Ayurvedic Vegetables with Dal

Name: Ayurvedic Vegetables with Dal (Pitlai)
Cuisine: Indian
Ingredients: 3 tablespoons ghee (clarified butter); 3 tablespoons ghee (clarified butter); 1 tablespoon Madras curry powder; 3-4 medium carrots, scraped and diced; 3-4 smallish zucchini, wiped and thinly sliced; 1 handful green beans, cut into short lengths; 4 tablespoons shelled peas; 1 teaspoon salt; 3 tablespoons sesame or other seed oil; 3 tablespoons sesame or other seed oil; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1 small cauliflower, broken into florets; 1 eggplant, diced; 6 medium-size tomatoes, skinned and diced; 2 cups / 450 g red lentils, cooked to a puree

Pitlai

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Sacred Food

By Elisabeth Luard

Published 2001

About

This aromatic curry combines all the qualities necessary for an Ayurvedic meal: stimulating, tranquilizing, and fortifying. The Ayurvedic diet should balance the six tastes: sweet, salty, sour, bitter, pungent, astringent; and six qualities: hot, cold, dry, oily, heavy, and light.

Ingredients

3 tablespoons ghee (clarified butter)
1 tablespoon Madras curry powder
3-4

Asia
India
Side dish
Vegetarian
Gluten-free

Method

Melt the ghee, or butter, in a roomy saucepan and add the curry powder. Stir briefly, and then add the diced carrots and zucchini. Turn the heat to low and toss with the butter for a few minutes. Add the green beans and peas, salt, and just enough water to submerge the vegetables. Cover and leave to simmer while you prepare the remaining ingredients.
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