• DE
  • EN
  • Blog
  • Shop
  • Book
Menu
  • de
  • en
  • Sonnhof Resort
    • Sonnhof Resort
    • Sonnhof Resort main page
    • Our history
    • AyurvedaCenter
    • Why Ayurveda
    • Location
    • The Resort
    • Awards
    • Gallery
  • European Ayurveda
    • European Ayurveda
    • European Ayurveda main page
    • Philosophy & trademark
    • Diagnosis & Treatment
    • Ayurvedic nutrition
    • Yoga, mind-detox & meditation
    • Constitutional types & Doshas
  • Ayurveda Programmes
    • Ayurveda Programmes
    • Ayurveda Programmes main page
    • Panchakarma programmes
    • Detox & weight loss
    • Relaxation & restoration
    • Ayurveda Plus
  • Packages & rooms
    • Packages & rooms
    • Packages & rooms main page
    • Rooms & rates
    • Last minute rooms
    • Ayurveda offers
    • Yoga weeks & Healing Retreats
    • 3 to 7-night Ayurveda offers
  • Treatments & offers
    • Treatments & offers
    • Treatments & offers main page
    • Pulse diagnosis
    • Massages & treatments
    • Beauty treatments
    • Coaching & yoga sessions
    • Ayurveda day spa
  • Service
    • Service
    • Service main page
    • Information to COVID-19
    • Brochure request
    • Gift vouchers
    • Request
    • Career
    • Ayurveda farm Lindhof
    • Travel information
    • Partner hotel Alpenrose
    • Free callback
    • 2nd European Ayurveda Resort Mandira
    • Newsletter registration

Online
Shop

Buy now
a Sonnhof
voucher

Dal with mixed lentils


Ingredients:
100 g of mixed lentils
500 ml of water
1 tsp tamarind paste
1/2 tsp turmeric
3/4 tsp salt
2 tsp of cane sugar
1 cinnamon stick
2 tbsp ghee or refined sunflower oil
1/2 tsp black mustard seeds
1 tsp fennel seeds
1/2 TL fenugreek seed
7 cloves
30 fresh curry leaves
1 pinch asafoetida

Preparation:
Wash the lentils thoroughly, boil with water and skim the ascending foam. Cook over medium heat until the lentils are soft, but do not crumble. Add the tamarind paste, turmeric, salt and sugar and continue until the lentils disintegrate and are quite soft. Heat ghee or oil in a small frying pan and fry mustard seeds until most have cracked. Cover and be careful not to get them too hot! Add fennel, fenugreek seed and cloves for 3 seconds, then curry leaves and asafoetida for 10 seconds and immediately mix it in the dal.

The dal should be viscous. If it becomes too thick, add more boiling water.

Sonnhof European Ayurveda

Hinterthiersee 16
6335 Thiersee · Tyrol · Austria
+43 5376 5502 · Free callback
info@sonnhof-ayurveda.at

Quicklinks & languages

Ayurveda offers / Gift vouchers / Newsletter / Press / Ayurveda Blog / Request
  • DE
  • EN

Search & social media

x

Legal / Sitemap / Privacy policy

Express request
You can revoke your consent at any time by e-mail to info@sonnhof-ayurveda.at. Detailed information on the handling of user data can be found in our data protection declaration.

Privacy preferences

We use cookies on our website. Some of them are essential, while others help us to improve this website and your experience.

I accept

Only essential cookies

Show cookie details

Here you will find an overview of all cookies used.

  • Google Analytics
  • Google Ads
  • Google Ads Remarketing
  • Facebook Pixel Tracking
  • vioma TAO

You may review your privacy settings
at any moment here: Privacy policyLegal Notice