Ghee with lemon juice benefits the whole body in this tasty Nimbu Dal recipe!
Ayurveda, India’s ancient medicinal science is not vague in its reverence for ghee. For millennia, this sacred oil has been revered for its healing properties and nutritional benefits — not to mention its taste! Ayurveda also prescribes eating ghee with lemon, and not just for the delectable flavor combination. According to Ayurveda, ghee with lemon juice benefits your immune system, stomach, skin and hair. And this recipe for Nimbu Dal lets you enjoy those benefits in a tasty, comforting bowl of lentils.
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Ghee with lemon juice benefits from the top of your head to the pit of your gut
Ayurveda has much to say about the *health benefits of ghee — *it stimulates digestion, aids the absorption of nutrients, reduces inflammation (especially in the gut), lubricates joints, and optimizes skin and eye health. And when you combine ghee with lemon juice benefits are enhanced!
*Boost your immune system. Both ghee and lemons contain an abundance of antioxidants and so when combined, you can give your immune system a nice little boost. Its recommended in Ayurveda to drink lemon and ghee in hot water every day.
*Relieve constipation. Drinking ghee and lemon juice in hot water also improves peristalsis, the downward movement of food through your digestive tract. It also helps to lubricate your digestive tract to help get things moving more smoothly.
*Clarify your scalp. Applying ghee with lemon juice to your scalp can help to clean out your hair follicles, clearing up dandruff issues and helping to slow hair loss. Just take ghee in a bowl, add a few drops of lemon juice and massage the mixture into your scalp. Leave on for a few hours and then wash your hair.
*Brightens your skin. Combining ghee with lemon juice benefits your skin by helping to reduce the appearance of blemishes and improve your complexion.
Nimbu Dal Recipe
Enjoy ghee with lemon juice benefits in this cozy bowl of lemon lentils! It’s simple to make and can be enjoyed with rice or roti.
- ¾ cup masoor dal (orange lentils)
- 1 medium onion, chopped finely
- 3 tomatoes, chopped finely
- 2 green chilies
- 1 teaspoon ginger, finely grated
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ inch piece of cinnamon
- 1 tablespoon ghee
- Salt to taste
- Cilantro, for garnish
- 3-4 tablespoons lemon juice or the juice of 1 lemon
Wash the lentils well. On the stovetop or in a pressure cooker, cook lentils in water with a pinch of turmeric powder until soft.
In a pan, heat the ghee and then add the cumin seeds. Once the seeds splutter, add the cinnamon stick and fry for about 30 seconds.
Add the onion and sauté until golden brown. Then add the grated ginger and green chilies and fry for a minute more.
Add the chopped tomatoes along with salt, turmeric powder, and red chili powder. Fry until the tomatoes are mushy.
Add the cooked lentils along with some water (if needed) and let the mixture boil for about 8 – 10 minutes on medium heat.
Add the cilantro and let it boil for a minute. Remove from flame and add the lemon juice.
Mix well and serve, steaming hot.
Photo by Gustavo Fring
*This blog provides general information and discussions about health and related subjects. The information and other content provided in this blog, or in any linked materials, are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment.
If you or any other person has a medical concern, you should consult with your health care provider or seek other professional medical treatment. Never disregard professional medical advice or delay in seeking it because of something that you have read on this blog or in any linked materials. If you think you may have a medical emergency, call your doctor or emergency services immediately.
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