favourite combinations

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rice pilaf with a crunchy crust

23rd July 2021

I posted a similar pilaf recipe a while back; this version is easier, quicker and uses the option of olive oil, or if you prefer, replace it with ghee. I change the vegetables to what I have in the garden, sometimes using thinly sliced potatoes, fennel, zucchini or freshly picked sweet peas. It is easy to swap the vegetables around. If the season or garden is overgrown with parsley, coriander or similar soft herbs, they can be used instead.

Serving suggestions:

Serve with a crisp garden leaf salad and this basil dressing, a plate of vegan feta (drizzled with oil and za’atar), a bowl of tahini. Add steamed corn on the cob when in season – this combination is a perfect marriage of flavours.

There are a few steps in achieving the success of this dish; the crispy golden bottom makes it worth it!

  • Wash the rice to remove any surface starch, which might make it sticky.
  • Boil the rice for 8 minutes in boiling water, then drain and allow it to steam dry for a few minutes.
  • Cover with a cloth, as well as a lid, to protect it from the drops of condensation as it steams.
  • Achieving “the golden crusty bottom” at the bottom of the pot by cooking it over low heat for an extended period.

It is recommended to use a non-stick pot. For the recipe, I use a cast-iron 10-inch (24cm) pot. Also, try to use a pot with a flat bottom and one large enough to give the rice plenty of room to expand. If your pot is too small, the rice will clump together. If you are using a pan, ensure you have a lid that will tightly fit.

rice pilaf with a crunchy crust

Serves 3

Preparation 20 minutes

Cooking 45 minutes

ingredients

1 cup/200g white basmati rice

1 medium/140g carrot

1 medium/160g medium fennel

2 medium/125g potatoes

1 large bunch/30g each fresh dill and coriander

6 Tbsp/60g olive oil or ghee – divided 

1 tsp fine rock salt – divided 

1 tsp freshly ground pepper – divided 

1 tsp turmeric powder – divided 

prepare the rice

1.  Wash the rice and drain. Repeat three more times to flush out all the excess starch (this helps the rice be fluffy with nice separate grains when cooked). Drain and set aside.

2.  Fill a medium saucepan (with a lid that fits.) Bring the water to a vigorous boil and cook the rice for exactly 8 minutes, starting the timer from when the rice enters the pot. Drain in a colander and let sit for 5 minutes to steam dry.

prepare the vegetables and herbs

3.  Finely slice the vegetable into 2mm thick slices and set aside. Finely chop the leaves and tender stems of the herbs, and mix the herbs and set aside. 

assemble and cook the pilaf 

4.  Return the empty pan to the stove and add half of the oil.

5.  Split the pile of herbs in two – setting aside a handful of herbs for garnish.

6.  Layer half of the vegetables in the bottom of the pan and half of the herbs for use now.  Sprinkle over half of the salt, pepper and turmeric. Add one-third of the rice over the top. Do not mix. Repeat with the remaining vegetables, then the next third of the rice and the other half of the herbs. Sprinkle the remaining salt, pepper and turmeric. Finish with the last third of rice. Drizzle the remaining oil over the top.

7.  Cover the pot with a tea towel, then place the lid firmly on top, folding the corners of the tea towel over the top so it doesn’t catch fire. Cook over medium heat for 8 minutes (#7 setting on an electric stove), then place the pot on the lowest heat you can manage (#2 setting on an electric stove) and continue cooking for another 40-45 minutes.

8.  When the rice is ready, gently mix the reserved herbs and pile it all onto a good wide platter or bowl. Scrape up the crisp rice at the bottom of the pot and tuck it into the pile of rice shards – it’s delicious. It is optional to sprinkle with lemon zest and squeeze lemon juice – taste and season with salt and a few rounds of pepper.  Serving suggestion above.

