Tridosha Split Mung Dal

at Ayurveda's core are the three doshas or body types – Vita, Pitta and Kapha.  knowing your dosha and how to feed your body chemistry is the basis of food as medicine.  Each food can be aggravating, calming or neutral where each dosha is concerned.  some foods like this Dal, are known as tridoshic, and are so well balanced, and is ideal for all body types. 

ingredients for 4-6 servings - it varies if its for a main course or side / starter

1 cup yellow split mung dal
8 cups water
2 tablespoons sesame oil

(spices adjust to taste)
1- 1-1/2 tablespoon cumin seeds
1 finger joint of minced fresh ginger root,  or powder to taste
1- 2 teaspoons curry powder that contains Tumeric to taste
1/4 red chilli powder or to taste
1 - 1-1/2 tablespoon amchoor (mango powder)

2 cups pumpkin diced
1 cup carrots, grated or julienned
1- 4 small hot green pepper(s), chopped fine
1 teaspoon Himalayan pink salt or sea salt
1 teaspoon black pepper

1heaping tablespoon unsweetened dessicated coconut
cilantro (and fresh methi if available) coarsely chopped

PREP:
Grab - your trusty pressure cooker!  yah!
Rinse -  the dal very well and pick out any stones.  no presoaking needed if you use a pressure cooker.  if you are using a normal pot, you may want to soak 4 hours to reduce cooking time/ gas or electric use.
Wash - and chop all the vegetables and prep the spices - we will add them rather quickly
Heat - 1 tablespoon oil in the pressure cooker.
Add - the spices in order given above and saute while the cumin sputters for seconds over low heat
Add -  the split mung and saute for 2 minutes.
Add -  the chopped vegetables and stir another minute or two.
Add - the water, salt and pepper
Bring to a Boil - on high heat
Seal the pressure cooker and reduce heat to medium-low.
Listen - for 3 whistles
Wait - for the pressure to release the lid
Add - coconut and give a slight stir,  more can be added for garnish

Garnish - with the leaves and more coconut if desired  - YUM!