We really love our annual winter yoga holidays in Southern India. With its wonderful climate, warm sunshine, sea breezes, deserted sandy beaches & blood warm Arabian Sea – its very hard not to! Nor do we ever tire of this region’s wonderfully flavoursome, nourishing food. Every year we return to the UK armed with lots of delicious new recipe ideas. However nothing is more comforting in the cold winter months than a good old fashioned no nonsense dal.
For details of our 2018 YOGA RETREAT on the deserted shores of NORTH KERALA, India’s hidden gem & more Yogamumma Recipes visit www.elisawilliamsyoga.com
3 tbs high heat oil (eg coconut, olive oil (not extra virgin)
1 tsp cumin seeds
1 tsp black mustard seeds
1 chopped onion
2-inches fresh ginger, peeled & minced
3 garlic cloves, minced
1 tsp ground turmeric
1/2 tsp ground coriander
1/4tsp ground cayenne
1 tsp sea salt
1 tin chopped tomatoes, (drained)
125g (1 US cup) red split lentils, soaked in water
875ml (3.5 cups) water
280g spinach leaves, roughly chopped
2 jalapeños/red chillies chopped
Fresh chopped coriander, naan bread or brown or whit basmati rice to serve
In a large pot, warm the oil over medium-high heat. Stand back as the oil may splatter, add the cumin & mustard seeds & cook until they start to crackle & change color. ( 10-15 seconds)
Add chopped onion, deseeded chopped red peppers/jalapenos, fresh ginger, garlic plus the turmeric, coriander, cayenne & sea salt. Stir
Pour in drained chopped tomatoes & continue to cook over medium-high heat for about 10 minutes & they break down.
Stir in pre-soaked red lentil with 875ml water & bring to the boil. Reduce heat to a low boil & cook until lentils are soft enough to mash, (approx 30 minutes but maybe longer) Add more hot water as needed until they are thoroughly cooked. Use a spoon or a whisk to mash lentils
Add the spinach & cook until it starts to wilt, (5 minutes approx).
Serve warm with whole grain naan, white or brown basmati rice & fresh chopped coriander