Red lentil dal with vegetables from Casita Ayurveda

At the nuclear Ayurveda Resort In Tenerife, guests enjoy Ayurvedic food that is light and easy to digest. Vegan cuisine not only tastes wonderful, but is also good for the body. Today, host Tobias Spindler is conjuring up an Ayurvedic dal made from red lentils and seasonal vegetables. Have fun cooking and enjoying Ayurveda in your own four walls!

Recipe: Red Lentil Dal with Vegetables

Preparation time: about 30 minutes

Serves 4 people:

– 400 ml vegetable broth

– 1 tsp paprika powder

– 200 g red lentils

– 200 g chard

– 1 large onion

- 1 clove of garlic

– 2 carrots

– 2 courgettes

– A small piece of ginger

– Curry Leaves

– 2 tbsp coconut oil (for a vegetarian version you can use ghee)

– 1 tsp cumin seeds

– Some coriander for serving

– 1 fresh lemon

– Pepper, freshly ground and salt

– 1 can of coconut milk

– Rice

Here we go:

Bring the broth with the paprika to the boil. Wash the lentils twice, drain and simmer in the broth for about 20 minutes. Cook the rice at the same time.

In the meantime, wash and sort the vegetables. Peel the ginger, garlic and onion and cut into thin slices. Heat the coconut oil in a large pan. Fry the cumin, ginger and curry leaves in it. Be careful that the spices don't burn; keep the temperature rather low. Then fry the onion and garlic. Add the vegetables and fry everything well. Add the chard and fry briefly. Add the coconut milk and stir well. Simmer on a medium heat for around 10 minutes.

Drain the lentils and add to the vegetables. Season with lemon juice, salt and pepper. Finely chop the coriander and add to the dal at the end.