomatoes in recipe)
1/4 teaspoon hot red pepper flakes

1/2 cup well-stirred canned unsweetened coconut milk (optional)
1/2 cup chopped fresh cilantro
2 teaspoons fresh lemon juice
1-2 teaspoon salt (or to taste)

Soak lentils for 1-2 hours. Rinse clean under running water before cooking. Add lentils and other veggies to water and bring to a boil with turmeric in a 2-quart heavy saucepan, then gently simmer, partially covered, stirring occasionally, until falling apart, about 20-30 minutes.

When lentils are mostly cooked, heat oil or ghee in a small heavy skillet over medium-high heat until it shimmers. In the shimmering ghee, cook mustard seeds, cumin seeds, fenugreek, hing, garam masala and red pepper flakes until mustard seeds begin to pop and/or turn gray and cumin seeds brown, about 1 minute. Stir spice mixture into lentils with coconut milk (optional), cilantro, lemon juice, and salt and bring to a simmer. Continue simmering for 15-20 minutes.

A perfectly balanced vegetarian meal when served with chapatis or rotis, and basmati rice. (makes 5-6 servings)

East Indian Cauliflower, Spinach, Potato and Pea Recipe

Ingredients:3 Tbsp oil – preferably Ghee, but olive or coconut oil will suffice1 tsp cumin seeds2 Tbsp grated fresh ginger3 or 4 green chilies, slit and de-seeded1/2 tsp asaofetida (hing)1 tsp turmeric powder2 tsp salt or to taste3 big, juicy tomatoes, cut in small pieces1 tsp cumin seed powder1/2 tsp red chili powder1 tsp brown [...]

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Ghee and it’s Ayurvedic Roots

Ghee has quite a long history, as it has been used in Indian cooking for many thousands of years. Ghee is an essential (and nutritional) element in Ayurveda and in much of Indian cuisine, similar to the way butter or margarine is used in American cooking. Ghee also transcends the cooking realm, as it is [...]

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Ghee Recipe

Ghee (clarified butter), essential in any Ayurvedic KitchenGhee is one of the lightest oils, very flavorful and ideal for cooking, as it doesn’t burn easily. In Ayurveda ghee is recognized as a digestive, improving absorption and assimilation of the foods you are cooking. Ghee nourishes and lubricates, helping to keep the body flexible. It helps [...]

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    9634 Roosevelt Way NE
    Seattle, WA 98115

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    email: info@tattvasherbs.com
    phone: 877-828-8824

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