Organic Coconut-Mint Dhal
Coconut-mint dhal is a cherished food in ayurveda. It's delicious, easy to prepare and is balancing to all three doshas (tridoshic). It is even more balancing when cooked with ayurvedic spices. Over and above this, dhal is very nourishing and easy to digest. The coconuts add something in addition to flavor, too. Charaka (credited as being the founding father of ayurveda) observed that tender and half-mature coconuts have Bringhan, Snigdha, Seetani, Balyani, and Madurani properties. This means coconuts increase the quantity and quality of all seven tissues, and are Vata-pacifying in nature. Also, because of coconuts' unctuous qualities, they cool and strengthen, and Chakara says, "they are filled with sweetness."
- 1½ cups organic mung dhal
- 1 tablespoon organic ghee
- 2 teaspoons Maharishi Ayurveda Organic Pitta Churna
- 2 tablespoons organic coconut flakes
- 4 cups water
- 4 mint leaves, chopped
- 2 tablespoons organic yogurt
- Heat the ghee in a saucepan on low-medium heat and sauté the Organic Pitta Churna for 30 seconds, watching carefully to make sure you don't burn the spices-and-ghee mixture.
- Add coconut flakes and sauté them until it becomes fragrant.
- Add the dhal and water, bring it to a boil, reduce the heat and simmer for 40 minutes.
- Remove dhal from heat and add mint leaves, yogurt and salt.