13th March 2016


A great dish as an offering for big crowds of happy, hungry people.

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Photos by Joana Linda.  Taken from an ‘Introduction to Meditation & Ayurvedic Cooking Weekend’ in February.  For more updates or for upcoming workshops, go to Sadvidya Association Website.



Serves 6

Use any vegetables that are in season.  If you’re able to get hold of fresh curry leaves, they can be kept in the freezer for up to 6 months. They may lose their colour, but not their aromatic flavour.

Sambar Powder can be found in any Indian Store.  This dish nourishes the body and suits all constitutions.  It is recommended to consume in the colder months.  During warmer months, it will be heavier for the body.  People with Vata disorder or digestion problems should not consume very often.

ingredients :

1 cup toor dal (yellow lentils)

9 cups/2¼ litres water – divided

2 carrots, chopped

1 large potato, peeled & chopped

2 cups cabbage/green beans – roughly chopped

15 curry leaves

½ cup dried unsweetened coconut

2  heaped Tblsp sambar powder (mildly spiced)

1 cup white basmati rice

2 heaped Tblsp jaggery/sugar

1 heaped Tblsp tamarind paste

1 heaped Tblsp ghee

1 tsp rock salt

½ cup frozen peas

½ cup chopped fresh coriander

for the voggarane :

1 Tblsp ghee

¼ tsp black mustard seeds

¼ tsp asafoetida powder

¼ tsp turmeric powder

preparation :

Wash and prepare vegetables.

In a large saucepan, wash the dal several times until water runs clear – then drain.  Pour 8 cups water into a saucepan and bring to boil over a medium-high heat, add the chopped vegetables, reduce heat to maintain a rapid simmer. (Do not cover the pot, this allows certain impurities or energetic imbalances to be eliminated.) Simmer until dal is soft and broken down – approximately 30 – 40 minutes.

Rinse the rice in a few changes of water and set aside.

In an upright blender, place the dried coconut, sambar powder and pour in 1 cup of water.  Blend on high for one minute.  Set aside.

After simmering the dal and vegetables for 20 minutes, add the rice, curry leaves, jaggery/sugar, tamarind, and salt. Pour in the blended sambar powder-coconut, adding 1 cup water to the blender to rinse out any left-overs. Simmer for 20 -30 minutes more, adding more water if needed.

Turn off the heat, add the ghee and frozen peas.  Cover and allow to sit undisturbed for half an hour.

prepare the voggarane:

In a small pan/bandalei over medium heat, add the ghee, once hot add mustard seeds; as the seeds start to splutter and pop (make sure the mustard seeds have popped well), add the asafoetida and turmeric powder, swishing the pan around allowing spices to fry evenly.  Pour voggarane into dal, and stir in chopped coriander leaves. 

Taste, adding more salt, sambar powder, sweetener or tamarind.  To serve, spoon into bowls with a spoon of cucumber raytha, topped with fresh coriander and drizzle generously with ghee.


Goodness shared by Stacey

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