With the holiday season looming, you might be searching for yummy festive food to delight your guests. Creating delicious Ayurvedic twists on traditional classics is fun and a whole lot easier than you might think. Take this gravy for instance.

Brown lentils have a grounding, earthy flavor that adds depth and oomph to the entire meal. Try it with roasted sweet potatoes and cauliflower for some beautiful colors, tastes and textures. Pour this warm lentil gravy over the top, garnish with fresh herbs and enjoy!

SERVES: 2

PREPARATION TIME: 30 minutes

YOU’LL NEED:

1-2 tbsp ghee

¼ tsp mineral salt

⅓ tsp fresh ginger

½ tsp coriander powder

¼ tsp tsp fenugreek powder

⅛ tsp black pepper

¼ cup brown lentils

1 cup water

Squeeze of lime

HERE’S HOW:

Heat the ghee in a small pot over medium heat.

Add the salt and fresh ginger. Simmer until the aroma is present.

Add the coriander, fenugreek and black pepper; simmer until you can smell the spices.

Add the brown lentils and stir to coat them with ghee and the spices. Simmer for a few minutes to allow the ingredients to harmonize.

Add the water, stir and bring to a boil with the lid on; reduce to simmer and cover for 25 minutes on the stove top. Or, cook for 15 minutes in a pressure cooker, allowing the pressure cooker to release naturally.

Add the lime, stir and let it sit for 5 minutes after cooking.

Blend to a desired consistency with a blender or hand masher.

Serve warm over rice, cauliflower or other augmenting vegetables.

TIPS & SUBSTITUTIONS:

Use split mung beans or green lentils for a different taste and color.

Omit the turmeric and black pepper.

Garnish with a small amount of finely chopped fresh basil or fresh coriander.

Adjust the amount of water for a thicker or thinner consistency.

Originally Published on https://www.halepule.com/blog

Myra Lewin Hale Pule Ayurveda and Yoga

Ayurvedic Practitioner and Ayurveda Yoga Therapist, Myra Lewin is a professional member of the National Ayurvedic Medical Association and a master yogini. Myra has amassed more than 100,000 hours of Yoga teaching experience spanning 30+ years of practice.

In 1999 Myra Lewin founded Hale Pule Ayurveda and Yoga.

She is the author of several acclaimed books on Ayurvedic nourishment including, Freedom in Your Relationship with Food , Simple Ayurvedic Recipes, Dine with Myra, and Simple Ayurvedic Recipes II. Myra is also the host of two remarkable podcasts on holistic healing, “Everyday Ayurveda and Yoga at Hale Pule” and “Spark Your Intuition”.