Vata: neutral (use black lentils)
Pitta: neutral (use common lentil)
Kapha: decreases (use red lentil)
Season: Early Fall & Spring
For Vata balancing choose black lentils, for Pitta choose common lentil, for Kapha use a red lentil. This recipe calls for tomatoes, which are more balancing for Kapha. To balance Vata and Pitta use peas instead.
1 1/2 cups lentils (4 1/2 cups water)
2 T ghee or vegetable oil
Cardamom seeds from 2 pods crushed in mortar and pestle (or 1/4 t pre-ground)
1 teaspoon freshly ground cumin seeds
1/2 t freshly ground coriander (or 1/4 cup fresh cilantro, chopped)
1/2 teaspoon turmeric
1/4 t fenugreek seeds or powder
1/4 t cinnamon
1 teaspoon to 1 tablespoon berberre (or cayenne and paprika)
1 cup finely chopped onion
2 cloves garlic
1 teaspoon freshly grated ginger
3 medium tomatoes (or peas)
1 tablespoon fresh basil (1 teaspoon dried)
Salt and pepper to taste
1 cup green peas or other vegetable
1. Wash lentils twice and boil until tender, about half an hour.
2. Meanwhile heat ghee or oil in a large pot and roast seeds until they pop, add onions until translucent. Turn heat to low and add garlic, and the rest of the spice. Mix in tomatoes and simmer 5 to 10 minutes.
3. Add lentils to the spices and then cook another 5 minutes.
4. Serve with Injera bread or rice.