We make this simple dal weekly, served with chapati and alongside a cabbage or okra palya. My daughter requested that I write up this recipe so that she can refer to it when she moves out later this year. It is also one of her favourite meal combinations. We are in the process of learning how to make six easy meals that she can prepare herself. This dal is one of them.
If making chapati sounds overwhelming, it can be served with a bowl of rice and a crispy salad. When drizzled with ghee, it becomes a deeply soothing, warming, and nourishing meal.
The tomatoes can be replaced with any vegetable of choice. I like the process of stewing them in a voggarane pan before adding them to the dal; this way, they slightly caramelize, deepening the flavour with the spices.
~ Evening forage at the end of the day in a blanket of mist. Silent.
one-pot dal
preparation 30 mins
serves 3 – 4
Inspired by Tara O’brady – Everyday Yellow Dal.
In Ayurveda, it is important to understand the different types of dal/legumes used and their energetic qualities. The most favourable and used most often – is whole moong (mung beans); when husked and split, it becomes split moong. These two are easy to digest, gentle on the system and cause minimum disturbances to all constitutions. All other dals are recommended to use in moderation and in small quantities.
ingredients
1 cup/200g yellow split moong dal
3 cups/750ml water
voggarane
2 Tbsp ghee
½ tsp black mustard seeds
1½ heaped tsp cumin seeds
1 dried chilli – torn in half
⅛ tsp asafoetida powder
12 fresh curry leaves
⅛ heaped tsp turmeric powder
1 heaped tsp finely chopped ginger
2 medium tomatoes, chopped into small pieces
1 tsp fine rock salt
a small handful coriander leaves
juice from half a lemon
to serve
preparation
- Wash the dal in a bowl until the water runs clear. Drain and refill with 3 cups water—set aside.
- Finely chop the tomatoes and measure the spices for the voggarane – set aside.
prepare the voggarane
- In a medium saucepan over medium heat, add the ghee and mustard seeds. When the seeds turn grey and pop, turn down the heat. Add cumin seeds, chilli, and asafoetida—fry for a few seconds, then add curry leaves and turmeric powder, swishing the pan around so the spices fry evenly.
- Add the tomato and ginger, cover and cook for 5 minutes, stirring occasionally – fry until the tomato starts to break up.
- Add the dal and water to the bowl, bring to a rapid simmer, and simmer until the dal is soft and broken down—20 minutes. Add more water if the dal becomes too dry.
- Add salt, jaggery, lemon juice and garnish with fresh coriander.
Serve with chapati, a cabbage or okra palya.
Goodness shared from Stacey
- Categories: dal, rasam & sambar, Indian & Ayurveda, indian recipes, summer
Barley is cooling, sweet, and mildly astringent. It is ideal for decreasing pitta and kapha. It can improve sluggish digestion and has a slightly drying effect, helping to clear fluids from the body. Barley is considered one of the “good” carbohydrates.
If the water in which barley is boiled is given to a person suffering from diarrhoea, it gives him instant relief.
~ Pleopeltis polypodioides, also known as the resurrection fern. The resurrection fern gets its name because it can survive prolonged periods of drought by curling up its fronds, appearing grey-brown and dead. However, when just a little water is present, the fern will uncurl and reopen, appearing to “resurrect” and restoring itself to a vivid green colour within 24 hours.
~’Chasmanthe floribunda, African cornflag.
~ the outer edges of the wall at the end of the day.
barley kichadi
preparation 40 minutes
serves 3 – 4
I have been making this weekly. It is quick and easy, with a scoop of thick yoghurt, spicy pickle and a drizzling of ghee. It is a wonderful warming, soothing, and cleansing meal. When simmering the dals, simmer until they still hold their shape and before they turn to mush. I use organic pearl barley in this recipe. If using unhusked barley, it will need an overnight soaking and longer cooking time—it is recommended to boil separately ½ hours before adding the dal.
