Without the use of oil, this Moong Dal Curry is nicely spiced. It hits a home run for flavour and ease of cooking too. Overall, it will leave you feeling light, satiated and refreshed – just like the ideal Ayurveda meal should.
We loved watching the chefs at Kalari Kovilakom prepare meals for the patients at their Palace for Ayurveda. From a clipboard on the wall, they read the foods the Ayurveda physician prescribed to balance the doshas of each patient. Then, they cooked that food in bright, flavourful ways to engage the guest’s attention fully while they enjoyed it at meal time.
This Moong Dal Curry is proof that simple can be sublime. In Ayurveda, appreciating the essence of our food leads to a strengthening of our own essence too.
Wash the moong dal and remove any debris. Then place it in a pot with the water and turmeric, bring to a boil, lower the heat and simmer until cooked – about 20 minutes. Set aside.
Heat a wok on medium heat and add the mustard and cumin seeds without any oil.
Dry roast until they splutter and pop then add the garlic followed by the ginger, onion, asafoetida and tomatoes and cook until golden in colour (add water as need to prevent sticking or burning).
Stir in the reserved dal and add a pinch of ground cumin.
