Cold-Cure Dal

Cold Cure Dal

A gluten-free, vegetarian recipe

Serves 4-6

1 cup red lentils

4-6 cups water

One bottle gourd (louki) peeled and  cubed (you can also use overgrown zucchini as we did in the photo)

1" piece peeled and grated fresh ginger

1 tsp turmeric

2 tbsp ghee

2 royal black cardamoms, lightly crushed open

1" piece cinnamon stick

2 bay leaves

1 tsp garam masala

1-2 tsp cumin seeds

Half teaspoon fenugreek seeds

1 pinch hing

1 tsp jaggery or muscovado sugar

1-2 whole dried red chillies

1 handful chopped cilantro

2 medium tomatoes, chopped

6 curry leaves

This is a recipe for a chilly day, when you feel shivery, spaced out, as if you might be getting a chill or a head cold.

Wash the lentils carefully. In a large pan, boil together the lentils, tomatoes, ginger root, turmeric, half the ghee, cardamom, cinnamon stick and bay leaves. When the lentils begin to break up, add the louki. Alternatively, for a quick recipe, pressure-cook the dal with the above ingredients and meanwhile, steam the louki.

In a wok or frying pan, heat the rest of the ghee. Turn the burner to warm and add the cumin seeds, then the fenugreek seeds.  When they have browned, add the sweetener and chillies, and then the hing and curry leaves. Immediately add to the cooked lentil-louki mix. It will sizzle as you add it. Cook for ten minutes more to let the flavours mingle. At the last minute, drop in the cilantro and add salt to taste.  Serve over basmati rice.

Louki is a smooth green gourd that is demulcent and rejuvenative. Its astringent and slightly bitter taste benefits pitta and kapha. The spices in this recipe have been specifically chosen to

Kindle agni, burn toxins, promote sweating, strengthen the lungs and sinuses and drive out cold and damp. Enjoy!