Name: Gary Gorrow’s Rasta dal
Yield: Serves 4
Ingredients: 2 cloves garlic, minced or a pinch of asafoetida; 1 onion, finely chopped; 1 tbsp ghee; pinch of chilli powder; 4 fresh tomatoes, skinned and deseeded, very finely chopped; 3 cm (1¼ in) piece of fresh ginger, chopped; juice of 1 lime or lemon; sea salt and freshly ground black pepper; 1 carrot, chopped; 500 ml (2 cups) water; 250 g (scant 1½ cups) red split lentils, rinced; 1 tbsp ground cumin; 1 tbsp wholegrain mustard; 1 tsp ground cinnamon; fresh coriander leaves and toasted cashews, to serve (optional); 1 x 400 ml tin of full-fat coconut milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

Back in 2010, I celebrated my 30th birthday by learning Vedic meditation on Bondi Beach with Gary Gorrow, who is now a good friend. Gary has been instrumental in dropping little seeds of knowledge all around me to grow. I wanted to include one of his recipes in this book (as with my other cookbooks). He shared this – one of his favourite dals, which originally came from a Rastafarian, hence the name. It captures the taste buds of all newbies to Ayurveda because it is absolutely delicious an