Serves 4 – 6
1 ½ cups channa dal, soaked overnight
4 tbsp Ancient Organics Ghee
4 garlic cloves, sliced
1 medium onion, diced
3 carrots, diced
3 celery stalks, diced
10 cups water
1 tbsp Ancient Organics Turmeric Ginger Spiced Ghee
1 tsp whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon black mustard seeds
½ teaspoon fenugreek seeds
fresh cilantro, chopped
In large pot, combine lentils and enough water to cover by 2 inches.
Bring to a boil and simmer for 10 minutes.
Cover the pot and remove from the flame for 30 minutes.
Drain lentils and set aside.
In a large pot warm the 4 tablespoons of ghee and add the garlic, onion, celery and carrot.
Stir over medium heat until the vegetables are well coated and become translucent; about 10 minutes.
Add the lentils to the pot, stir to combine and continue to cook over medium heat for 5 more minutes.
Add the 10 cups of water and bring to a boil over medium high heat.
Reduce the flame to medium low and simmer covered for 2 hours.
Grind the black peppercorns, cumin and coriander in a mortar and pestle.
In a small frying pan warm the tablespoon of spiced ghee.
Add the contents of the mortar, along with the mustard seeds and fenugreek to the warm ghee and toast over medium heat for 2 minutes.
Stir into the pot of lentils and simmer for 15 minutes.
Before serving, add the juice of the 2 lemons, chopped fresh cilantro and salt to taste.
As a PhD candidate in Biophysics and an Ayurvedic clinician, I know ghee. I eat about 25-30 ounces of ghee per week and every deeply restorative nectarous spoonful is Ancient Organics Ghee! —