Nourishing Masoor Daal: Quick to make and easy to digest
The cool Autumn weather this week has me reaching for one of my old favorite recipes! The first time I had this daal was about 10 years ago during a cooking workshop with Kester and Nadia from Mudita Insitute. It’s been a cold weather favorite ever since. I like to serve mine with a squeeze of lemon or lime and a good dollop of greek yoghurt.
Masoor Daal or red lentils are the fastest cooking of all lentils, do not need pre-soaking and are also light and easy to digest. This simple daal is very quick & easy to make and is absolutely delicious!
2 tsp ghee
1 tsp turmeric
5 curry leaves
1 garlic clove, finely chopped
1 tsp mustard seeds
1 tsp ground cumin or garam masala
1 tsp salt
1 tsp raw sugar or jaggery
1 cup red lentils
1 medium tomato, diced
A handful of fresh coriander, finely chopped
Rinse the lentils in the saucepan 3 – 4 times until the water runs clear. Add 3 – 4 cups boiling water and cook over low-medium heat for 15 mins or until the lentils have lost their form. In a separate pan, heat up the ghee and then add the mustard seeds and curry leaves. When the mustard seeds are popping, add the garlic and tomato and cook until the tomatoes disintegrate. Add the turmeric and cook for another 30 seconds then add the mixture to the lentil pan. Add the salt, sugar and ground cumin / garam masala to the daal and cook for another 5 mins until looking smooth and delicious. Add a handful of fresh coriander if you wish (a squeeze of lemon/lime and spoon of yogurt is nice too). Serve with rice or flat breads.
I just love soup, not only is it simple and nourishing, it has so many wonderful memories for me.
My Italian grandfather: Orlando Rosadoni, was the most skilled soup maker I have ever come across. “Grandpa soup” as we would call it may have been a simple clear broth with carrots and potatos, or a pasta fagioli thick with borlotti beans and chorizo sausage, whatever the soup of the day it always had an amazing flavor to the last spoonful. Nourishing not only as a result of its ingredients, but also because it was made with loving kindness.
Making soup reminds me that things don’t always have to be fancy or complicated (A point especially relevant in the Gunter household where our two gourmet chef sons are often cooking up something amazing).
Garlic and Spinach Soup with Poached Egg
4 cups chicken or veg broth
4 sage leaves
2 bay leaves
4 cloves garlic, sliced + 1 for rubbing on bread
Drop of white wine or apple cider vinegar
Olive oil for drizzling
2 slices thick crusty Italian bread, toasted and rubbed with garlic
Sautéed spinach, silverbeet or kale
Freshly ground black pepper and salt
Heat broth in a pot with sage and bay leaves. Once it comes to a boil, remove herbs.
Add sliced garlic along with salt to taste. Simmer for 10 mins.
Place garlic rubbed toast in base of 2 soup bowls and drizzle with olive oil
Crack egg into small cup. Add drop of vinegar to soup, then lightly tip egg into soup. Repeat with 2nd egg. Cook the eggs until whites cooked but yolk soft.
Place sautéed greens alongside toast in bowls. Sit eggs on top of toast then ladle soup over egg.
Top with freshly ground pepper and drizzle with olive oil.
Join us on Saturday 24th October from 12.30pm – 2.30pm at YOGA GARAGE
Kirsty Wirth from Kultured Wellness will be back at Yoga Garagewith a special hormone balancing master class.
Did you know that a lot of your hormones are made in your gut and that the food you eat affects how they operate in your body?
Learn how to make simple, delicious hormone-balancing foods that are also great for your gut. Find out how difficulty sleeping, weight gain, anxiety, irritability, depression or even lack of motivation can begin to be addressed by simply looking at what you’re putting into your body.
Kirsty is a gut microbiome expertwith a passion for functional fermented nutrition. As a busy mum, she developed the Kultured Wellness probiotic culture starters as a simple way to be able to make therapeutic fermented foods at home.
Come along to share in Kirsty’s wealth of knowledge, sample some delicious hormone-balancing foods and take home your own starter culture valued at $40.
Where: YOGA GARAGE, 1 Burnell Drive, Belair (Belair Community Centre)
When: Saturday 24th October, 12.30pm – 2.30pm
Cost: $50 (includes starter culture valued at $40)