Our favourite barley recipe is this lovely soothing lemon barley water.
ingredients
½ cup/100g pearl barley
½ cup/100g whole moong dal (mung beans)
8 cups /2-litre water
1 cup/90g celery or fennel, chopped
1 cup/50g green beans or cabbage, finely chopped
1 heaped teaspoon rock salt
1 heaped Tbsp jaggery/brown sugar
¼ cup/20g dried shredded coconut
1 Tbsp finely chopped ginger
2 Tbsp/30g frozen green peas
voggarane
1 Tbsp ghee
½ tsp black mustard seeds
1½ heaped tsp cumin seeds
⅛ heaped tsp asafoetida powder (hingu)
2 medium chopped red or green jalapeno chilli, seeds, and white part removed
10-15 fresh curry leaves, torn in half
⅛ heaped tsp turmeric powder
juice of half a lemon or more to taste
½ cup fresh coriander, roughly chopped
1 cup kale or spinach or fenugreek leaves, roughly chopped
to serve
yoghurt
spicy Indian pickle
sprouts
preparation
- Wash the barley in a saucepan until the water runs clear. Then pour in 8 cups of water, bring to a boil, and lower the heat to maintain a rapid simmer for 10 minutes. Add the dal and simmer, uncovered, for 15 minutes.
- Add the celery and beans. Simmer until the barley has softened and the dals are cooked but still holding their shape—approximately 20 – 30 minutes. Do not cover the pot; this allows certain impurities or energetic imbalances to be eliminated.
- Add the peas, salt, jaggery, dried coconut, and chopped ginger. Simmer for a few minutes, then turn off the heat, cover, and set aside.
prepare the voggarane
- In a small pan over medium heat, add ghee and mustard seeds. When the seeds turn grey and pop, add the chilli, turn down the heat and add the cumin seeds, asafoetida powder, and chilli—fry until sizzling and fragrant.
- Add the curry leaves and turmeric powder and fry for 30 seconds, swishing the pan around to ensure the spices are evenly fried. Then, pour the voggarane into the kichadi.
- Squeeze in the lemon juice and stir in the coriander and kale. Cover and allow to sit for 5 minutes, then check for seasoning, adding more salt or lemon if needed.
When ready, drizzle with ghee, garnish with coriander and serve with a spoon of yoghurt.
- Categories: Indian & Ayurveda, indian recipes, kichadi, spring
Satya, Sivam and Sundaram
Truth, sacredness, and beauty are three most important characteristics seen throughout the universe. They come from the Eternal Truth and are contained in everything to a greater or lesser extent. Happiness takes shelter under their protection. Violence can utterly spoil them. When we intentionally violate these qualities we violate Truth. It is, therefore, our duty to preserve and maintain them.
The Sacred Tradition of Yoga by Dr Shankaranarayana Jois
A recipe shared by our teacher last year as part of The Jivana Yoga Programme, we are fortunate to be graced with their presence here in Portugal. Their presence in our homes and lives profoundly affects our daily existence, and our practices become a little bit more concrete and established on this yogic path.
Kaseri Bath – Sweet Upma
preparation 40 minutes
serves 8 – 10 small servings
Kaseri Bath is especially recommended for Yoga practitioners. It calms the mind and keeps it fresh. All constitutions may use it. Kaseri Bath can be served as part of the main meal, and it is especially recommended to be served with Upma or Idli. Best served warm, it is the Indian tradition to start with the sweet first. The taste and colour may vary depending on the type of sugar used. Instead of bananas, apples or pineapple can be used.
ingredients
1½ cups/350ml warm water
1 pinch saffron – 15 threads
½ cup/125ml ghee – melted
10 cashew
10 almonds
1 cup/170g semolina
¼ cup/35g raisins
3 medium/200g bananas
¼ tsp fine rock salt
1 cup/205g light brown sugar
6 cardamom pods – ¼ tsp
preparation
- Place the saffron threads in warm water to steep for 15 minutes.
- Cut the almonds into three pieces and the cashew nuts into two pieces. Peel and cut the bananas into 1 cm pieces. Remove the hard shell from the cardamom, place the small black seeds in a mortar and pestle, and grind into a fine powder—set aside.
- In a skillet over medium heat, add ghee, almonds, cashews, and semolina. Stir continuously for 10 minutes, or until the cashews have turned golden-brown.
- Pour in the saffron water, add the raisins, chopped banana and salt – stir continuously for 3 minutes.
