Tina’s Dhal

by Bibi Lorenzetti

One of my favorite winter foods is dhal. Dhal is a type of legume, usually split yellow or orange lentil. There are many different ways of making dhal soup, which tends to be nourishing and balancing for all doshas, depending on preparation.

I learned the following recipe from my cooking teacher in India, who is known to Westerners as Tina. She works on a camping stove set on a big rock in her living room. We gather around as she talks us through each step of cooking traditional Indian food. When the meal is ready, we—Tina, her students, family, and dogs—go outside to sit and eat together on big floor pillows in the shade of colorful fabrics.

For a while, I was making Tina’s dhal for special order at the Shala. I would pack a cart full of jars and wheel it from my Greenpoint apartment to the Bedford L, all the way to the Shala fridge. It was fun, but a lot of work! For those of you who enjoyed it and ordered it weekly, follow these steps.

You will need:

  • A Dutch oven, otherwise known as a cast-iron pot
  • A wooden spoon
  • Measuring cups
  • Grater
  • Pan or small pot
  • Stainer
  • Bowl
  • Spoon

 

Ingredients:

  • 1 1/3 cups of yellow or orange dhal
  • 3 1/2 tbsp ghee
  • 1 tsp turmeric (I like to buy it fresh and grate, so I do 2 tsp turmeric; if you use powder then 1 tsp is enough)
  • 1 tsp coriander, ground
  • 1 tbsp fresh ginger, grated
  • 5 cups water
  • 1/2 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2 cloves
  • 1 tsp cardamom seeds
  • Pinch of asafoetida
  • 1 garlic cloves, mashed
  • 4 dried red chili peppers (broken up)
  • Salt
  • A few stems of cilantro (to be chopped and added at the end)

 

Instructions:

Soak the dhal in a bowl with cold water for an hour. Drain and wash under cold water until water runs clear.

Transfer the dhal to the pot together with water, and turmeric. Cover and bring to a boil. Once the water is boiling, remove the residue that rises to the top. Reduce heat. Add salt. Simmer for about 20 minutes, or until you see the dhal is getting mushy and soft, a paste-like consistency. Stir frequently throughout this process.

In a separate pan, melt ghee over medium heat. Add dried chilis, garlic, mustard and coriander seeds, grated turmeric and ginger. Stir seeds pop, then add the rest of powdered spices and fry for a few more minutes, stirring. Make sure the flame is low enough that seeds don’t burn and ghee does not dry up. You can always add a little more ghee if needed!

When dhal is ready (mushy, and water has been nearly completely absorbed), add the ghee and spice mixture to dhal and cook for a few minutes on low flame. Cover and let sit. Add cilantro as garnish upon serving.

P.S.

Balancing Doshas

Depending on your predominant dosha, you may want to add more or less of the following:

Grounding spices for vata: cardamom, fennel, nutmeg, asafoetida, cinnamon, cloves, coriander, cumin, black pepper, cayenne, mustard seeds, turmeric, ginger, garlic, chilis.

Cooling spices for pitta: cardamom, coriander, cilantro, fennel, cumin, turmeric, mint, parsley.

Warming spices for kapha: black pepper, cardamom, cayenne, cloves, garlic, ginger, mustard seeds, turmeric, asafoetida, cilantro, coriander, cumin, parsley, cinnamon.

why essential oils?

By Julie Peacock

Are you using essential oils for your health and wellness yet? It’s amazing how healing and beneficial essential oils can be for your body, mind, and spirit. They have the power to lift the spirits, conjure up powerful memories, boost your energy, calm your nervous system, assist in healing the body, clean your home, and so much more.

I’ve been using essential oils for years, but once I discovered the certified pure therapeutic oils (CPTG) that doTERRA makes, I have experienced their many benefits—in my practice, with my kids, and with my clients. Consider peppermint. Peppermint not only freshens the breath, but can be used to soothe digestion, cool the body, help with focus, and relieve various aches and pains.

The other day, right before my Mysore practice, I was experiencing a tension headache. Instead of popping a couple of Advil, I dabbed a drop of peppermint on each of my temples and at the base of my skull. My headache was gone within minutes. And that’s just one way to use peppermint—there are so many others!

Check out my November 5th workshop (12pm-2:30pm at The Shala Union Square), where we’ll practice getting grounded using yoga, nutrition, and essential oils. See more information here.

fort greene garden

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our fort greene garden has come a long way!

thank you to all the students and teachers who kept our garden watered and cared for this summer. it looks beautiful and well-loved!

pratyahara

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II.55 tataḥ parama vaśyatā indriyāṇāḿ

tataḥ: then, from that

parama: the highest

vaśyatā: subdued, controlled, governed

indriyāṇāḿ: of the senses

Pratyahara results in the absolute control of the sense organs.  (Source: Light on the Yoga Sutras of Patanjali, B.K.S. Iyengar)

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Pratyahara is the fifth limb of Patanjali’s eight-limbed path of practice. It is the process of withdrawing the senses (indriyas) from objects of distraction, desire, or aversion, both outside of and within the mind. This prepares us for equanimous concentration (dharana) and meditation (dhyana). Like tributaries moving toward a greater body of water, the busy, individual trajectories of the eyes, ears, nose, mouth, and skin are redirected for the purpose of reflection and insight. 

— Melanie Jane Parker