Shastra dal june 5, 2013

Classical Definition of Daal

Daal, or sami dhanya is the generic name for lentils. Daal is usually split, and not whole. Daal carries a nurturing and nourishing rather than detoxing energy. The verse states that all daal should be cooked in water with salt, ginger, and asafetida (un-­‐adulaterated asafetida is no longer available so it’s best to avoid). Vaidya Mishra recommends adding turmeric to compensate for the lack of asafetida.

Cooking all these ingredients together, as recommended by the verse, results in a preparation called “soup” – in the original Sanskrit! What are the properties of this type of soup? The verse says it is: “vishtambhi” or heavy to digest, plus: drying, and cooling. All these properties are vata aggravating. This is why, after cooking the daal, it is always recommended that it be seasoned with ghee, cumin seed, (and Thai chilies – optional). This will make your soup easy to digest, unctuous and warm.

Classical properties of Mung Daal:

These are the properties characterizing green mung dahl according to this verse, it is: Rukshko -­ drying Laghu -­ light, easy to digest.

Vishtambhi – physical and vibrational channel-­clogging.

Grahi -­ enhances absorption.

In addition, it pacifying pitta and kapha; it has a cooling after-­effect. It is tasty, and very little vata aggravating. It is good for the eyes. It is great to consume when experiencing fever. There are many different kinds of mung dal, but the green colored mung dal is the best. (Sushruta Samhita).

The Charak samhita also recommends the split green colored mung dal, preferably husk free.

SVA recipe for balanced tasty daal: Recommended daal: mung, or kulthi, or masoor (red lentil) 2 Tblsp -­‐ split Mung dal 16 oz. -­‐ Water 1/8 tsp. -­‐ Soma salt ½ tsp. -­‐ shredded ginger ¼ tsp – turmeric

Other ingredients: ½ cumin seeds Mum’s Ghee Green Thai Chili

Boil all the ingredients in a covered pot for twenty minutes.

Toast ½ tsp. of cumin in 1 tsp of ghee, with one Thai chilie (optional).

Saute, cover, and let rest for 5-­‐8 minutes before serving.

Same steps for masoor dal, but you can add few small pieces of cinnamon bark, and raisins, to vary the taste.

Chaana daal or chickpea is not recommended to be consumed on a regular basis by SVA.

Classical definition of Channa dal:

It (chickpea) is tasty for the taste buds, but it is cooling and drying. It pacifies pitta and kapha, but being a combination of light, astringent, and channel-­‐clogging, it becomes highly vata aggravating. So if anyone has low agni, or experiences vismagni (sometimes low and sometimes high agni or digestive fire), or if an individual is going through high pitta and low agni, then it is best to avoid chana dal altogether. Chana daal is for those gifted with a “perfect” agni or metabolic fire, unhindered by mental or emotional stress, poor routine or diet!

Classical definition of Masoor dal:

Masoor daal is considered to be one of the most auspicious daals or lentils, and is generally prepared to celebrate auspicious occasions. It is sweet to taste (rasa). Its post-­‐digestive taste or effect (“vipak”) enhances absorption. It is cooling and light. It pacifies kapha and pitta, and evacuates ama from the blood. It may aggravate vata. It is also recommended to use when experiencing fever.

Classical definition of Krishara:

Kishara is a mixture of rice and daal cooked with salt, ginger, and asafetida (in SVA we recommend to use turmeric instead). It is cooked in water and sautéed with cumin seeds and ghee. Chilies optional. When cooked this way, krishara (khichdi) enhances shukra dhatu and supports stamina and immunity. It is, however, moderately heavy. Too much consumption can increase kapha and pitta. Krishara will digest slowly, but it nevertheless supports bowel movement and the flow of urination.

Krishara recipe: 2 tbl sp. – split mung or masoor dal 8 tbl sp. -­‐ rice ¼ tsp -­‐ Soma Salt ½ tsp -­‐ turmeric.

1 tsp -­‐ shredded ginger.

32 oz. -­‐ water Cook together for twenty minutes covered, and saute with 1 tsp of ghee, and ½ tsp of cumin seeds. May also add 1 green Thai chilie and 4 curry leaves