- Add the sugar. After about 30 seconds of stirring, the Kaseri Bath will become considerably softer and liquid in consistency and then thicken slightly again. This process will take approximately 2-3 minutes of continually stirring or until the sugar has dissolved. While stirring, once you feel the Kaseri Bath is thicker in consistency and starts to pull away from the pan, it is ready.
- Turn off the heat and stir in the cardamom powder, mixing well.
Allow the Kaseri Bath to rest for a minute and for the flavours to deepen. Serve warm.
Goodness shared from Stacey
- Categories: autumn, Indian & Ayurveda, indian recipes, sweets
Garam means “heating,” and masala means “spice blend.” Garam masala is a warming spice mix. In Ayurveda, the word ‘warming’ refers to the ingredients ‘heating properties.´
Garam Masala is a very simple spice to make. You can toast the spices on the back burner while you prepare the vegetables for the dish you are going to make. When you grind the spices, the most delicious aromas fill your kitchen and put you into a state of blissful contentment. And that is a good place to start when cooking!
tips
- If you have ajwain seeds, add ½ tsp to the recipe below.
- Grind your cardamom, as the taste is much more fragrant, fresher, and intense. An easy way to do this is to roughly grind three tablespoons of cardamom pods in a high-speed blender or coffee grinder. Use a strainer to sift the ground pods, discard the shells and grind the bigger chunks to a finer powder.
- Make in small batches, as the spices can lose some of their flavour after just a couple of months, which can change the taste and balance of the whole blend.
- When using garam masala, it is best to add it at the end of cooking.
Food Preparation
In yogic philosophy, the cook who prepares the meal is very much honoured. The mindset of the cook deeply affects the food. It is important for the person preparing the food to maintain a calm and quiet demeanour, thinking about divine subjects is also highly beneficial while preparing food. If the cook is a seeker of Truth, holding the thought that her efforts to prepare the meal will support aspirants will have a positive effect to those who eat it.
The Sacred Tradition of Yoga by Dr Shankaranarayana Jois.
garam masala
Recipe inspired by ‘The Vegetarian Table’ by Yamuna Devi.
makes about ⅔ cup
ingredients
½ cup/35g coriander seeds
3 Tbsp fennel seeds
1 Tbsp black mustard seeds
1 tsp cardamom seeds
10 whole cloves
½ tsp red pepper flakes
2-inch piece cinnamon stick (roughly broken up)
preparation
- Preheat a heavy skillet over medium-low heat; add all the ingredients except the cardamom (as roasting it destroys the ‘sweetness’ in the seeds) and dry toast the spices, stirring occasionally until they darken slightly – about 10 – 15 minutes.
- Transfer the spices to a bowl and allow them to cool completely. When cool, place them in a coffee grinder or blender, add the cardamom seeds, and grind to a powder.
- Sift through, discarding the roughage – depending on how powerful your grinder is.
Use while fresh or store in an airtight container for up to a month.
I use garam masala instead of all-spice in this gingerbread spice cake and fruit cake, this tofu curry, and these vegetable samosas.
Goodness shared from Stacey
- Categories: homemade basics & staples, spice powders
It’s so good to have my site back. It had disappeared for ten days, and having it back was like having the comfort of an old friend.
We just returned from a holiday with my husband’s family, travelling through parts of Kerala in the South of India. We started in Cochin, staying in a lovely place called The Eight Bastion in Fort Kochi, where the food was exceptional and prepared by an excellent chef who catered for all our odd dietary needs, taking such pride, care and enthusiasm in everything he prepared. We saw the Chinese fishing nets and visited a few local churches and a Synagogue – in the heart of Fort Kochi. We then travelled high up into Munnar’s hill stations, staying at a lovely resort called ‘The Spice Tree”, where we were literally up in the clouds.
We went on hikes through the plantations and saw all sorts of spices grown – peppercorns, cardamom, turmeric, ginger, cinnamon, nutmeg and even had a go at cutting and harvesting rice. The sunset walks were exceptional, enjoying the breathtaking views of the valley. The last part of our trip was exploring the backwaters. We spent a day on one of the typical houseboats made of teak and bamboo – observing how the local people lived on the water, using the river to bathe, to wash their clothes and dishes, as a source of food and transport and everything in between. We watched palm tree after palm tree pass us by, paddy fields, colourful houses, and a romantic way of life that seemed unchanged for centuries. This is the beauty of Kerala.