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Categories: autumn, favourite combinations, main dishes, grains, vegetables & sides, rice & grain dishes, spring, summer, winter
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vegetable bath served with grated beetroot, carrot, fennel salad and cucumber, dill raita

5th September 2020

We first made this dish with Ganapathi Aarya in the Jivana Yoga Programme; after that, I made it once or twice, and then it got tucked away and forgotten. Only when Lior made it one Wednesday after practice did I remember how delicious it was. Now, it is a dish I make every week. I cook the dal and rice separately to keep them fluffy and whole. This means you are using three pans for cooking; one for the rice, one for the dal, and one for the vegetables. If wanting to keep it simple, soak the whole moong dal overnight and cook it with the rice the following day, as in the original recipe.

For serving, grated beetroot and carrot salad with ginger-lemon-sweet dressing, raita with dill, and a finely sliced cucumber. Use a mandoline for grating the carrot and beetroot and for slicing the cucumber finely.

A mandoline is a helpful tool in the kitchen, especially for putting together a quick salad. So much so that my son has asked to take one back to university!

Vegetable Bath is suitable for all constitutions – simple, nourishing and balancing.

Niyamas

“One of the niyamas is santoṣa – “contentment”. Many people are confused when trying to differentiate between contentment and happiness. Contentment is a feeling of satisfaction or completeness. Contentment arises from inside of us. It tends to have a lasting or enduring quality. Happiness is a feeling of pleasure or lightness that tends to be a result of some external reason and is usually fleeting.”

The Sacred Tradition of Yoga by Dr. Shankaranarayana Jois

vegetable bath

Preparation 45 minutes

Serves 3

All spice measurements are heaped unless otherwise stated.

ingredients 

¼ cup/50g whole moong dāl + 2 cups water

¾ cup/150g white basmati rice + 1¾ cups water

½ cup/40g dried shredded coconut

1½ – 2 heaped tsp sambar powder (moderately spiced)

1¼ flat tsp fine rock salt

1 tsp ghee

¼ cup coriander leaves, chopped

voggarane

⅓ cup/80ml peanut or coconut oil

½ heaped tsp black mustard seeds

⅛ heaped tsp asafoetida powder

⅛ heaped tsp turmeric powder

20 fresh curry leaves

3 cups/350g beans, carrot, capsicum

¾ cup water

½ flat tsp fine rock salt

preparation

1.  In a small saucepan, rinse the dāl, add 2 cups of water and simmer for 20 – 25 minutes; set aside.

2.  In a medium pan, wash the rice, drain, add 1¾ cups water, bring it to a boil, then reduce heat to maintain a rapid simmer. Simmer, uncovered, for 8 – 10 minutes or until water evaporates and the rice is cooked; turn off the heat—cover, and set aside for 10 minutes. Add the cooked dāl.

3. Cut vegetables into small uniform pieces and measure the remaining ingredients.

voggarane

4.  In a skillet, over medium heat, add the oil and mustard seeds; when the seeds turn grey and pop, add asafoetida, turmeric powder and curry leaves, fry for a few seconds, add vegetables – mix well.

5.  Add water and ½ tsp salt, simmer uncovered until vegetables soften – 8 minutes, stir once or twice.

6.  Add rice and dal, coconut, sambar powder, remaining salt, ghee and coriander to the vegetables. Combine well and serve.

serve

Twice a week, as a morning or midday meal, across all seasons.

variation

Using a pressure cooker; combine all ingredients including the vegetables, alongside the separately fried voggarane with 2 cups water. Cook for 3 whistles – set aside until the pressure has subsided.

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Categories: autumn, favourite combinations, Indian & Ayurveda, rice & grain, summer
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light & cleansing – green gram tovve, carrot palya, white basmati rice

14th June 2020

I like to prepare this combination when my digestion (agni) is out of balance and needs something soothing, light and clean.  Our agni allows us to digest our food, assimilate the nutrients and let go of waste. When our digestive fire is working properly, our overall health is at its optimal, leaving our mind clear and calm and our body energized.

