Lime & Ginger Dal

In a large pot, combine the rinsed mung dal and water. Bring it to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the dal is soft and cooked through. Add more water if needed to reach your desired consistency.

In a separate small pan, heat the ghee (or coconut oil) over medium heat. Once hot, add the cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter for 30 seconds.

Add the finely grated ginger, ground turmeric, and black pepper to the pan. Sauté for a few minutes until fragrant and golden.

Pour the spice mixture into the simmering dal. Add salt to taste and stir well. Allow it to cook for another 5 minutes for the flavours to meld together.

Once the dal is ready, remove it from the heat and stir in the lime zest for a burst of freshness.

Serve the dal in bowls, and top with freshly grated coconut, a drizzle of ghee, a spoonful of cottage cheese, and thinly sliced radishes for a crunchy, refreshing contrast.

Enjoy the nourishing warmth and grounding properties of this Ayurvedic comfort food.