I have been blessed to not only take Summer Quashie’s wonderful yoga classes….in a farm house overlooking a beautiful river…but have also savored her delicious cooking at our post-yoga practice pot luck dinners on the farm. It wasn’t until I read through this recipe that I discovered what some of her secret sauce is!
Perfect for the summertime heat, this delicious dhal will keep you cool, nourished and calm your pitta!
2 shallots, thinly sliced
4 cloves of garlic, chopped
1 cup of yellow split mung beans (rinsed and soaked for a few hours)
3 bay leaves
3 tbsp coconut oil
1 tbsp fenugreek
1 tbsp coriander seeds
1 tbsp cumin
1/2 tsp mustard seed
1 tbsp powered tumeric
Salt to taste
1/2 c. chopped cilantro
4-6 cups of water, depending on how thin you prefer
Rinse and soak the beans.
Dry toast the seeds in a cast iron skillet or frying pan until aromatic, then transfer to a mortal and pestal.
Squat on the floor and pound the seeds to the rhythm of your heart beat, while chanting mantra (Om Mani Peme Hung- to benefit all sentient beings). I know you don’t read that often in a recipe, but its what makes my food taste so good. I swear.
Heat the coconut oil and add the shallots until they are translucent, then add the garlic and ground spices (minus the tumeric).
Sauteé for a minute then add bay leaves, tumeric, 1/2 the cilantro, salt and mung beans.
Stir until all is coated, then cover with the water.
Bring to a boil and then turn down to simmer for about 25 minutes, until the mung beans break apart.
Salt to taste and add the remainder of the cilantro.
Summer Quashie is E-RYT 500hr yoga teacher, chef, artist and mom. She lives at Seven Arrows retreat and farm in Rumson, NJ where she hosts yoga retreats, leads teacher trainings for Yoga Sukhavati and cooks food with love for others.