Life is so busy these days and we tend to get caught up in the day to day hustle and bustle, which sometimes causes us to lose sight of what is truly important. That is, ensuring we nourish our mind, body and soul harmoniously and completely.
This has different meanings for each of of us, for some it means keeping our bodies physically in shape at the gym, training our mind with crossword or sudoku puzzles, doing regular yoga/meditation (to balance the mind and body), or enjoying nutritious meals to nourish our body.
Whilst some of us engage in one or all of these options, every little bit helps and by trying to ensure we get this balance right, it allows us to feel good and feel healthy, day in and day out.
Our vision at Light of the Lotus, is to ensure we create a place where people can come together to synergise their love of fitness, mind and body soul nourishing and general health and well-being.
We want you to be happy in your own skin, inside and out, so that you can allow your inner light/glow to radiate through.
You choose what works best for you (you don’t have to be able to do it all/have it all - you as you are right now, is perfect), in order to live your best, most nourished life.
Find below one of our favourite recipes for Dhal (a yellow split pea curry/soup, served with rice/roti) that has been passed down the generations and is utterly delicious! It gives you that soul nourishing feeling you get, when you indulge in something, that just makes you smile from within. Trust us, you definitely want to try it out! Perfect for all, please share and enjoy! 😊
xxx
J
Light of the Lotus
Traditional Dhal Curry Recipe (serves 6-8 people)
Ingredients
2 tbs oil/butter ghee (clarified butter)
2 cups yellow split peas
2 tsp salt
1/2 tsp turmeric powder
2 tsp mustard seeds
2 tsp cumin seeds
1 chopped onion
3 chopped green chillies
1 red chilli
1 diced tomato
3-4 finely sliced garlic cloves
1-1.5L cold water
2 stems of curry leaves
2-3 sprigs of fresh coriander leaves (to garnish)
2-3 green stems of chopped spring onion (optional)
1 tsp lemon juice
Method
1. Boil yellow split peas in a large pot with one litre of water and salt, on medium heat, for approximately one hour until yellow split peas are fine.
2. Add remaining water if consistency is too thick - you are after a thick stew type of consistency.
3. Lower the heat and add green chillies, tomato, garlic and turmeric powder.
4. Allow to simmer until garlic is translucent.
5. In a separate small pot/frying pan, heat oil on a low to medium heat.
6. Add mustards seeds, cumin seeds and red chilli. Fry for a few seconds until seeds start to pop.
7. Add curry leaves and onions and brown.
8. Remove from stove and when cool, add to cooked yellow split pea mixture and allow to simmer.
9. Add lemon juice to enhance flavour.
10. Sprinkle with coriander leaves and or chopped green stems of spring onion
Serve with cooked rice/roti, or as an accompaniment to any meat/chicken dish, or Biryani.
Variations to Traditional Dhal Curry Recipe - Braised/Curry Dhal Recipe
1. Cook yellow split peas, as per standard recipe, WITHOUT the addition of the tomato.
2. In a small pot/frying pan, heat oil on low to medium heat.
3. Add mustard seeds, cumin seeds and red chilli.
4. Add diced tomato and curry leaves.
5. Add green beans (cut into small even pieces) OR spinach leaves OR 1/4 small cabbage (shredded) OR cauliflower florets OR eggplant (cubed).
6. Add 1/4 teaspoon of turmeric powder to vegetable mix.
7. Add 1 teaspoon of curry powder to mix.
8. Add 1/2 teaspoon of salt to vegetable mix and braise - do not over cook.
9. Add to yellow split pea mixture and simmer for a few minutes.
10. Add 1 teaspoon of lemon juice to above mixture, stir and enjoy!
* Image credit: My Sri Lankan Recipes
