Pleasure for SVADHISTHANA.
Happy dinner to reactive your @desire.
RED LENTIL PURÉE
INGREDIENTS: (2 people)
1/2 tablespoons extravirgin olive oil
1/2 teaspoon mustard seeds
1 tablespoons fresh minced ginger
1/2 tablespoon turmeric
1 teaspoon ground coriander
1 small onion, diced
1 small carrot, diced
1 cup dry red lentils, rinsed well
1 teaspoon salt
2 cups water or vegetable stock
Pinch asafetida (also known as hing)
1/4 tablespoon paprika (for decoration)
Pinch of sunflower seed
Heat the ghee in a soup pot. Add the mustard seeds; as soon as they start to pop, add the ginger and then the other spices. Sauté one minute. Add the onions and carrots and sauté until they are heated through. Add the salt and continue to sauté until the onions start to brown. Add the red lentils and stir to coat with spices. Add water or stock and bring to a boil. Reduce heat and simmer until lentils have broken up. Adjust seasonings to taste.
CARROT SWEET SALAD
1/4 cup dried cranberries
2 cups water
1 Tbsp salt + 1/2 tsp
1/3 cup sugar
1/3 cup white vinegar
1/3 cup sunflower, vegetable or extra light olive oil
Boil water and remove from heat. Off the heat, add 1 Tbsp salt, 1/3 cup sugar, 1/3 cup vinegar, 1/3 cup oil and stir to dissolve the sugar and salt.
Finely slice your cabbage (a mandolin makes this job way easier!) Grate your carrots. In a large bowl, toss your veggies with your 1/3 cup cranberries to combine.
Transfer your prepared veggies to a glass jar and pour in your prepared marinade. Leave on the fridge for 4 hours before eating.
10 leaves of cilantro
1/4 teaspoon of paprika
1/4 teaspoon of salt
Cut the mango in little cubes. add the juice of 1 little lime, the salt, the paprika and the leaves of cilantro.
Mix well and put on the fridge for 30 minutes before eating.
Recipe by YALAkitchen