Recipes
Mung Dal and Vegetable Bhaji – Pacifies Vata, Pitta & Kapha
1 cup vegetables (according to dosha) chopped into bite size pieces
1 cup yellow split mung dal
3 cups water
1 teaspoon of ghee
1 teaspoon of cumin seeds
½ teaspoon of black mustard seeds
1 small handful of fresh coriander leaves
1 pinch of hing (asfoetida)
1 teaspoon of turmeric
1 teaspoon of garam masala powder
Wash and prepare the vegetables. Wash the mung dal.
In a saucepan, put the dal, vegetables and water. Cook partially covered until the dal and vegetables are tender, about 25 minutes. Stir frequently to keep from sticking.
Heat the ghee on a medium heat and add the mustard and cumin seeds. Stir until the seeds pop, then mix in the coriander and hing.
After a minute add to the mung dal mixture to the spices. Stir in the turmeric and garam masala powder. Simmer for a couple of minutes and serve.
Mung Dal Kitchari - Pacifies Vata, Pitta & Kapha
½ cup yellow mung dal – soaked for a couple of hours if possible
½ cup basmati rice
1 inch fresh ginger, peeled and finely chopped
1 tablespoon unsweetened, shredded coconut
Small handful of coriander leaves, chopped
½ cup water
1½ tablespoons of dairy ghee
½ teaspoon of turmeric
½ teaspoon of rock salt
3 cups water
Wash mung dal and rice until water is clear.
Put ginger, coriander and coconut in a blender with the ½ cup of water and liquify.
Heat ghee on medium in large saucepan; add blended items, turmeric and salt. Stir well.
Mix in mung dal and 3 cups of water and boil uncovered for 5 mins.
Add the rice and cover, leaving lid slightly ajar, turn down heat and simmer for 20 to 25 mins until dal is tender. Stir frequently to prevent sticking and add a little more water if necessary to keep it moist.
Yellow Mung Dal Soup – Pacifies Vata, Pitta & Kapha
1 cup yellow mung dal
6 cups water
1 teaspoon ghee
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 pinch hing (asfoetida)
1 small handful coriander leaves, chopped
2 bay leaves
1 teaspoon turmeric
1 teaspoon garam masala powder
Wash the mung dal twice. Put the mung dal and 3 cups of water into a soup pot and bring to the boil. Cook on a medium heat for 25 minutes, uncovered, stirring occasionally to prevent sticking.
Add the last 3 cups of water and boil for another 10 minutes.
Remove from the heat and beat with an eggbeater until smooth. Set aside.
Heat ghee in a small saucepan until medium hot. Add cumin seeds, mustard seeds and hing. Stir until seeds pop. Turn down the heat, add bay leaves, cilantro, turmeric and masala powder. Stir and add to soup, simmer for 2 minutes and serve.
Reproduced from; Ayurvedic Cooking for Self Healing, Usha and Dr Vasant Lad, 2nd edition, The Ayurvedic Press
Whole Green Mung Dal – Vata Pacifying
1 cup whole green mung beans
3 cups water
2 bay leaves
1 teaspoon turmeric
1 cup grated carrot
1 tablespoon ghee
2 teaspoons fresh ginger root, grated
1 teaspoon fennel seeds
1 teaspoon ground cumin
2 teaspoon ground coriander
½ teaspoon rock salt
1 teaspoon sugar
2 teaspoons lime juice
Small handful coriander leaves chopped
Rinse the mung beans well and soak overnight. The next day drain the water, rinse the beans again and add fresh cooking water. Bring to the boil with the bay leaves, turmeric and carrots. Cook on low for 45 minutes, until beans are soft.
In a separate frying pan, saute in ghee the fresh ginger, fennel seeds, cumin and coriander. Cook for about 3 minutes. Add spice mixture and salt to dal.
Before serving add sugar, lime juice and coriander.
Some Ayurvedic cookery books to help get you started:
Ayurvedic Cooking for Self Healing by Dr Vasant Lad - The Ayurvedic Press
Ayurvedic Cooking Made Easy by Kumuda Reddy - Samhita/Lantern Books
Ayurvedic Cooking for Westerners by Amadea Morningstar - Lotus Press
Heaven's Banquet; The Maharishi Ayurveda Cookbook by Miriam Kasin Hospodar