Due do the current health concerns over Covid there are currently no workshops scheduled. Subscribe to newsletter for future updates.

  • 200g lentils (split mung dhal or soaked whole mung beans)
  • 2 inches washed seaweed (kombu) optional
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tsp each of cumin, fennel and mustard seeds
  • 1 inch freshly chopped ginger
  • 1 onion, chopped and 1-2 cloves of garlic optional
  • 3 tbs ghee or coconut oil for frying
  • Pinch of salt and pepper
  • Handful of fresh coriander optional
  • Coconut milk optional

Wash the lentils well and simmer them in pan for 40 mins with some washed seaweed, cumin and turmeric powder. In a separate pan heat the ghee or oil and fry in high heat the cumin, coriander, fennel and mustard seeds until they turn brown and begin to pop. Add the ginger and asafoetida. (Onions and garlic can also be fried with the spices to make a more nourishing dish.) Pour this spiced oil into the lentil mixture. Add salt, pepper and fresh coriander. Desiccated coconut or coconut milk can be added if desired.