Ayurvedic cooking

a soothing broth and vegetable palya in one dish

15th May 2022

The liquid from the cooked dal is used as a soothing broth, while the drained and cooked dal is seasoned into a vibrant green palya. The broth is a soothing treat, with the addition of lemon juice and pepper. If you are feeling slightly under the weather, this broth is heavenly.

tips

  • Toor dal can be found in any Indian supermarket. I use a brand which I buy in Portugal, it is smaller and more polished with a quick cooking time. The toor dal variety purchased from the Indian store takes a much longer time to soften. With this in mind, you may need to experiment and cook the dals separately until you are familiar with each of their individual cooking times, or pre-soak the toor dal and cook together for 30 minutes, adding more water as needed. You don’t want the dal to be mushy, but rather hold its shape.
  • For quick preparation, the vegetables can be added to the simmering dal. I like to cook them separately to keep the vegetables vibrant.

a soothing broth and vegetable palya from one dish

preparation – 40 minutes

palya serves – 3 persons

broth serves – 2 cups

Recipe adapted from ‘Mysore Style Cooking’ by V. Sandhya

ingredients

¼ cup/50g whole moong dal

¼ cup/50g toor dal 

5 cups/1.4 litres water

1 flat tsp fine rock salt

voggarane

1 Tbsp ghee/peanut oil

½ heaped tsp black mustard seeds

⅛ tsp asafoetida

1 heaped tsp cumin seeds

1 fresh red/ green chilli, seeds removed, roughly chopped

8-10 fresh curry leaves

⅛ heaped tsp turmeric powder

1 ½ cups/200g green beans, finely chopped 

¼ cup/50g water, more as needed

1 bunch /50g dill, finely chopped stems and all

2 Tbsp dried/freshly grated coconut

2 Tbsp lemon juice, plus more for the broth

preparation 

1.  Cook the dal: In a pot, place the rinsed moong dal and water, bring to boil, turn down the heat, then simmer rapidly, uncovered for 18 minutes, add the rinsed toor dal and simmer for a further 10 mins, or until they just become soft, but still hold their shape. As mentioned above depending on the variety of toor dal, you may need to cook both dals together for 30 minutes or experiment separately until you are familiar with each of their individual cooking times.

2.  Add salt to taste, then drain the broth from the cooked dals and set both broth and dal aside.

3.  Prepare the voggarane: Heat ghee in a pan, add the mustard seeds; when the seeds start to pop and splutter, add asafoetida, cumin and chilli – fry until fragrant, then add the curry leaves and turmeric – fry few seconds. Add the beans, stir to combine with the spices. Pour in the water and simmer until the beans are cooked and the water has evaporated –  approx 4 – 5 minutes, you may need to add more water 1 tablespoon at a time.

4.  Turn off the heat, add the dill – mix well until combined with the spices and slightly wilted, add the cooked dal, coconut and lemon juice. Stir to combine, taste adding more salt and lemon, then transfer to a serving bowl. Serve with rice and drizzle with ghee.

5. To the remaining broth, add ⅛ tsp freshly ground pepper and 1 Tbsp lemon juice, taste adding more salt and lemon, as needed.

moong dal with slivers of ginger

8th April 2021

This soup is inspired by a recipe posted many years back, this version uses dal that is lighter and easier to digest – whole moong (green mung bean) and split yellow moong (which is the whole moong that has been skinned and split – see photo below).

It can be served as a soup with chapati, bread or rice and a simple vegetable palya (adding less water for a thicker consistency).

~ late evening walk in S Pedro de Sintra

I live in a village called São Pedro de Sintra, just on the outskirts of the historic city centre of Sintra. It is surrounded by history and character, with many old palaces and castles meandering up and down cobblestone roads and tall trees. I walk out my door and, within 5 minutes, enter a majestic forest and the beauty of the Mountain.

I try to walk daily and find exercise a soothing medicine; my sleep is better, and my mind is calmer with fewer thoughts. There is a deep sense of well-being and wonder when in nature.

Nature brings gratitude and opens the heart.

moong dal with slivers of ginger

Preparation 30 – 40 mins

Serves 3 – as a soup or 2 – as a dal

ingredients

½ cup/100g split moong beans (split yellow dal)

¼ cup/50g whole moong dal (mung beans)

6 – 7 cups water

1-inch thick knob fresh ginger peeled and cut into skinny slivers

1 medium /120g carrot, chopped

¼ tsp turmeric powder

voggarane

2 Tbsp ghee – divided

½ tsp mustard seeds

1 heaped tsp cumin seeds

⅛ tsp asafoetida powder

1 small fresh mild green/red chilli, seeded and cut into slivers

8 – 10 curry leaves

¼ cup coriander leaves, chopped

juice of ½ lemon

1 tsp fine rock salt

preparation 

1.  In a large pot, rinse the dal until the water runs clear, drain, add the water, bring to boil, skim off the foam that collects on the surface, then add the carrot, ginger, turmeric and 1 teaspoon ghee.

