Chopra Center Dhal

The Chopra Center Dhal is a coveted recipe and very hard to track down these days. But guess what? Here it is! It is the best dhal on the planet. They use to serve it at the Chopra Center back when Deepak Chopra was in La Jolla and Corrine worked at the Center. Dhal is nutritious and delicious and nurturing and easy to digest.

Kitchari/Dhal with Vegetables and Rice

Yield: 8-10 servings
Mung beans are high in natural vegetable protein, rich in important minerals, and very easy to digest. This recipe is very good for anyone who is recovering from an illness; someone who is fatigued; and for people with digestive problems. It is also good for general cleansing-detox at the change of seasons.

Chopra Center Dhal YELLOW LENTILS
2 cups or 1 pound, dry legumes, rinsed and sorted.
Legume choices include: green lentils, brown lentils, French lentils, red lentils, yellow and green split peas, mung bean or split mung beans.

Use enough vegetable stock or water to cover lentils, plus 3 inches. Bring legumes to a boil until the foam rises. Remove foam from top and discard. To help reduce gas, add the following to the beans as they cook:
1 teaspoon – Cumin
½ teaspoon – Turmeric
Kombu – 1 three inch piece (Kombu is a seaweed product)

Curry Paste (masala)
In a sauté pan heat ghee and add in the follow order: Adding broth if needed.
1 tablespoon – Ghee
1 teaspoon – Brown or yellow mustard seeds
Let the mustard seeds pop briefly, then add:
½ teaspoon – Fenugreek seeds
10 each Cardamom pods, crushed, remove shells
or, 1 teaspoon ground cardamon
½ teaspoon – Red chili flakes
2 sticks – Cinnamon sticks or 1 teaspoon ground cinnamon
1 cup – Leeks or onions, chopped
2 inches – Fresh ginger, finely chopped or 1 teaspoon ground
½ cup – Golden raisins, chopped
2 cups – Vegetable stock or water

Add vegetable stock if the mixture gets dry. Sauté for 5 minutes, then add in order:
1 teaspoon – Ground cumin
½ teaspoon – Turmeric
1 teaspoon – Coriander
Add more broth if necessary, then add:
2 tablespoon – Tomato paste
1 teaspoon – Salt or Braggs liquid amino acids or soy sauce

Simmer for 2 to 3 minutes. Combine with the cooked legumes and simmer together for several minutes. Stir until well heated. Add to finished soup the following:
½ cup – cilantro chopped
1 cup – low-fat coconut milk (optional)
2 tablespoons – fresh lemon juice

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