For the last 25 years, we have been travelling to India, and this was the first time as a tourist rather than a budding yoga practitioner. India, as always, presented her magic and opened all our hearts – it was a truly memorable and magical trip.
~ Chinese fishing nets in a bright sky at Fort Cochin
~ Tea Plantations taken from the bus window at the end of a winding, five-hour journey, Munnar
~ Domestic chores along the river, Kumarakom
~ Water, vegetation and sky all become one. Backwaters
a warm salad of roasted carrot cauliflower, dal & mustard
Recipe slightly adapted from Grown and Gathered.
Don’t be shy with the kale greens—just make it green and lots of it. I love how the carrot adds a splash of colour; roasted beets would also work. I serve it with a whole avocado, sliced and spread into a fan, and slices of grilled halloumi. It is also great with a bowl of hummus. It is a welcome dish to take along to lunch or dinner.
Serves 4, as a side dish or 2 as a main
ingredients
400g carrots or Baby (Dutch) tops trimmed to 2cm
½ head/400g cauliflower
½ cup/100g whole moong dal (mung beans)
3 cups water
120g kale, mustard greens, chard, spinach, coarsely chopped
mustard dressing
1 Tbsp yellow mustard seeds
2 Tbsp extra-virgin olive oil
1 Tbsp brown sugar/jaggery/honey
zest from two lemons
vinaigrette
2 Tbsp extra-virgin olive oil
4 Tbsp lemon juice (1 large lemon)
½ tsp fine rock salt
⅛ tsp ground black pepper
1 Tbsp honey/sugar (optional)
preparation
- Preheat the oven to 190 C/ 375F.
- Cut the cauliflower into rough 4 cm florets, peel the carrots, and cut them into matchsticks about 5 cm long. Place in a large bowl and set aside.
- In a mortar and pestle, grind the mustard seeds until about half are ground and half are cracked; add the remaining dressing ingredients and continue to grind gently until combined.
- Pour the dressing over the cauliflower and carrot and toss, using your hands, until thoroughly combined.
- Spread the vegetables out on a baking tray in a single layer and roast for 45 minutes to 1 hour, or until the vegetables are just beginning to blacken around the edges.
- Wash the dal and place in a saucepan with the water, bring to a rapid simmer and leave, uncovered until they are tender – about 20 – 30 minutes. Just keep in mind you may have to add more water when cooking – depending on the quality of your dal. You really need to keep an eye on them and judge so that you are not left with mush. You want the dal firm, but cooked. When ready, pour into a strainer to drain off any excess water – leave for a few minutes.
- Prepare the vinaigrette: Place the oil, lemon juice, zest, honey, salt, and pepper in a jar. Seal with a lid and shake well. Set aside.
- Remove the stems from the kale, mustard, and chard and roughly chop. Then, lightly saute in a skillet, turn off the heat, and cover for a few minutes until just wilted.
- Place the salad in a large bowl, pour over the vinaigrette, add the cooked dal, and toss gently. The heat from the dal will help soften the leaves even more. Set aside for the flavours to come together while the vegetables are still roasting.
- When the vegetables are ready, add them to the marinated greens and dal and gently combine. Garnish the top with a large avocado, sliced and spread out into a fan, then add a few good rounds of freshly ground pepper and serve immediately.
Goodness shared from Stacey
These make a wonderfully healthy addition to a festive celebration. You can wrap them up in some recycled paper, or a ribbon with a bit of nature tucked in somewhere for a well-wisher or loved one. They are always appreciated. Some other ideas are these homemade raw halvah, zesty mango bliss balls, chocolate-covered caramels, salted tahini caramel balls, or an assortment of all three!
chocolate – toasted hazelnut truffles
You could experiment with different variations of these chocolate balls by adding orange or lemon zest, fresh mint, peppermint essence, or even delicately salted. For a smoother consistency, grind the nuts first and then add the rest of the ingredients.
I like how toasting brings out the nuts’ rich flavour. If you want to keep the truffles raw, skip the toasting process.
