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Recipes

Below you will find recipes and/or links to recipes.

Kitchari

Kitchari is a food used in Ayurvedic healing.

It is very nutritious and easily digested. One would use it when agni (digestive fire) is low. 

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  • 1 cup basmati rice

  • 1/2 cup yellow split mung dal

  • 2 tablespoons ghee (clarified butter)

  • 1/2 teaspoon black mustard seeds

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon coriander powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon hing (asafoetida)

  • 6 cups water (if you prefer thicker consistency reduce water to 4 or 5 cups)

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Begin by sauteing in a medium saucepan, the mustard and cumin seeds in the ghee until the seeds make a popping sound. Then add the all the other spices except salt and stir to combine. Next add the rice, mung dal and salt. Stir until all is blended well. Add the water and bring to a boil uncovered for about 5 minutes, stirring occasionally. Turn down the heat and put the lid on the pan while leaving a small crack. Cook for about 25 minutes or until the dal feels tender. At any time during the cooking process, you may add your vegetables (adding the harder vegetables earlier in cooking e.g., carrots first, mushrooms later). You may need to adjust water amount if adding large amounts of vegetables.

Yellow Lentils
Food stall selling curry-based food
Herbs and Spices

Punjabi Cabbage

Punjab is a region in the Northwest corner of India. It is very fertile farmland which grows an abundance of crops. 

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  • 3 Tablespoons Ghee (clarified butter)

  • 1 Tablespoon cumin seeds

  • 1 Teaspoon turmeric powder

  • 1 small red onion (3/4 C.) diced.

  • 1 small piece ginger root peeled and diced.

  • 4 to 6 cloves garlic (your preference) minced.

  • 5 small potatoes, diced.

  • 1 medium cabbage finely sliced.

  • 1 cup frozen or fresh peas

  • 1 chili (optional) chopped finely.

  • 1 Teaspoon ground coriander

  • 1 Teaspoon ground cumin

  • 1 Teaspoon black pepper

  • 1/2 Teaspoon chili powder 

  • 1 1/2 Teaspoon salt

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Heat the Ghee in a large pan, medium heat. Add to that the cumin seeds and turmeric and cook until the seeds begin to make a sizzle sound. Usually this takes about 30 to 40 seconds.

Add the onion, ginger and garlic, cook for two minutes, watch for sticking.

Add potato and cook until soft.

Now add the cabbage, cook about 4 to 5 minutes, stir until the cabbage is coated in the spices.

Add the peas, chili, coriander, cumin, black pepper, chili powder and salt.

Turn heat to low, cover and cook until cabbage wilts, usually 10 minutes (add a little water if sticking) or transfer to slow cooker and cook on low for about two hours but add a bit more water.

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