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 ~
