Go-Yogik Lakadong Turmeric Powder | 8.5% Curcumin - Lab Tested | 5.3Oz | Organic by nature

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Go-Yogik Lakadong Turmeric Powder | 8.5% Curcumin - Lab Tested | 5.3Oz | Organic by nature

Regular Price: US$45.00

Special Price US$34.99

Availability: In stock

Supplier: Go-Yogik

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Herbs & Spices & Seasonings Single Herbs & Spices Turmeric

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SUPER FOOD

Ultra-Potent Go-Yogik Lakadong Turmeric - "The Spice of Life"

High Curcumin-This Superfood is loaded with high curcumin levels>8% as compared to the normal 3%in most varieties. It is scientifically backed that the main component curcumin is anti-inflammatory and full of antioxidants. It is sourced directly from farmers of Jaintia hills in India.

The strong flavor and aromatic fragrance of Lakadong turmeric make it one of the finest turmeric in the world. The natural bright color is indicative of high curcumin content.

Storage- Should be stored in a dry environment and away from light.

Turmeric Benifits

The super healing power of this Superfood lies in its naturally occurring compound called curcumin.

Natural Anti-Inflammatory, immunity booster superfood, rich in antioxidants.
The spice also works as a blood purifier.
This enhances the beauty and glow of the skin.
Essential spice in Indian cuisine, Seasoning, Turmeric Latte, Smoothies
Gluten free, Sugar free, non-GMO, no Artificial Flavor, Vegan.

Turmeric Usages


Turmeric Latte	Turmeric Rice	Turmeric Vegies	Turmeric with Lemon Water

Recipe by Deepa

Yellow Dal Tadka

INGREDIENTS

1/2 cup yellow pigeon peas (arhar dal)
1/2 cup skinless petite yellow lentils (moong dal)
1/2 cup skinless yellow lentil (moong dal)
3 cups water salt to taste

For tempering

- 2 tablespoons ghee ,1teaspoon cumin seeds , 1 teaspoon cumin seeds, 1/4 teaspoon asafoetida, 2-3 whole dry red chilles, 1 teaspoon chopped ginger, 1 teaspoon chopped garlic,1 teaspoon chopped green chili,1/2 cup chopped onion, 1/2 cup chopped tomato, 1/2 tsp lakadong turmeric powder, 1 teaspoon Kashmiri red chili powder, salt to taste, 1 tablespoon chopped coriander

- Wash arhar dal and moong dal with water 2 to 3 times. Soaking dals in water for 30-90 min is recommended, if possible (increases the bioavailability of nutrients).Rinse the dal nicely with water after soaking. Add both the dals in pressure cooker along with 3 cups of water. Close the lid of the cooker and pressure for 2 whistles. Let the pressure release by itself (about 10-12 min)

For the tempering : Heat ghee in a large pan over medium heat. Once the ghee is hot, add cumin seeds, asafoetida, and whole dry red chilles and let them crackle for 4-5 seconds. Add ginger, garlic, and green chiles and cook for about 20 seconds. Add onions and cook until they are lightly browned (5-6 min). Add chopped tomatoes and cook until they are soft and mushy (3-4 min).add turmeric powder, salt to taste and kashmiri red chillies. stir . Add the cooked dal and give it a good stir.(add water if needed)

Give a nice boil and simmer for 2-3 min, Garnish with chopped coriander. Add dash of lemon juice (optional) Serve hot with rice or chapati.