According to Ayurveda, India's classic medical science, foods are grouped into three categories – sattvic, rajasic and tamasic.One can find more information here. Sattvic food is that which is in the mode of goodness ie. clean, pure and wholesome. Sattvic foods include fresh fruits and vegetables, legumes, lentils, whole grains beans,unrefined flour, dry fruits, coconuts, cow’s milk, butter, ghee, cream, cheese, yogurt etc., but no onion and no garlic.
For me personally, I fast on Tuesdays and its one meal in the evening. So whatever I cook on Tuesday evenings for prasad/naivedya has to be sattvic food. I prepared this curry which is a regular in my cooking and back home too this is a regular one. It is simple yet amazingly delicious in taste with the use of coconut, cumin and ghee off course. Vegans can use oil instead of ghee.
1/2 cup toor dal (split pigeon peas)
1/8 tsp turmeric
1 green chili (optional)
salt to taste
1/4 cup fresh coconut, grated
1/2 tsp cumin seeds
1/4 cup coriander leaves /cilantro
1 tbsp oil or ghee
1/2 tsp cumin seeds
1. Cook the toor dal with enough water including chili and turmeric, preferablly use a pressure cooker
2. Grind the coconut, cilantro and 1/2 tsp of cumin seeds to a fine paste or coarse if preferred and keep aside.
3. Once the lentils are cooked, prepare for tempering
4. Heat oil/ghee in another vessel and add cumin seeds. Transfer the cooked dal to this vessel, add the ground coconut paste. Add salt and bring to boil.
5. Serve with rice.
Preparation Time: 25-30 mins
Note: use a pressure cooker to reduce the cooking time significantly
This recipe requires turmeric and is is my entry to Think Spice-Think Turmeric guest hosted by Sudeshna of Cook like a Bong, event by Sunita, use of pigeon peas and will go to MLLA 17 hosted by Sri and started by Susan of The well seasoned cook. This is also famous dal of Malvani Konkan and Goan(Sattvik & Shivrak food) cuisines and will go to WYF Speciality Food by EC