Beetroot, Carrot and Spinach Dahl

I love all the gorgeous colours in this dahl… the beetroot and carrot create the perfect synastry. Dahl is the cornerstone of any Ayurvedic diet or cleanse, and you can make it anytime to help you get back on track with your health.

Red lentils are full of fibre, making you feel full and satisfied, so stave off the cravings. They also provide roughage to bulk up your stools and help scrape the GI track, which is important at this time of year. The spices stimulate ‘Agni’ (digestive fire), which is vital for optimal digestion.

Carrot’s cool and bitter gunas help purify the blood and provide vitamin A, which nourishes the liver and is pacifying for pitta dosha.

Beetroot’s earthy, sweet and astringent gunas help detoxify the bowels and ground the body.

Spinach is anti-inflammatory, anti-microbial and acts as a powerful tonic for the bones and joints.

How to make it;

• 2 inch chunk of grated ginger

• 2 shallots

• 2 carrots

• 1 large beetroot cut into small cubes

• 1 packet of baby spinach

• 1 can coconut milk

• Half a cup of red lentils

• 1 tsp cumin seeds

• 1 tsp ground coriander seeds

• 1 tsp fennel seeds

• 1 tsp black mustard seeds

• 1/4 tsp asofatida

• 1 tsp tamarind paste

Fry the shallots in ghee or coconut oil until soft, then add the mustard seeds, cumin seeds, and fennel seeds.

When the mustard seeds begin to pop, add the ginger and the rest of the spices and tamarind paste and fry for a few minutes more.

Add the carrots, beetroot and lentils and 1 cup of water.

Add coconut milk.

Cook with a lid on until the veggies are tender.

Before serving, stir in the spinach leaves and add salt and pepper to taste.

By understanding yourself through the lens of Ayurveda, you gain the tools to work with your body’s natural intelligence, rather than against it. If you feel called to explore this path, I am here to guide and support you on your journey back to wholeness.