2.  Gently boil, uncovered, until the dal is soft and broken down; approximately 30 mins. Add more water if needed.

voggarane

3.  Heat remaining ghee, add mustard seed, and fry until they turn grey and pop; then add the cumin, asafoetida and chilli; fry until fragrant and golden; add curry leaves; fry for a few seconds, then add to the dal.

4.  Stir in the salt, lemon juice and coriander. Taste, and add more salt or lemon as needed.

When serving, garnish with fresh coriander and drizzle with ghee.

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)

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.

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:

~

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.

~

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 ~

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: 

~

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.

~

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 ~

chuchu palya

8th January 2020

I  planted a chuchu vine 2 years ago, the first year it took off with great enthusiasm climbing up and over anything in its path. By the middle of Autumn, it was covered in small white flowers which sadly fell to the ground. This year, those white flowers turned into little buds, which grew into tiny, then small, then medium, then big chuchu. Lots of them! There are so many hidden amongst the leafage that when I think that I have picked them all, a few days later I come away with another basket full!

~locally known as Chuchu, Seemebadanekaayi in South India, Chayote in Mexico and Choko in Australia~

chuchu palya

Preparation –  25 minutes

Serves 2 – 3

Use heaped spoon measurements unless otherwise stated.

ingredients

2 Tbsp peanut oil

1 medium/360g chuchu

½ cup water

⅓ cup dried shredded coconut

1 tsp fine rock salt

1 tsp jaggery

¼ cup coriander leaves, chopped

voggarane

½ tsp black mustard seeds

1 Tbsp channa dal

tsp asafoetida powder

tsp turmeric powder

15 curry leaves

to serve

carrot palya  (Instead of grating, cut the carrot into small uniform cubes. When cooking, add a ¼ cup water and simmer uncovered until the water evaporates.)

yoghurt

spicy amla pickle

round brown rice

preparation

1.  Peel the chuchu and finely chop into small uniform cubes. Set aside.

2.  In a skillet, over medium-high heat, pour in the oil, add the mustard seeds and split channa dal – fry until the mustard seeds pop and channa dal starts to turn golden-brown.

3.  Add the asafoetida, curry leaves and turmeric – fry for a few seconds.

4. Add the water and stir in chuchu, simmer uncovered for 10 minutes then cover and simmer, stirring often  – approximately 5 minutes or until the chuchu is cooked and water has eliminated.

5.  Turn off the heat, add the dried coconut, salt, jaggery and coriander. Stir to combine.

variation

  • Towards the end of cooking stir in ½ cup full-fat yoghurt.

puliyogare – tamarind rice

29th August 2019

Puliyogare is a traditional Karnataka style tamarind rice and is made by tempering pre-cooked rice in a spicy tamarind paste. It is very flavourful, slightly spicy, sweet and sour. Puliyogare is also prepared on auspicious days and festivals and offered as prasadam (offerings).

~ sunflower (genus helianthus)~

~ sunflowers are known to being the ‘happy’ flowers. They symbolise adoration, loyalty and longevity.

~ each sunflower is actually thousands of tenny flowers.

~ when sunflowers are young they track the sun throughout the day, this is called heliotropism. It is believed that they do this because they follow a circadian rhythm as we do as humans – they face east at dawn and slowly turn west as the sun moves across the sky before resetting themselves overnight. Mature sunflowers stop tracking the sun and only face east.

puliyogare

Don’t be tempted to go light on the sugar, this dish relies on the perfect balance of sweet and sour.

Preparation – 30 minutes

Serves 3 – 4

ingredients

1 cup/200g white basmati rice

2 cups water

voggarane

cup peanut or coconut oil

½ tsp heaped black mustard seeds

1 tsp heaped split channa dal

½ tsp heaped split urad dal

1 heaped Tbsp peanuts, chopped

tsp asafoetida powder

12 fresh curry leaves

tsp heaped turmeric powder

2 heaped tsp/25g puliyogare gojju*

½ cup/40g dried shredded coconut

4 heaped tsp/30g jaggery/brown sugar

1 heaped tsp fine rock salt

1 flat tsp rasam powder

*If you don’t have pre-made puliyogare gojju, make your own by mixing 2 Tbsp tamarind concentrate, 1 heaped Tbsp jaggery and 1 flat tsp rasam powder – mix to a paste.

to serve

cucumber slices

yoghurt/curd rice

preparation

1.  In a saucepan, wash the rice until the water runs clear, drain and pour in 2 cups water, bring to boil, then reduce the heat to maintain a rapid simmer – simmer for 8 – 10 minutes, uncovered or until water has evaporated.

2.  Turn off the heat, cover and set aside to cool. Measure out the remaining ingredients.

prepare the voggarane

3.  In a skillet, over medium-high heat, add the oil, mustard seeds, channa, urad dal and peanuts; when the seeds turn grey and both dals are golden-brown, turn down the heat, add asafoetida, turmeric powder and curry leaves – fry for 30 seconds, stirring to allow the spices to fry evenly.

