The
Pitta dosha type is linked to people who are warm natured, courageous and confident and with Pitta’s mantra of ‘cool, calm and collected’ being applied in all areas of life, Pittas most benefit from foods that are also cooling to the stomach. Read on and discover this pacifying Pitta Recipe.
Being ruled by the fire element, Pittas naturally have a strong digestive system and appetite which means opting for wholesome foods in regulated meals. Legumes such as chickpeas or lentils are a great source of protein for Pittas and grains such as rice or quinoa are crucial to remaining balanced.
Pittas need to counteract the heat element and opt for calming and cooling foods. This
Coconut, Squash and Lentil Dhal recipe ticks all the right boxes. Not only is it simple to make, it is highly nutritious and the coconut milk will counteract Pitta’s fire extremely well.
Make every mouthful count by taking the time to consciously enjoy your meal. Not only will it aid your digestive system, but also make you appreciate your cooking skills so much more!
Serves: 4
Prep time: 5 minutes
Cook time: 30 minutes
Ingredients:
1 tablespoon Ghee
3 small Garlic Cloves
1 medium Red Onion
Salt and Pepper
1 tablespoon Turmeric
½ teaspoon Cayenne
180g Red Split Lentils
½ teaspoon Paprika
½ Large Butternut Squash chopped into cubes
250ml Vegetable Stock
1½ Cans of Coconut Milk
240g of rice
Method:
- Melt the ghee in a large pot over medium heat and add the crushed garlic until it sizzles
- Add the diced red onion with a pinch of salt and pepper. Stir together.
- Add all the spices with the lime juice. Mix thoroughly.
- Add the cubed butternut squash and fry for a few minutes.
- Add the Coconut milk, stock and lentils. Mix thoroughly.
- Bring to the boil and reduce to a simmer for 25 minutes.
- Stir every 10 minutes.
- Enjoy your creamy curry! If desired, serve with a side of brown rice
Top Tip: for a garnish with a light crunch, toast a handful of coconut flakes or pumpkin seeds.
