Lemon Ginger Dahl
Lift Your Mood With a Bit of Warm Sunshine in Your Bowl
Tired of ham at Easter? Try this light lentil broth to usher in spring. Lemon and ginger zing and lighten the nourishing base of ghee and red lentils.
You spring clean your home, why not do the same with your body? Although this dahl can be enjoyed any time, the lemon evokes the sunshine to come while the gingery warmth keeps the last of the winter chill at bay. Not only is it tasty this is good for you too. Lemons contain anti-oxidant and anti-cancer properties, while ginger is anti-inflammatory, and lentils are packed with protein (and easier to digest than other legumes).
about 1 tbsp of ghee (purified butter) or olive oil
2/3 cup red lentils
1 tsp turmeric
dash of ground cloves or a few buds
3 slices of fresh ginger
half a lemon
3 cups water
2 green onions
Heat the stove to medium-low. Melt the ghee, then add the red lentils. These legumes are so light that they do not need to be presoaked. You may want to rinse them before adding, but most do not need this. Some lentils have a dusting of their own crushed comrades covering them, this you may want to rinse off.
Stir in the turmeric, the golden spice will release a warm and inviting, almost pungent smell into the air. After a minute or so stir in the cloves, the amount above is merely a suggestion, the amount can vary to taste. (although don’t add more than half a teaspoon.) Quickly throw in the slices of ginger, and give it a stir.
Cut a lemon in half, then slice one half almost down to the tip. Give the lemon a quick squeeze into the lentils and then toss in the whole piece of lemon, yes the whole thing, peel and all. Give a quick stir and pour in the 3 cups of water.
Let boil and then turn down the heat to a low medium. The dahl needs to cook for 15-20 minutes. For the last couple of minutes, finely slice a green onion and stir in. The broth will be a shimmering golden yellow colour and the lentils will all look like they have little ‘tails’, this is just the sprout released.
Dahl is simply the Indian word for lentil. This can be eaten scooped up with chapatis or naan bread, over rice, or even to start a meal as a soup. They are one of mankind’s ancient foods, with seeds being found in Middle Eastern archaelogical sites dating back 8000 years.
Lentils are heralded as nutritional power houses of the legume family. Full of needed minerals, protein, dietary fiber, these tiny little discs also dole out measures of folate and help prevent and reduce risk of heart disease. According to the George Mateljan Foundation, lentils are also useful in managing blood-sugar disorders such as diabetes because of their high fibre content.
