The healthiest way to cook lentil and bean dishes

Name: The healthiest way to cook lentil and bean dishes
Rating: 4.9 (6 reviews)

BE YOUR OWN HEALTH CHEF AT HOME

Created byMasalaMia Cooking School

Last updated 12/2023

English

What you'll learn

in this module you will learn how to cook lentil and bean dishes at your own pace.
this module includes 5 video tutorials with step by step instructions , including pdf instructions on recipes
you will learn the best ways to cook lentil and bean dishes at home
this is a great course for vegans, vegetarians and anyone who is just eager to learn how to cook very delicious lentil and bean dishes at home

Course content

1 section • 5 lectures • 52m total length

Video 1 -Mastering Legumes: An Introduction to Lentils and Beans12:39
In this video you will learn the basic techniques of cooking lentil and bean dishes and the best spices to use in Ayurvedic cooking.
Video 2 - TADKA DAL ( yellow lentil stew)7:30
In this video you will learn how to make a famous yellow dal ( lentil stew) that is made of moong dal and masoor dal. This dal is awesome for everyone, especially for vata dosha. Its the lightest type of dal and still very nutritious.
Video 3 - WHOLE GREEN MOONG DAL WITH COCONUT CREAM ( green moong gram stew)9:11
In this video you will learn about how to make the best whole green moong dal with coconut cream and spices. Its one of my favorite and its very nutritious.
This dal is great for all doshas, but Vata dosha should eat it in moderation.
Video 4 - DAL MAKHANI ( Buttery black gram and red bean stew )10:46
This video is about how to make Dal Makhani at home. Dal Makhani is a very famous recipe and it is translated as Buttery Dal. This type of dal is the highest in protein , therefore for easier digestion I used a generous amount of Garam Masala and a spicy tomato sauce .
This dal is best for Pitta dosha, but Kapha and Vata dosha can still enjoy it in moderation.
Video 5 - RED BEAN RAJMA ( red bean stew) WITH EGGPLANT12:53
In this video you will learn about how to make a very nutritious red bean stew , called Rajma. I added eggplant for a more interesting non standard flavor. This Rajma is cooked with garam masala, tomatoes and cream. Its highly nutritious and its great for colder seasons.
Beans are best digested by Pitta Dosha. I would not recommend this dish for Vatta individuals, but Kapha dosha can enjoy in moderation.

Requirements

No experience needed to learn this course

Description

Dear Friends,

Welcome to my online cooking school, where we explore the wonders of a plant-based diet infused with Indian Ayurvedic principles.

In this module, we dive into the world of legumes—lentils, beans, gram, and peas. I will guide you step by step on how to cook these legumes properly, ensuring improved digestibility and enhanced bioavailability. Through my personal experience, I've observed that many individuals, particularly from the West, lack knowledge in cooking legumes, while those from the East often rely too heavily on pressure cookers, compromising the nutritional value. Hence, I emphasize the importance of soaking legumes, which eliminates phytic acid and promotes germination for increased nutritional content.

Within this course, you will also learn about the spices that harmonize perfectly with lentils. These spices not only elevate the flavor but also aid digestion significantly. You can find a variety of spices on my website, MasalaMia, or explore numerous free recipes for garam masalas online and grind them yourself. I strongly encourage grinding your own spices rather than purchasing them from a store.

Incorporating legumes into your diet becomes crucial for vegetarians and vegans as they provide essential protein, minerals, and vitamins. My course will offer valuable tips on cooking legumes to retain their maximum nutritional value. Whether you are considering a vegetarian or vegan lifestyle or simply seeking to master the art of cooking lentils ( dals) , this course is for you.

Furthermore, lentils and beans play a significant role in nourishing our microbiome by providing insoluble fiber and butyrate. So, apart from their nutritional benefits, this course may deepen your appreciation for legumes and their positive impact on our gut health.

Wishing you a joyful cooking experience,

MasalaMia

Who this course is for:

this course is designed for anyone how to cook lentil dishes at home with the help of spices