Ginger Masoor Dal, an Ayurvedic Cleansing Kitchari
50 minutes total
Nourished by Nature
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We’ve worked with Jenny at Contigo Kitchen again this month to bring you a bright, herb-filled, spring cleansing dish – Cilantro Crusted Cod. Packed full of flavor and powerful herbs and spices, this spring recipe can also be used with chicken or shellfish.
Our bodies are truly connected to nature and are affected by the change of seasons. During the Spring, warming and cleansing spices are ideal to assist in balancing the cool and heavy qualities of the season. We naturally crave lighter and purifying foods during this time of year. Spices like ginger and cumin spark the digestive fire and help to release the excess accumulation of toxins that can cause congestion and lethargy.
Fish is a great way to enjoy omega-3 rich protein while still enjoying something on the lighter side. Consuming fish during the Kapha season (spring and early summer months) helps to improve strength and immunity as it’s full of vitamins and minerals that support your systems. Just a quick note that fish and milk or milk products are typically incompatible as they both have a sweet taste and can interfere with our circulatory system.
Nature’s ancient cooling and soothing herb that enhances flavors
Cilantro is best known as an Ayurvedic herb that helps to cool excessive heat in our bodies. Typically used as a cooling garnish to take the edge off spicy dishes, Cilantro is the aromatic bright green leaves of the Coriander plant and is extremely beneficial to our entire body, especially during the spring and summer months. Cilantro is a natural booster to our digestion acting to prevent gas, burning ama (toxins), softening stool, and helps to clear inflammation from the urinary tract. Cilantro is packed with vitamins A, K, and C as well as copper, iron, and calcium. For more information about the benefits and uses of cilantro and coriander, this article from LifeSpa is helpful.
For this recipe, Jenny used the tender leaves and stems to create a paste that crusted the fish. By heating the cleansing spices and cilantro leaves in ghee before crusting the fish, the full health benefits and flavor profiles are unlocked. Not only will the essential oils of the herbs and spices be released, but they will be infused into the ghee for an enhanced flavor experience.
Our Ayurvedic cleansing spice blend is ideal for mixing directly with ghee when cooking to aid in sluggish digestion. The gentle heating and cleansing properties are great for the spring season when our bodies are trying to rid themselves of the heaviness of winter.
Farmtrue’s Cleansing spice blend includes…
Brown Mustard Seeds – Hot, pungent, heating, and can help alleviate stomach discomfort
Turmeric – An anti-inflammatory spice that promotes digestion, healthy brain and nervous systems
Cumin – Pungent tasting herb that promotes blood flow to your organs and helps stimulate comfortable digestion
Fenugreek – Sweet and nourishing, this spice creates a grounding effect in your digestive tract
Coriander – Cools excessive heat in our bodies
Ginger – Enhances digestion, whets the appetite, and helps the transportation of minerals and vitamins to all systems of the body
Cilantro – Helps prevent gas by burning ama while also bringing a bright, cool flavor to the mix
Red Pepper – Used to help cleanse with its antioxidant properties
For more information about general Ayurvedic Spring Cleansing, visit our Spring Cleansing FAQs.
This recipe was created in partnership with our friend Jenny at Contigo Kitchen.
This recipe, inspired by Falastin from Sami Tamimi and Tara Wigley, is made super simple, seasonally appropriate, and even more delicious with the addition of Farmtrue’s organic grass-fed Traditional Ghee and Cleansing Spice Blend. We’ve added a bit of ginger and fresh garlic to support Spring cleansing alongside oodles of cilantro. Baking the fish on a lined half sheet pan makes clean up a breeze and eliminates the need for the flipping and un-sticking involved in searing or pan-frying. Make sure to get the cilantro as finely minced as possible so it becomes a smooshable paste when wilted into the ghee and spices. Use the leaves and tender stems, discarding only what feels tough and fibrous.