Inspired by Donna’s Date Chocolate Balls & Green Kitchen Stories
makes about 18 – 20 balls
ingredients
15 large Medjool dates, pitted
50g dried unsweetened shredded coconut
100g toasted hazelnuts/almonds
1 Tbsp extra virgin coconut oil
2 – 4 Tbsp cacao/carob powder
1 Tbsp water
1 tsp cinnamon powder
preparation
- Preheat the oven to 180C/350F.
- Place the hazelnuts on a tray and toast for 12 minutes; roll in a clean tea towel to remove some of the skin. The toasting brings out the warm, rich hazelnut flavour.
- Place all the ingredients in a food processor and pulse for about 1 minute or until the mixture comes together.
- Take a small amount of the mixture and roll into small round balls. If you are having trouble getting the mixture to come together, place the dough in the fridge for 15 minutes. Roll the balls in cocoa/carob powder, finely chopped toasted almond flakes, or shredded coconut.
- Place in the fridge for 20 minutes before serving, or package them into a jar tied with ribbon or raffia for a holiday gift offering.
pecan – cardamom spiced date balls
I love these bite-size balls for their exotic taste! If possible, grind your own cardamom, as the taste is so much more fragrant, fresher, and intense.
A recipe inspired by Anna.
makes 18 – 20
ingredients
12 large medjool dates, pitted
50g dried cranberries/goji berries (if using goji berries, roughly chop)
50g dried unsweetened shredded coconut
100g raw pecans
1 Tbsp extra virgin coconut oil
2 Tbsp freshly ground cardamom
1 Tbsp water
1 tsp ginger powder/1 Tbsp grated fresh ginger
preparation
- Place all the ingredients in a food processor and pulse for 1 minute or until the mixture comes together.
- Take a small amount of the mixture and roll it into small, round balls half the size of a golf ball. If you have trouble getting the mixture to come together, place the dough in the fridge for 15 minutes. Roll the balls in finely chopped toasted pecans or shredded coconut.
- Place in the fridge for 20 minutes before serving. You can also package them into a jar tied with ribbon or raffia for a holiday gift offering.
Goodness shared from Stacey
- Categories: energy balls/bites, sweets
Kashaya is a deeply nourishing and soothing drink that brings calmness to the mind and supports the general health and balance of the system. It is appropriate for all constitutions and seasons. It is recommended to consume it at the end of a meal and twice a day. Kashaya balances vata, pitta, and Kapha, helps maintain the digestive fire, and reduces heat in the body.
There are many variations of Kashaya. Below are two very simple and easy-to-prepare recipes for everyday use. They require only two of the main spices—cumin and coriander. The first is a Kashaya powder that involves lightly roasting and grinding the seeds, and the second is a simple infusion using the whole seeds.
Considering your constitution, it is good to remember that jaggery is more warming for the body than brown sugar.
coriander seed
Coriander effectively supports healthy digestion. Bitter, pungent and sweet, it evokes the digestive fire while cooling and soothing. Coriander seed removes excess heat in the body, making it helpful in cooling Pitta-related imbalances associated with menopause.
cumin seed
A common household spice, cumin’s Sanskrit name means ‘promoting digestion’. Cumin seeds are bitter, pungent, and astringent. It is carminative, aromatic, and, overall, cool in action. Cumin evokes the digestive fire, promotes healthy absorption, and eliminates natural toxins. It enhances immunity and invokes good sleep.
Coriander-Cumin Kashaya Powder
Our teacher, Ganapati Aarya, shared this recipe as part of the Sadvidya Yoga Programme. It came about as an aid to reduce Pitta disturbances in the body and to assist with interrupted sleep due to menopause. It is a deeply nourishing and satisfying drink after a meal, satisfies that sweet craving, and benefits from its wonderful medicinal qualities.
preparation 10 minutes
makes approximately 18 – 20 cups Kashaya
ingredients for kashaya powder
⅓ cup/35g whole cumin seed
½ cup/35g whole coriander seed
preparation
- Heat a skillet on a medium flame until it is hot to touch. Dry-roast the cumin seeds until their colour deepens and they become aromatic—approximately 1 minute. Seeds may start popping. Be careful not to burn the spices, as they can ruin the taste of the kashaya. Set aside to cool.
- Place the coriander seeds into the skillet and repeat the process – approximately 1½ minutes.
