Medicinal note: Red lentils are a good source of iron, a good blood builder and liver cleanser.
Vata - Soaking the red lentils are a must to release extra air, plus adding hing will make this recipe Vata pacifying.
Pitta - Pitta pacifying. The molasses is absolutely healing and satisfying for pitta dosha, avoid spicy peppers
Kapha - Kapha pacifying if made with less ghee and more black pepper.
1 cup red lentils
5 cups water
2 tsp. ghee
1 tsp. cumin seeds
1 tsp. black mustard seeds
1 pinch hing
2 large cloves garlic, chopped
5 curry leaves, fresh or dried
1 small handful cilantro leaves, chopped
1/2 tsp. turmeric
1 tsp. masala powder
1/2 tsp. Himalayan pink salt
1/2 tbs. Organic Molasses
For Vata and Kapha for winter you can top with a few slices of fresh green pepper
Wash the beans twice and soak overnight in plenty of water. Drain. This will reassure that the extra Vata element is out of them.
Add the beans and 4 cups of the water to a soup pot and bring to a boil. Cook on medium heat, uncovered, for 30 minutes. Stir beans occasionally to prevent sticking.
Add 1 more cup of the water and continue to cook for another 15-20 minutes or until beans are tender. Set aside.
Heat the oil in a small pan until medium hot, then add the mustard seeds, cumin seeds, turmeric and hing. In a moment, when the seeds pop, stir in the garlic and brown lightly. Add the curry leaves, cilantro and masala powder. Mix well.
Stir this spice mixture into the soup, then add the salt. Add some or all of the last cup of water, depending on the how thick you want the soup. Bring to a boil for 2 minutes add the molasses and serve with rice and chapati or bread.