RECIPE: Surya Spa Dal

I got this recipe via Goop.  It is from an Ayurvedic Spa and is made for detox. This is so easy, and filling and perfect for when you want something nourishing and light. I make it often. It’s great for Kapha dosha (but because coconut is quite heavy and difficult to digest, people with Kapha constitutions should use it sparingly.) – CM

SERVES 4
  • 1 tablespoon coconut oil
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground coriander
  • 2 tablespoons chopped cilantro
  • 1 cup organic yellow split mung bean dal or organic yellow split lentils
  • 3 cups water
  • ¼ teaspoon salt

1. Heat coconut oil in a large saucepan or dutch oven over medium heat. Add spices and cook for one minute, or until fragrant. Add cilantro, sauté another 30 seconds, then add lentils, water, and the ¼ teaspoon of salt.

2. Bring the mixture up to a boil, boil for five minutes, then turn heat to very low and cover with the lid, leaving it slightly ajar.

3. Simmer over very low heat for 20 minutes, or until lentils are tender. Season to taste with salt if desired.

Originally featured in The 2016 goop Detox

RECIPE: Winter root vegetable and barley pot

Note: Barley products are the best grain for balancing kapha and are good for pitta as well. Barley is relatively lighter to digest and it does not produce excess mucous in the body. I wanted to find recipes to incorporate barley into my kapha reducing diet as I’d never actually cooked it. This recipe is delicious, it’s filling but not heavy, and can also be used as a light lunch if you serve a smaller portion.

TIME: 1HR 20MINS
SERVES: 4

Ingredients
200g (7oz) pearl barley
1.8 litres (3 pints) chicken stock (using 2 cubes)
2tbsp olive oil
1 onion, diced
1 clove garlic, crushed
1 carrot, chopped
1 parsnip, chopped
½ swede, chopped
½ turnip, chopped
1 leek, sliced
2 sticks celery, sliced
100g (3oz) frozen peas
200g (7oz) frozen spinach

Wash the barley in cold water and drain, then place in a pan, cover with stock and simmer gently for one hour.

Heat the olive oil in a pan. Add the onion and garlic and sauté for five minutes on a low heat. Add to the pan with the cooked barley; also add the carrot, parsnip, swede and turnip and simmer for a further 15 minutes. Add the leeks, celery and spinach and simmer for a further 10 minutes. Finally add the peas and simmer for a further five minutes.

Garnish with a sprig of parsley and serve.