A Dal to Transition into Fall

Read about more about this recipe and Ritucharya: An Ayurvedic Seasonal Cleanse to Detoxify the Body and Mind, click here.

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INGREDIENTS

• 1 1/2 cup red lentils soaked and rinsed well

• 1 3-inch cinnamon stick

• 3 inches of leek white into green part

•  cut into half-moons and rinsed well

• 1/2 tsp cumin seed

• 1/2 tsp turmeric powder

• 1 Tbl fresh ginger minced

• 1/4 tsp asafoetida powder

• 4 Tbl coconut oil divided

• Salt to taste

• 1 medium butternut squash peeled, seeded, and cubed

• 1/2 cup cilantro chopped

• 5 cups water

DIRECTIONS

• Preheat oven to 325 degrees

• Coat the butternut squash with 1 1/2 tablespoons coconut oil

• Spread on a sheet pan and bake for 25 minutes

• Add rinsed lentils, 5 cups of water and cinnamon stick to a 4-quart sauce pan Bring to a boil then lower to simmer for 20 minutes

• In a sauté pan heat the rest of the coconut oil

• Once hot add the cumin seeds until they pop

• Then add the asafoetida and turmeric – quickly heat to aromatic

• Lower the heat, add the leek and ginger

• Stir to coat and cook to soften the leek and ginger

• Once the butternut squash is cooked and lightly brown fold into the red lentils

• Add the ginger and leek mixture and fold to blend all of the flavors together

• Add salt to taste

• Finish with chopped cilantro