Glowing Daal
A golden, grounding ritual for body and mind
There is a quiet kind of nourishment that reveals itself only with time. You don’t eat this daal to be impressed. You eat it to return—to your body, to your breath, to the part of you that knows how to feel well.
This Glowing Daal is less of a recipe and more of a ritual. A slow, golden bowl of sweet root vegetables, red lentils, and Ayurvedic spices chosen not just for flavour, but for function. It draws on principles of conscious Vedic living: food as medicine, cooking as ceremony, digestion as a sacred fire to tend gently.
The Ritual of Preparation
Before beginning, pause. If you haven’t had the chance to soak the lentils overnight, simply rinse them with intention three times, until the water runs clear. This small act removes ama (toxins) not just from the food, but also from the mind. Peel the vegetables slowly. Let the spices awaken in ghee like incense on a temple altar.
If you chant, this is a good time. If you pray, offer thanks. If not, silence will do.
Ayurveda teaches us that what matters is not just what we eat, but how - the prana (energy) we bring into the kitchen is folded into every bite.
Why It Heals
Turmeric and black pepper work in synergy to reduce inflammation and support cellular repair.
Ginger, cumin, and coriander stoke agni—the digestive fire—without aggravating it.
Sweet potato and carrot, being sattvic and grounding, support stability and nourishment, especially during Vata or transitional seasons.
Ghee acts as an anupan, or carrier, gently transporting nutrients deeper into the tissues.
Star anise adds not just depth, but calm—a subtle balm for an overextended nervous system.
This is a daal that doesn’t shout. It listens.
Ingredients
2 tbsp ghee
1 medium onion, finely chopped
1 clove garlic, minced
1 tbsp fresh ginger, grated
1 tbsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 whole star anise
1/2 tsp black pepper
1 medium sweet potato, peeled and diced
1 medium carrot, peeled and diced
1 cup red lentils (soaked for 30 minutes, ideally)
4 cups water
1/2 tsp sea salt, or to taste
Juice of 1 lime
Fresh coriander, for finishing
Method
In a pressure cooker, melt the ghee gently over medium heat. Let it warm slowly. Add the onion and cook until translucent, then stir in garlic and ginger. Take your time here. Let the aromatics soften fully.
Add turmeric, cumin, coriander, black pepper, and the star anise. Stir gently until the spices release their oils and scent—about a minute.
Add the diced sweet potato, carrot, and soaked lentils. Stir to coat in the ghee and spices. Pour in the water, add salt, and secure the lid.
I use a Lagostina pressure cooker, gifted to me by my husband almost decade ago. At the time, I was disappointed - it wasn’t the silk dress or jewellery I had hoped for. But he knew me better than I knew myself. This pressure cooker - solid, silent, dependable - has fed us for years. We’ve now been married for almost four years, and the pot, like our partnership, is still going strong.
Cook on medium pressure for 10minutes. Let the pressure release naturally.
Once open, stir in fresh lime juice to awaken the flavours and support gentle detoxification. Adjust salt if needed. Serve warm, with fresh coriander scattered on top.
Ayurvedic Serving Rituals
Eat slowly, without distraction. Let your senses participate fully.
Avoid cold drinks with your meal; sip warm water or fennel tea instead.
Sit on the floor, cross-legged if you’re able—it brings the body into a grounded state.
Give thanks to the ingredients, to the land, to your own hands.
This daal is not fancy. It’s not styled. It’s not chasing anything. It simply is. And that’s the kind of food the body remembers. The kind that doesn’t just digest well, but settles somewhere deeper.
You can eat this after a flight. After a long day. After a season of not listening to yourself. This is the food you come home to.
Let it be enough.