Vegan Tri-Doshic Dal Recipe from the Yoga Girl® Kitchen

Ayurveda, the Indian science of medicine and sister-science to Yoga, dates back 5,000 years and is the oldest system of medicine recorded.

Ayurveda looks at the body as a whole, breaking down different types of constitutions, or doshas, into 3 main categories, Vata, Pitta and Kapha.


Ayurveda looks at food as medicine, for balancing the doshas and therefore, balancing the entire system!

Ayurveda prescribes to eat for the seasons as well. In winter, more grounding and warming foods such as root vegetables are good for balancing all three doshas.

The healing benefits of this dal are endless, from the anti-inflammitory benefits of turmeric, to the agni (digestive fire) activating properties of ginger, along with the protein and fiber from the lentils and all of the vitamins and minerals from the vegetables. Plus, the coconut milk helps to coat the stomach and supports healthy digestion!


The recipe for this tri-doshic dal is one of my go-to recipes for the winter season. Made with red lentils that cook down into a creamy consistency, and vegetables and spices that are both delicious and healing for every Ayurvedic constitution. Added bonus, red lentils are actually considered to be Sattvic, the purest form of food we can intake; healing, soothing and calming. Try not to let the ingredient list intimidate you, it's mostly spices, and this recipe is easy!

Serve over basmati rice (also tri-doshic and Sattvic), or with a side of fresh vegan naan for dipping!


Vegan Tri-Doshic Dal from the Yoga Girl® Kitchen:


  • 1-2 Tbsp. coconut oil
  • 1 onion
  • 1 inch fresh ginger - peeled
  • 1 inch fresh turmeric - peeled
  • 3 cloves garlic
  • 1 tsp mustard seeds
  • 1 tsp salt - adjust to taste
  • 1 tsp black pepper - adjust to taste
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp curry powder of choice (garam masala is good too!)
  • 1/4 tsp cayenne pepper - adjust if you like/dislike heat
  • 1 tsp sesame oil
  • 3 celery stalks
  • 3 carrots
  • Head of cauliflower
  • Head of broccoli
  • 1 cup red lentils – rinsed and picked over
  • 1 can of coconut milk
  • 1 can tomato paste
  • 3 cups water or vegetable broth
  • 1 jalapeno or serrano pepper - adjust if you like/dislike heat
  • 2 cups of spinach


  1. Chop all of the vegetables first. Heat the coconut oil in a pan and add onion, when the onion begins to soften add the ginger, turmeric, garlic, mustard seeds, salt and pepper.
  2. Sautee for a few minutes and then add the paprika, cumin, curry powder, cayenne, sesame oil, celery, carrots, cauliflower and broccoli. Sautee for a few more minutes then add lentils, coconut milk, tomato paste and 3 cups of vegetable broth or water (depending on your taste).
  3. Bring to a boil and then add the serrano or jalapeno pepper, if you like spicy add the whole thing, or add as much as you would like to taste. Let simmer for 30 mins (or more if you have time, the flavors will only get better!), then add the spinach in at the end.
  4. Serve with a side of fresh vegan naan bread, over basmati rice or alone as a hearty, tri-doshic, Ayurvedic healing dal!

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