Ayurvedic Recipes
Ayurvedic cooking incorporates the 6 tastes, sweet, sour, salty, pungent, astringent and bitter. Improving our health and wellbeing.
Red Lentil Dahl
Ingredients
1 teaspoon coconut oil or Ghee
2 onions diced
3 garlic cloves finely chopped
1 tablespoon fresh ginger peeled and grated
½ finely chopped red chilli (or ½ teaspoon dried chilli flakes)
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon mustard seeds2 teaspoon ground turmeric
1 teaspoon garam masala .
1 cup (200g) dried red lentils, uncooked (rinsed and drained)
1 can (14oz/400ml) chopped tomatoes
1 can (14oz/400ml) coconut milk
2 cups (500ml) vegetable broth/stock
Salt and pepper
Juice of half a lemon
2 handfuls fresh spinach washed
TIP: If you don’t have all the whole spices, just use 3 teaspoons of Garam Masala instead
Instructions
1. Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
2. Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.
3. Add the lentils, tomatoes with their juice, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick.
If you have time you can cook for longer for more flavour – keep stirring so it doesn’t burn to bottom of pan!
4. Add lemon and wilt spinach in the dahl
5. Serve with rice
Kitchari
Ingredients
40g basmati white rice
50g mung beans (pre-soaked!)
1 diced onion
1 finely diced garlic clove
1 teaspoon mustard seeds
2 teaspoon cumin
2 teaspoon curry powder
1/4 a red chilli, finely chopped
A small pinch of salt
1 cup chopped mushrooms
1 tablespoon ghee
2 raw beetroots, chopped into chunks (or a veg of choice)
Handful of baby spinach
Small handful of fresh coriander, chopped
Juice of half a lemon
Instructions
Drizzle your beetroot with a small amount of oil and place in the oven until roasted.
Place mung beans in saucepan and cover generously with water, bring to the boil and then reduce to a simmer for around 35 minutes, until they begin to split.
Once your mung beans are nearly cooked, cook your white rice.
In a large frying pan heat the ghee and add the onions and chilli until soft.
Add the mustard seeds until they begin to pop, add cumin, chilli curry powder and mushrooms and cook until the mushrooms moisten.
Stir through the mung beans, rice and vegetables then turn off the heat and add the spinach, it should wilt within a few minutes.
Add the lemon juice, coriander and season to taste.
Cumin, Coriander and Fennel Tea
This tri-doshic tea is a digestive tonic
This tea supports digestion, controls gas and relaxes the digestive tract
Tonic tea for IBS
Sip tea throughout the day, limit tea a few hours before bed due to its diuretic effect
Ingredients
Cumin 1tsp
Coriander 1tsp
Fennel 1stp
1 cup of pre boiled water
optional honey
Instructions
Add equal quantities of the herbs together (eg 1tsp of each herb )
Take one teaspoon of combined herbs and add to tea pot or flask
Add over one cup of water
Leave for 15 mins for herbs to infuse
Strain herbs from the tea pot or flask
Find a quiet spot and enjoy