AYURVEDIC RECIPES

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According to Ayurveda, everything on this world is composed of five elements: air, water, fire, earth and space. These elements combine together to form the three doshas; vata, kapha and pitta, and these account for the differences in the way out body responds to different things.

When the balance between these three constituents is lost, a person get sick. Here Ayurvedic recipes come to the cure. Ayurveda always advocates eating food according to the three doshas of body- Vata, Pitta and Kapha. Although, Ayurveda does not prohibit non vegetarian food, it is always better to have a pure vegetarian diet. Ayurvedic recipes help us to detoxify the human body. It incorporates mostly herbs, vegetables and fruits and plenty of water in the diet. Ayurvedicc recipes are said to have been the food for the ancient rishis and sages who lived for more than a century in India, in ancient times.Ayurveda is a very vast and ancient medical science. Unlike other medical sciences, instead of focusing on treatment of any particular disease, Ayurveda focuses more on the healthy living and well being. For healthy living, Ayurveda emphasizes on consuming right kind of diet which is healthy and nutritious.

KICHAREE

Ingredients Split mung dal(yellow) 1 cups White basmati rice 2 cups Fresh ginger root 1 nch Cilantro leaves 1 small Ghee 2 tbsp Turmeric 1/2 tbsp Corainder powder 1/2 tbsp Whole cumin seeds 1tbsp Mustard seeds 1/2 tbsp Salt(rock salt) 1/2 tbsp Hing(asafoetida) 1 pinch Water 5-7 cups

Method Wash dal and rice together until water runs clear. Heat a large sauce pan on medium heat then add Ghee (clarified butter), next add mustard seeds, Turmeric, Hing, whole cumin seeds and coriander powder. Stir all together for a few minutes. Then add rice, dal and stir again. Now add the water, salt and bring to a boil. Cook for 10 minutes. Next turn heat down to low, cover, and continue cooking until both dal and rice becomes soft. The cilantro leaves can be added before serving.

YELLOW MUNG DAL SOUP

Ingredients Yellow split mung dal 1 cup Water 6 cups Ghee 2 tbsp Black mustard seeds 1/2 tbsp Whole cumin seeds 1 tbsp Hing 1 pinch Chopped fresh cilantro leaves 2 tbsp Salt(rock salt) 1/2 tbsp Ground corainder seeds 1/2 tbsp
Method Wash the Mung dal until the water runs clear. Heat pot on medium heat, add water and dal. Cook for 30 minutes. Stir occasionally to prevent burning. Then in another small sauce pan add Ghee heat at medium heat. When it has melted you can add spices. Then add spiced Ghee mix to soup. Before serving garnish with freshly chopped cilantro leaves. Add salt to taste.

SPLIT PEA SOUP

Ingredients Dry split peas 1 cup Water 6-8 cups Carrot(sliced in rounds) 1 large Fresh ginger root 1 inch Whole cumin seeds 1 tbsp Hing 1 pinch
Method Bring to boil in a medium saucepan all the above ingredients. Reduce heat to medium and cook uncovered until tender, an hour or more. Add water as needed. When good and soupy, add:Fresh ground black pepper to taste1 tsp Salt

MIXED VEGETABLES

Ingredients Fresh zucchini 1 cup Fresh Asparagus 1 cup Red and yellow bell pepper 1/4 cup Fresh ground cumin seed powder 1 tbsp Fresh ground coriander seed powder 1 tbsp Whole cumin seeds 1 tbsp Mustard seeds 1 tbsp Hing 1 pinch Ghee 1-2 tbsp Salt 1 tbsp
Method Melt Ghee in medium sauce pan then add spices except for salt and sauté. Add vegetables and cook on medium heat, stir often to prevent burning of veggies. When veggies are soft and well cooked, then add-in salt and garnish with cilantro before serving.

LIME RICE

Ingredients White basmati rice 1 cup Water 2 cups Urad dal or mung dal 1 tbsp Mustard seeds 1/2 tbsp Turmeric powder 1/2 tbsp Ground coconut 2 tbsp Hing 1 pinch Whole cumin seeds 1 tbsp Fresh lime juice 1 tbsp Ghee 2 tbsp Salt 1 tbsp
Method Cooking rice and dal with water for 10 to 12 minutes. Sauté spices (except for salt) in melted Ghee. Then mix rice and sautéed spice mix together (along with lime juice). Add salt. Before serving you can add cilantro and grated coconut to make the dish more colorful.

