Kapha-reducing Spiced Lentils

Ingredients

• 1 cup red lentils
• 4 cups water
• 1 tsp ghee or mustard oil
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1/2 tsp dried ginger powder
• 1 small green chilli, finely chopped
• 1 pinch hing (asafoetida)
• 1/2 tsp rock salt
• Squeeze of fresh lemon
• Fresh coriander leaves, to finish

Method

1. Rinse the red lentils well and drain them.
2. Put the lentils in a pot with the water and turmeric, bring to a boil, and skim off any foam.
3. Lower the heat and simmer for about twenty minutes until the lentils are soft.
4. In a small pan, warm the ghee or mustard oil and add the cumin and mustard seeds. Let them pop.
5. Add the hing, green chilli, black pepper and dried ginger, and cook for half a minute.
6. Pour this spiced oil into the lentils and stir well.
7. Add the salt and a squeeze of lemon, then simmer for a few more minutes.
8. Keep it on the thicker, drier side rather than soupy, and finish with fresh coriander.

Generous warming spices and less liquid keep it light, which suits Kapha. Use mustard oil and a little chilli for extra heat in spring.