Split Yellow Mung Dal and Gluten Free Pancakes

Split Yellow Mung Dal

Method

Serves 4

  • Wash dal thoroughly
  • Soak dal in enough water to cover the dal for at least 30 minutes
  • Drain water and wash again 1-2 times
  • Place dal in pan with 1 litre of water and bring to boil (to make the dal a more thicker consistency add less water)
  • Once boiling commences a white froth will create, spoon this out and reduce heat to simmer for 20 minutes
  • Once dal cooked start the temper - heat ghee in another pan adding cinnamon, cumin, fennel, ajwain seeds and asafoetida, once this starts to sizzle add the curry leaves, ginger, garlic, green chilli or cayenne pepper and stir, then add the other ingredients
  • Stir and pour this temper to the cooked dal
  • Simmer all together for a further 10 minutes
  • Taste seasoning
  • Switch heat off
  • Add coriander leaves on top

Serve with rice, chapatti, or Indian pancakes, or eat on its own!

Ingredients

  • 300g split yellow mung dal
  • 1 tablespoon of ghee or coconut oil
  • 1 cinnamon stick
  • 2 cloves
  • 1 ½ teaspoons of cumin seeds
  • ¼ teaspoon of fennel seeds
  • ¼ teaspoon of ajwain seeds
  • Couple of pinches of asafoetida
  • 3 - 4 curry leaves
  • 1 teaspoon of grated ginger
  • ¼ teaspoon of grated garlic
  • 1 small green chilli finely chopped or ½ teaspoon of cayenne pepper
  • 2 teaspoons of cumin and coriander powder
  • 1 teaspoon of roasted cumin powder (optional)
  • ½ teaspoon of turmeric powder
  • 1 teaspoon of rock salt
  • 2 handfuls of fresh coriander leaves

Top Tip

Split yellow mung dal pacifies all three doshas. It promotes digestion, high in fibre, a source of protein and promotes strength. A simple and nourishing dish that can be eaten all year round!

To pacify Pitta occasionally add or avoid cloves, reduce quantity of cayenne pepper, add 2 handfuls of fresh methi (fenugreek) leaves once cooked.

To pacify Kapha use sunflower oil instead of ghee and reduce salt quantity.

Gluten Free Pancakes

Method

Makes about 8-10 rice and juwar (sorgam) flour pancakes
Cooking time 20-30 minutes

  • Place all dried ingredients in a bowl and mix
  • Add methi leaves (optional)
  • Pour warm water to ingredients, slowly, stirring continuously, until batter is a creamy texture
  • Lets this sit for about 30 minutes
  • Heat a large frying pan or tawa (Indian chapatti pan)
  • Add a few drops of ghee or oil to the pan
  • Add a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer (with the base of the ladle)
  • Cook the pancake for 30–40 seconds
  • Use a palette knife to lift the pancake carefully to look at the underside to check it is golden-brown before turning over
  • Cook the other side for approximately 30– 40 seconds and transfer to a serving plate

This recipe has been kindly supplied by DEENA SOLANKI.
BSc Hons with Integrated Masters (Ayurvedic Medicine)
British Wheel of Yoga (BWY) accredited Yoga Teacher

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Ingredients

  • 150g juwar flour
  • 50g rice flour
  • ½ teaspoon of rock salt
  • 1 teaspoon of roasted cumin powder
  • ¼ - ½ teaspoon of finely chopped green chilli or cayenne pepper (optional)
  • 1-2 handfuls of finely chopped methi leaves (optional)
  • ¾ pints of warm water
  • Oil or ghee (for cooking only)

Top Tip

Juwar flour is a millet grain, which is rich in fibre, iron and protein and its gluten free! In general millet is considered sweet, heating, dry and light, which makes it satisfying and nourishing, perfect for pacifying Kapha dosha. When taken in excess, as it is light, heating and dry, it may aggravate Vata or Pitta dosha.

Rice flour is sweet in taste. Its qualities are light, soft, smooth and nourishing. Rice is generally good for balancing Vata and Pitta dosha and in excess can increase Kapha dosha.

Ayur~ meaning Life. ~Veda meaning Science or Knowledge.