Lentil Dal*

1 cup red lentils

3 1/3 cups water
1 teaspoon turmeric
1 bay leaf
1 to 2 tablespoons ghee, buter, or oil
1 teaspoon mustard seeds
1 teaspoon cumin or fennel seeds
2 teaspoons ground coriander
2 tomatoes, coarsely chopped
1 teaspoon salt
½ to 1 tablespoons lemon juice (optional)
4 tablespoons chopped fresh cilantro

Place the lentils in a pan with the water, turmeric, and bay leaf. Simmer for 15 to 20 minutes, until the
lentils are tender.

Meanwhile, heat the ghee, butter, or oil in a heavy skillet. Add the mustard and cumin or fennel seeds
and cook over high heat until they “pop”.

Add the ground coriander and tomatoes and cook for 5 minutes longer, then add the mixture to the
cooked lentils. Add more water if the mixture is too thick, or cook a little longer to make it thicker. Add
the salt and lemon juice, if desired. Stir in the chopped cilantro and serve at once.

*Recipe From - The Yoga Cookbook: Vegetarian Food For the Body and Mind, Recipes from The
Sivananda Yoga Vedanta Centers