• LinkedIn Social Icon
  • Instagram Social Icon
  • Tumblr Social Icon
  • YouTube Social  Icon
  • Twitter Social Icon
  • Facebook Social Icon

DISCLAIMER: The statements on this website have not been evaluated by the Food and Drug Administration. The products found within are not intended to diagnose, treat, cure diseases.  The videos, meditations, and products should be used only as complements to the treatments that you already have. If you have a physical or medical condition, you should seek the advice and talk to your Dr.

Infinite Possibilities World LLC; Albuquerque, NM, United States

© Infinite Possibilities.Word 2020.    All rights reserved.  Conditions of Sevices  

INGREDIENTS:

  • 1 cup red lentils, rinsed

  • 1 tablespoon Ghee.

  • 1/2 teaspoon cumin seeds

  • 1 (2-inch) cinnamon stick

  • 1 cup diced yellow onion

  • 1 green chili pepper, stemmed, seeded, and minced (serrano for spicy, jalapeno for more mild)

  • 4 garlic cloves, minced

  • 1 tablespoon finely minced ginger root

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon ground cardamom

  • 1/2 teaspoon paprika

  • 3/4 teaspoon mineral salt

  • 1 medium tomato, diced

  • Juice of one half a lemon

  • Chopped cilantro leaves for garnish

​Enjoy over basmati rice or plain by itself!  

 

DIRECTIONS:

  • Wash the lentils with running water 

  • Place the lentils in a medium saucepan with 3 cups of room temperature water. Turn the heat to medium and allow the lentils to cook for 20 minutes.

  • Meanwhile, heat the Ghee in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.

  • Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.

  • Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick.

  • Once the lentils are cooked and soft,  drain off any excess water.

  • Add and stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed.

  • Garnish with cilantro;

 

Serve with basmati rice.

 

This recipe is easy to digest, and easy on the agni.