Lunch: Seasoned Dhal (Masala Dhal)

Recipe by Maya Kaimal Often the dhal served at a Sadhya is very plain, but I happen to like interesting dhals, like this recipe. Here I use small orange lentils (called "red" in stores) because they cook down into a creamy texture. I enrich it with cocon

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Seasoned Dhal (Masala Dhal)

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 cup masoor dal (small orange, a.k.a. "red," lentils)
3 cups water
1/4 teaspoon ground turmeric
2 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1/2 teaspoon cumin seeds
1/8 teaspoon hot red pepper flakes
1/2 cup well-stirred canned unsweetened coconut milk
1/4 cup chopped cilantro
2 teaspoons fresh lemon juice
1 teaspoon salt

Instructions

Bring lentils and 3 cups water to a boil with turmeric in a 2-quart heavy saucepan, then gently simmer, partially covered, stirring occasionally, until falling apart, about 20 minutes.
When lentils are cooked, heat oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds, cumin seeds, and red pepper flakes until mustard seeds begin to pop and/or turn gray and cumin seeds brown, about 1 minute. Stir spice mixture into lentils with coconut milk, cilantro, lemon juice, and salt and bring to a simmer.

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