Recipe and Reflections from Erika

Food & Wellness Director
newsletter 3

I want to share a recipe with you that that brought me joy while cooking and that brought nourishment and pleasure to my family. Also, this recipe is great as a leftover heated up or cold on a rice cake with avocado on top.

I love eating, making and studying Indian cuisine. I love the use of spices and the versatility of the recipes, that I often use as guides, to create yummy Indian food with the crops from our farm. Good reference cookbooks are Ayurvedic Cooking for Self-healing by Vasant Lad and The Ayurvedic Cookbook by Amadea Morningstar.

Red Lentil Dahl with Coconut Curry


  • Cumin seed- 1 tbsp
  • Mustard seed- 1 tbsp
  • Turmeric, diced - 1 finger (or substitute powder)
  • Garlic- 2 cloves
  • Red lentils- 2 cups, soaked 10-30min prior while prepping
  • Coconut milk- 5-6 cups
  • Beets diced- 2-4 medium to small
  • Boullion herb (rare and ask for at our HIP Booth)- 2-3 leaves
  • Salt- to taste, only add at the end of cook time
  • Ghee or oil- (sunflower, coconut)- 1 tbsp


1. Add oil to hot pan and add in cumin & mustard
2. Add turmeric and garlic after you smell cumin- cook for 1-2 min.
3. Add drained lentils- cook for 3-5 minutes stirring occasionally
4. add coconut milk ( I used meat from 1 mature nut, blended with warm water and strained with nut milk bag)
5. add beets and bullion herb - Cook for 20-30 minutes and then add salt to taste

Serve with homemade chapattis (how I served to my family and the kids loved the fresh warm flat bread with butter melted on top right before serving) or rice, steamed breadfruit, taro, or mashed plantains (green).