- First, grind the cumin seeds to a fine powder in a blender or coffee grinder. Pour the powder into a bowl and set aside.
- Repeat with the coriander seeds – these may take slightly longer to grind. Pour into the bowl with the ground cumin and combine well. Store in an airtight contain
er.
To preserve the medicinal qualities of the spices, make fresh every 10 – 14 days.
prepare the kashaya drink
The key to opening up the natural flavour is ensuring you get the kashaya to a rollicking boil just before straining – the heat changes everything.
ingredients
1 cup water
1 heaped tsp kashaya powder
1 heaped tsp brown sugar/jaggery
1 – 2 tsp/5-10ml milk (less milk is easier for the digestion, especially in the evening)
preparation
- In a small pan, pour 1 cup of water into it and bring it to a boiling point.
- Add the Kashaya powder and sugar and simmer for a few minutes.
- Turn off the heat, add the milk, stir, and pour into a cup (drinking the powder that collects at the bottom is beneficial for its medicinal properties).
- Set aside to cool until moderately warm. Enjoy.
Whole Coriander-Cumin Seed Kashaya
1 serving
Don’t throw away those leftover seeds after straining; place them in a garden pot outside your kitchen or the garden – in no time, you will have fresh greens to harvest for your cooking.
ingredients
½ tsp whole coriander seeds
½ tsp whole cumin seeds
1 cup water
1 tsp brown sugar/jaggery
1 tsp/5mL milk (optional)
preparation
- In a small pan, bring one cup of water to boiling point.
- Add the whole coriander, cumin seeds, and sugar, and allow to simmer for a few minutes.
- Turn off the heat, add the milk (if using), and strain the kashaya.
- Set aside to cool until moderately warm.
Goodness shared from Stacey
- Categories: drinks, drinks, homemade basics & staples, hot drinks, Indian & Ayurveda, indian recipes, spice powders
Parsnips are an ivory-cream root vegetable that tastes slightly astringent with a gentle earthy sweetness.
Parsnips taste sweeter as the soil temperature drops—the starch in them turns to sugar—so they’ll be at their best just after a cold snap. These tender morsels are lovely as a garnish in a hot soup like this one, steamed, mashed to a puree, roasted in ghee, served like this with mayonnaise, or tossed in a winter salad.
~ this morning, glorious colours of Autumn, lighting up the mistiest of mornings…
tip
When buying organic, I usually leave the peel on my root vegetables, but with parsnips, the skin tends to toughen when cooked, so it is best to peel.
sweet parsnip fries
serves 4, as a side dish
ingredients
7 medium/480g parsnips
2 Tbsp ghee/oil
rock salt
freshly ground pepper
preparation
- Preheat oven to 210C/410F.
- Rinse the parsnips, scrub well under running water, and peel the skin off them; cut them into fry shapes about 1 cm thick with a sharp knife.
- Place them in a bowl of water, move them around a few times, allow them to soak for 10 minutes, and then drain. This step helps to remove some of the starch and improve the crispness.
- Placing the parsnip sticks on a dry towel and allowing them to air dry for 15 minutes is very important.
- Once dry, place in a large bowl, drizzle with melted ghee or oil and toss well with your hands until it is well coated in oil.
- Place the parsnip fries on a lined baking sheet (you may need to use two), arrange them so they are not overlapping, and bake for 30 – 40 minutes until golden brown. There is no need to flip them halfway during cooking. Serve immediately.
Goodness shared from Stacey
Just back from our yearly retreat in India. Feeling FULL of stillness and quiet…
A recipe created last year for Holmes Place magazine as part of an ongoing concept of seasonal ‘superfoods’ throughout the year.
benefits
Brussels sprouts are a warming food that supports the stomach and large intestine. They are similar to cabbage and have a similar range of cancer-fighting compounds. Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are an excellent source of numerous nutrients, including folate, manganese, vitamin B6, dietary fibre, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. They are often recommended for chronic fatigue, headaches, and hypertension.
I love how easy Brussels sprouts are to prepare and how they require very little seasoning to make them shine.
tips
- Look for Brussels sprouts that are small and tightly closed.
- The smaller ones cook through quicker, whereas the larger ones tend to brown on the outside long before the insides are done.
