New Mothers Dahl

A tasty, soupy, spiced dahl that hits all the right flavour notes. This is another early days staple recipe which is easy to digest and strengthens the digestive fire..

• ⅓ cup of moong dal - soaked for 30 mins.

• 3 cups pure water

• 2 tablespoons of ghee or sesame oil

• 1 teaspoon cumin seeds

• 1 teaspoon fenugreek seeds

• 1 tsp black pepper 

• ¼ teaspoon turmeric

• 2 pinches cayenne

• ½ teaspoon salt

• 2 cloves of minced garlic

• 2 tablespoons of chopped coriander

• ¼ teaspoon grated ginger

• Optional lime wedge
  

1. Clean the moong dal, rinse well and soak for at least 30mins

2. Add to saucepan and add water bring to the boil and skim off the foam

3. Simmer for 40-60 mins

4. In a separate pan frying pan (cast iron is deal) warm oil/ghee 

5. Add cumin seeds and garlic, when beginning to brown add fenugreek seeds, stir, take off heat

6. Add coriander, turmeric, pepper, and stir 

7. Put back on heat, then add a spoonful of the lentil mix into the small pan, and stir

8. Add this to the big pot of of moong dal

9. Add salt and ginger

10. Stir and then blend into a soup (especially for the 10 first days) 

11. Serve with a lime wedge and extra coriander leaves.