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This lentil dish is meant to be a quick and easy one-pot dish that gives you a digestible protein source in the form of lentils, cooked together with vegetables.  

Being simple, soupy, and cooked with ghee and spices, this dish checks off a lot of boxes in the easy-to-digest category.  

The key to success with this dish is to choose a quick-cooking lentil that is hulled (skinless) so that it breaks down into mush.  

Choose from:  

• Yellow split lentils
• Yellow lentils
• Golden lentils
• Red lentils
• Moong dal
• Toor dal

If you use brown or green lentils, the lentils will hold their shape and it will not be as digestible.  

The reason is that brown and green lentils have a skin, and the fiber in the skin is harder to digest. 

Vegetable substitutions

There are 2 times in this recipe where you can add vegetables.  

The first opportunity is right at the beginning. This will work best for vegetables that take longer to cook, or vegetables you want to cook longer.  

The second opportunity is after the lentils are basically cooked. This works well for faster cooking vegetables, such as leafy greens.  

For this recipe, I suggest using summer squash and kale.

I have also really enjoyed napa cabbage (1 1/2 cups) and celery (1 cup) for the first step and broccoli rabe (2 cups) in the second step.

Spices

Use whatever Ayurvedic spice masala you have, or make a simple spice mix using the recipe below.

This spice recipe will give you extra to use for future dishes.  

You could also use any powdered spices you prefer for a total of 1 teaspoon.  

If you are missing any of the following spices, just add more of another one.

Cooling spice masala 

• 6 teaspoons coriander powder
• 6 teaspoons fennel powder
• 1 teaspoon turmeric
• 1 teaspoon cumin powder