LAUKI WITH GREENS AND MUNG BEANS

Ingredients Lauki 1 small Bunch greens 1 small Mung dhal 1/4 cup Spice mixture 2 tbsp Minced fresh ginger root 1/4 tbsp Ghee 1 tbsp Rock salt to taste

Method Peel lauki, cut into half lengthwise and scoop out and discard the seeds. Chop lauki into 1/4" pieces. Wash greens and chop leaves into small bits. Steam greens and lauki for 15-20 minutes. Wash and cook mung beans in water until soft. Drain. Heat ghee in a pot until clear. Add the spice mixture and ginger and sauté briefly to release the aroma of the spices. Add the dhal and vegetables and salt to taste. Mix well. Serve hot with a whole grain of your choice

BITTER GOURD IN COCONUT MILK

Ingredients Bitter gourd,trimmed cut into half deseeded and sliced thinly 1 medium Ghee 1 tbsp Brown mustard seeds 1 tbsp Urad dhal 1 tbsp Ground turmeric 1/2 tbsp Ground cumin 1/2 tbsp Thick coconut milk and pure water 1/2 cup Rock salt to taste Curry leaves 6-8

Method Blanch the sliced bitter gourd in boiling salted water for 3-4 minutes, drain. Heat ghee in a heavy-bottomed pot till it looks clear. Add the brown mustard seed and urad dhal. When the mustard seed starts to pop and the urad dhal turns golden brown,add the bitter gourd, turmeric, cumin and salt, and mix well. Add the thinned coconut milk and crushed curry leaves and simmer until heated through. Serve hot with boiled Basmati rice.

SAUTEED BITTER GOURD

Ingredients Bitter gourd,trimmed cut into half deseeded and sliced thinly 1 medium Spice mix 1 tbsp Whole cumin seeds 1 tbsp Fresh yogurt 1 tbsp Rock salt to taste Chopped fresh cilantro 1 tbsp

Method Blanch the bitter gourd slices in boiling salted water for 3-4 minutes. Drain. In a large pan or wok, heat the ghee till it is clear. Toss in the cumin seeds and stir briefly, being careful not to burn the seeds. Add the bitter gourd, yogurt, spice mix and salt, mix well and sauté for about 5 minutes, till the gourd is fork tender. Remove from heat, garnish with the cilantro and serve hot with flatbreads or a grain of your choice.

BROCCOLI AND MUNG BEAN BAKE

Ingredients Mung dhal 1/2 cup Chopped broccoli florets 1 cup Water 4 cups Lime juice 1 tbsp Minced fresh ginger 1/2 tbsp Chopped fresh cilantro 1 tbsp Ghee 2 tbsp Salt and fresh ground black pepper to taste 1/4 tsp Oil 1/4 tsp Salt and pepper to taste

Method Wash the mung dhal. Add water and cook until tender. Stir occasionally and remove any scum that forms on top. Drain. Add the broccoli, lime juice, ginger, salt and black pepper and mix gently. Rub ghee on the bottom and sides of a shallow baking dish. Scoop the mixture into the dish and drizzle the rest of the ghee on top. Bake at 350-375 degrees for 10 minutes. Garnish with cilantro and serve warm.

MUNG DHAL WITH VEGETABLES

Ingredients Mung dhal 1/2 cup Water 4 cups Diced carrot 1/4 cup Diced parsnips 1/8 cup Diced white daikon 1/8 cup Diced asparagus 1/4 cup Turmeric 1/4 tbsp Cumin seed 1 tbsp Minced fresh ginger 1/2 tbsp Ground coriander 1 tbsp Black pepper 1/4 tbsp Chopped cilantro 1 tbsp Ghee 1-2 tbsp Rock salt to taste

Method Wash the mung dhal. Add water, carrot, parsnips, asparagus stems, daikon and turmeric to the dhal and cook until dhal is tender. Stir occasionally and remove any scum that forms on top. Add salt, black pepper and ginger to cooked dhal. Heat the ghee until it is clear.Add the cumin seed and stir briefly to release aroma and flavor. Reduce heat to medium, add the powdered coriander and asparagus tops, stir for 2 minutes and remove from heat. Pour the ghee-spice mixture over the dhal. Stir. Garnish with cilantro and serve hot.

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