- They make a lovely dish to serve with a simple dal and rice.
golden-crusted brussels sprouts
serves 4
Inspired by 101 Cookbooks.
ingredients
24 small brussels sprouts
2 Tbsp melted ghee\oil – divided
zest from one lemon
1 Tbsp freshly squeezed lemon juice
fine rock salt and freshly ground pepper
preparation
- Wash and pat dry the Brussels sprouts, trim the stem ends, and remove any raggy outer leaves. Then, cut in half from the stem to the top.
- Toss them gently in a bowl with one tablespoon of melted ghee, being careful to keep them intact.
- Heat one tablespoon of ghee in a large skillet over medium heat. Do not overheat the skillet, or the outside of the Brussels sprouts will cook too quickly.
- Place the Brussels sprouts in the pan flat side down in a single layer, sprinkle with salt, cover, and cook for approximately 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to check whether it is tender throughout. If not, cover and cook for a few more minutes.
- Once tender, uncover, turn up the heat, and cook until the flat sides are golden brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side.
- Season with more salt, a few grinds of pepper, a sprinkling of lemon zest and a squeeze of lemon juice. They are almost like eating candy, lovely bite-sized pieces.
Goodness shared by Stacey
This is a delicious recipe shared by our teacher, Ganapati Aarya, as part of the Jivana Yoga Program. Lemon rice is a simple and tasty dish. It is easily digested and suitable for all constitutions. It can be used daily and throughout all seasons.
Serve with carrot cosamberi, green salad, or cucumber raita.
Beautiful India
Mallige – Jasmine flower, Mysore
Lemon Rice (Chitraanna)
serves 3 – 4
preparation 30 minutes
ingredients
1 cup/200g white basmati rice
Peel from 1 lemon, in 2 wide strips
2 cups/500ml water
1 large carrot – 150g
2 tsp ginger, grated
½ cup/40g dried unsweetened shredded coconut
1 tsp fine rock salt
1 tsp sugar/jaggery
juice and zest of one lemon juice
¼ cup coriander leaves, chopped
voggarane
¼ cup peanut/melted coconut oil
½ tsp black mustard seeds
2 tsp split channa dal
1 tsp split urad dal
1 medium, mild dried red chilli
10 raw cashew nuts
1 tsp cumin seeds
10 fresh curry leaves
⅛ tsp asafoetida powder (hingu)
⅛ tsp turmeric powder
prepare the rice
- Bring the rinsed rice and shaved lemon peel to a boil in a saucepan. Reduce the heat to maintain a rapid simmer. Do not cover the pot—this allows certain impurities and energetic imbalances to dissipate. Simmer for 8–10 minutes, or until the water has evaporated. Turn off the heat, cover, and set aside to cool.
- While waiting for the rice to cool, grate the carrot—measuring 1 cup—grate the ginger, chop the coriander, cut the chilli into 3-4 pieces, and halve the cashews. Set aside.
prepare the voggarne
- In a skillet over medium heat, add the oil and mustard seeds. When the seeds start to splatter and pop, add the channa and urad dal. Fry for a few seconds, then add the chilli, cashews, and cumin seeds. Fry until the channa dal is golden in colour. Add the curry leaves, asafoetida, and turmeric powder. Continue to fry for a few seconds.
- Stir in the grated carrot, ginger, coconut, salt, jaggery, zest and lemon juice. Cook for 6 minutes, until all the ingredients have combined and the carrot is soft. Turn off the heat.
- Add the cooled rice and coriander and gently combine using the right palm of the hand to ensure the rice is mixed well with the spices. Taste and adjust the seasonings, adding salt, sugar/jaggery or lemon. Serve immediately.
Lemon rice can be served with raita, plain yoghurt, and cosamberi.
tips
- Channa and urad dāl can be purchased at your local Indian store. When briefly fried in the oil, they add a lovely crunch to the dish.
- Fresh curry leaves, stored in the freezer, keep their flavour for up to 6 months. They have wonderful medicinal qualities.
- Use heaped when measurements except stated otherwise.
variation
Replace the carrot with finely chopped green pepper.
Goodness shared by Stacey
- Categories: Indian & Ayurveda, indian recipes, rice & grain, spring