Purity Puy Lentil Gram Masala Bowl
Amrita Ma Devi
Purity Puy Lentil Gram Masala Bowl
Spiritual wisdom has always suggested that the best food for your mood is fresh carrying life-force (pranic )food. Seasonal ingredients carry the most pranic & nutritional value for your immunity as you move through any season. As the Ayurvedic proverb goes “…when diet is wrong, medicine is of no use. When the diet is correct, medicine is of no need.” The body has an intelligence of its own which is cultured when we eat the foods which are correct for the season and for your own constitutional bio elemental type. If you are curious to know more about your type take my dosha quiz or let’s connect for a free discovery session and Ayurvedic health coaching.
COURSE
Side Dish
SERVINGS
4 People
INGREDIENTS
INGREDIENTS
- 12 slices Butternut squash 5mm thick
- 1-2 tbsp coconut oil
- 1 cup shiitake mushroom
- 1 tsp cumin powder
- 2 tbsp ghee
- 1 cup Puy lentils with 3 cups boiling water
- 2 tsp gram masala powder
- 2 cups baby spinach
Rasa Sauce
- 1 lime juiced
- 1/2 cup chopped cilantro
- 1 tbsp fresh rosemary or 1 tsp dried rosemary
- 1 tbsp almond butter Vata/Pitta(Kapha’s omit)
- 1/4 cup olive oil
- Himalayan salt salt
INSTRUCTIONS
INSTRUCTIONS
1. Place the sliced squash on an oven tray and drizzle some melted coconut oil and springs of rosemary and a 1 tsp gram masala powder. Place the oven for roasting at 170 degrees for 20 minutes or until golden and caramel.
2. Boil the puy lentils in salted water for 30 minutes and cook until soft. You can never overcook puy lentils they always keep their form.
3. In a frying pan melt some ghee and fry up the shiitake mushrooms with a sprinkle of salt and cumin powder for 10 minutes.
4. Make the rasa sauce by mixing all ingredients together in a bowl.
5. Drain the lentils and stir in the rasa sauce with the spinach and leave to naturally wilt.
6. In a bowl arrange the lentils with the shiitake and the pumpkin slices and enjoy with a coconut mint yogurt raita and naan bread.
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