flavorful springtime dal

serves 4 | ready in 45 mins.

A delicious Āyurvedic springtime dal designed to pacify Kapha dosha. It’s bright, flavorful, and includes all six tastes!

Sweet shows up in the dal, raisins, coconut, and ghee. Vinegar (in the pickled radishes) is sour. Celery and mineral salt cover us on the salty taste. Black pepper, 8 Spice, diakon, ginger, and celery all add pungency. Bitter can be found in the dandelion greens, celery, and cilantro, and the dal, greens, and cilantro are also astringent.

If you are looking for a satiating and delicious take on dal this season, this recipe is for you!

Ingredients

For the pickled radishes

1 cup daikon radish, chopped into half-moons
2 TBS apple cider vinegar
¼ tsp himalayan mineral salt

For the dal

1 bay leaf
2 medium carrots, chopped
½ tsp himalayan mineral salt
1 ½ cups red lentils
¼ cup grated daikon radish
2 TBS unsweetened dried coconut flakes
2 TBS raisins
1 TBS fresh ginger, grated
¼ tsp cinnamon powder
1 TBS olive oil or ghee
1 tsp 8 Spice Digestive
1 tsp cumin seeds, lightly crushed
1 tsp whole black peppercorns, lightly crushed
4 celery stalks, chopped
1 bunch of dandelion greens, chopped

To serve

Fresh cilantro, chopped
Lemon wedges

Doshic Adjustments

🅚 Enjoy as is along side millet or amaranth.

🅥 Enjoy as is along side basmati rice.

🅟 Go easy on the pickled radish + black pepper. Enjoy along side basmati rice.

Process

To make the pickled radishes, place the daikon slices in a jar with the vinegar and ¼ tsp 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 tsp 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 lentils in a small bowl with enough water to cover completely and soak them while the carrots are cooking. Strain and rinse the lentils two or three times until the water runs clear.
Add the lentils, grated daikon, coconut, raisins, ginger, and cinnamon to the pot with the carrots, and add 2 cups more water. Raise the heat to medium to bring it to a gentle boil, then lower the heat and cover. Let simmer for 15 minutes until the dal is soft.
In a separate large sauté pan, add the olive oil (or ghee) and heat over medium-low heat. Add the 8 Spice and cook until it begins to bubble slightly, about 3–5 minutes, then add the cumin and black pepper. Stir to combine, and let cook for another 1–2 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 3-5 minutes, until the vegetables are soft but still bright green.
When the dal is done, remove it from heat and either whisk by hand or blend with an immersion blender until smooth.
To serve, ladle a scoop of dal over some quinoa or millet (if desired) then top with sautéed vegetables. Garnish with a few slices of pickled radish, fresh cilantro, a squeeze of fresh lemon juice, and additional coconut flakes, as desired. Enjoy!

NOTE: If you can’t find daikon radish, use white turnip instead. If you can’t find dandelion greens, use Swiss chard instead.

*recipe adapted from Jennifer Kurdyla