This combination has balancing vegetables, cleansing qualities and supports the calmness and quietness of the body and mind. Carrots are naturally sweet, suitable for yoga practice, and brighten up any dish you add them to. Split moong is therapeutic due to its soothing and balancing qualities.

Prepare this as a first meal mid-morning or as a light dinner.

the menu:

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green gram tovve (yellow split moong dal)

Add finely chopped cabbage or chuchu towards the end of cooking.

carrot palya

Cut the carrot into small uniform cubes instead of grating. Add a ¼ cup of water and simmer uncovered until the water evaporates.

white basmati rice

To keep it light and suitable for weaker digestion, serve with white rice as opposed to brown. White rice is considered sattvic, which grounds and satisfies the mind.

Don’t forget to drizzle with 1 – 2 spoons of ghee to enhance the taste and aid digestion.

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DIGESTIVE FIRE

“Our digestive fire is a combination of many secretions, including pepsin, hydrochloric acid, bile, and other enzymes. Because there are variations of those secretions throughout the day, our digestion may be weak, or even not work at all, if we eat at wrong times.”

~ The Sacred Tradition of Yoga – Dr Shankaranarayana Jois ~

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Categories: favourite combinations
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grounding & satisfying -whole moong with greens, grated beet & carrot salad, cucumber raita, round brown rice

6th June 2020

I have a little brown book the size of the palm of my hand where I write down combinations which have worked well and have become a weekly favourite. Whenever I lack inspiration in the kitchen, I refer to this little book.

I appreciate the aestheticism of things, so my cooking is very much inspired by this, also in terms of the colours I use. If I am using a lot of greens in one dish, like the dal used here, I add in bright colours which contrast nicely, like beetroot and carrot. This approach extends to the flavours, if the dal is spicy and strong, the accompanying dishes will be soft and light so that there isn’t competition between the dishes.

In the menu below, the dal is softly flavoured, so the spiciness of the ginger in the salad balances and enables the other dishes to shine.

The menu: 

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whole moong dal with garden greens – two variations

Prepare the soupy version of this recipe, adding in whatever greens are in the garden or fridge. Usually fennel or celery, then leafy greens towards the end: fenugreek leaves, coriander, kale or spinach. In the image above, I used fennel, then added fenugreek and coriander leaves towards the end of cooking.

grated beetroot & carrot salad

Prepare a simple version of this salad, using only grated beetroot and carrot, toasted sesame seeds and lots of ginger in the dressing. If you have sunflower sprouts or small bitter leaves on hand, add a handful of those to sprinkle over the top.

round brown rice

You could use basmati, but there is something pleasing about the plump texture of this small round rice with the dal. Keep it slightly undercooked so it doesn’t turn to mush.

raita

yoghurt, salt, fresh dill

Don’t forget to drizzle with 1 – 2 spoons of ghee to enhance the taste and aid digestion. Having a strong digestion enhances every aspect of your life.

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If you want to add more colour and texture, instead of serving the raita, crumble feta over the salad or slice an avocado decoratively. Ninety-five per cent of the time I keep it simple, without the addition of cheese or nuts, as the meal then becomes heavy on the system. The magic in this combination is that not only it tastes good but it is easy to digest which helps access the full nutrients and minerals of each of the ingredients leaving you feeling content, satisfied, brighter and lighter.

I hope this combination inspires, nurtures and nourishes you!

ENJOYMENT OF FOOD

“Eating food that tastes good to us is very important. Otherwise, we will not feel satisfied with our meal. The feeling of satisfaction brings balance to many emotions that are essential to a healthy human being. If we consume food that does not have the proper taste, there will be something lacking in our emotional state. Balanced emotions support us to enjoy both bhoga and yoga.”

~ The Sacred Tradition of Yoga – Dr Shankaranarayana Jois ~

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Categories: favourite combinations

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