Microsoft Word - H.E.M.P Healthy Eating Made Possible - Paul Benhaim - Completed.docx

by  

  Paul  

  Benhaim

Gujarati

 Daal

 NS

300g split mung daal (yellow lentils)

2 Itr water

1 tbsp ghee

1/2 tbsp mustard seeds

1/2 tsp turmeric

1/8 tsp asafoetida

1 tsp sea salt

1 1/2 tsp brown rice syrup or barley malt

1 1/2 tsp lemon juice or tamarind paste

1 tsp coriander powder

1/2 tsp cinnamon

1/4 tsp mild curry powder or Mataji's garam masala

1/4 green pepper

1 clove garlic

Soak mung for at least two hours or overnight, then drain. In a
heavy pan, heat ghee or oil and add mustard seeds. When they
pop, add turmeric, asafoetida, and then remaining ingredients. Mix
well, cover and cook for 1/2 hour (one hour if you use whole