4.  Turn off the heat and stir in the puliyogare gojju, then add coconut, jaggery, salt and rasam powder.

5.  Add the cooked rice, and gently combine, ensuring the rice is mixed well with the spices. Taste and adjust the seasonings, adding salt or jaggery.  Garnish with a handful of coriander leaves and serve with a spoon of ghee.

summer garden palya

2nd July 2019

A palya which I have been making often, very simple, quick and based on what is in the garden at the moment; a handful of beans, small cabbages and a few small zucchinis. Feel free to change the vegetables to suit the season or availability. Great served over rice, with avocado and pickle or accompanied with a simple dal. 

summer garden palya

Preparation 30 minutes

Serves 4 

Use heaped spoon measurements.

ingredients 

2 cups/230g zucchinis

3 cups/170g cabbage

1 cup/150g green beans

¼ cup/60ml water

1 tsp fine rock salt

2 tsp jaggery/sugar

5 Tbsp dried shredded coconut

½ cup chopped coriander/fenugreek leaves

voggarane

4 Tbsp peanut/melted coconut oil

½ tsp black mustard seeds

1 Tbsp split channa dal

1 tsp cumin seeds

1 medium, mild dried red chillies, chopped

⅛ tsp hingu powder (asafoetida)

¼ tsp turmeric powder

20 fresh curry leaves

to serve

ghee

brown rice

sliced avocado

spicy pickle

preparation

1.  Chop the zucchini, cabbage and green beans into small uniformed pieces and measure the spices for the voggarane – set aside.

prepare the voggarane

2.  In a heavy-bottom skillet, over medium heat, pour in oil, add mustard seeds and channa dal; when they turn grey and the dal is golden-brown, turn down the heat, add cumin seeds, chillies, and asafoetida – fry for 30 seconds, then add the turmeric powder and curry leaves – fry for a few seconds longer.

3.  Add the vegetables, water, salt and jaggery – stir to combine, and cook uncovered on medium heat for 3 minutes – stirring regularly, then cover and cook until the vegetables have softened – 3 more minutes. 

4.  Turn off the heat and stir in the dried coconut and coriander. 

5.  Allow to sit for 5 minutes in order to cool slightly and for the flavours to be absorbed. Taste, adding more salt or jaggery, as needed.

Serve with brown rice drizzled with ghee.

beetroot palya

11th April 2019

I prefer to keep this palya simple and the flavours subtle, as it is normally served with other complex dishes. Use fresh, small-medium sized beetroot with lots of flavour and preferably with their greens attached – a reliable sign of freshness. Always give them a squeeze to avoid buying old spongy beetroot that has been stored too long.

~ vegetable garden and blossoms ~

beetroot palya

Preparation – 40 minutes

Serves 4, as a side dish.

ingredients 

4-5 medium/450g beetroot

voggarane 

2 Tbsp peanut oil

½ tsp mustard seeds

15 small curry leaves

½ tsp fine rock salt

1 tsp jaggery

3 Tbsp finely chopped fresh dill

3 Tbsp freshly grated coconut – can replace with dried

to serve 

whole moong dal with garden greens

yoghurt

rice

preparation 

1.  Scrub the beetroot and place in a pot of boiling water – simmer for 30 minutes until tender but still firm.

2.  Drain and allow to cool slightly. Using vinyl gloves (this will keep your hands clean while working with beets) slip the skin off. If the skin doesn’t slip off easily, use a knife to scrape the skin away. Finely chop into small uniformed cubes and place in a serving bowl.

prepare the voggarane 

3.  Heat the oil in a small pan, add the mustard seeds; when they turn grey and pop, remove from heat, add in the curry leaves, swishing the pan around for the leaves to fry evenly. Turn off the heat and allow to cool for 1 – 2 minutes, then stir in the salt and jaggery.

4.  Pour the voggarane over the beetroot – toss until well-incorporated.

5.  Add the finely chopped dill and sprinkle over the coconut – stir to combine. Garnish with a handful of small beetroot leaves.  Serve warm, or at room temperature.

variations 

  • Stir through 1  cup full-fat yoghurt.

suggestions 

  • If buying beets with their greens still attached, lightly steam the greens when boiling the beet, double the voggarane and stir through.

whole moong dal with garden greens – two variations

18th March 2019

There are two different ways to prepare this dish. One is more of a soupy, liquid dish and the second is a dry palya of sorts; both use the same ingredients, whilst the main difference being the amount of water used.

Soupy Whole Moong Dal with Garden Greens

Preparation 40 minutes

Serves 3

ingredients
½ cup/100g whole moong dal (mung beans)
4½ cups water
2 cups/55g loosely packed kale/fenugreek/spinach,cabbage & coriander leaves
2 Tbsp dried shredded coconut
1 tsp fine rock salt
1 tsp jaggery/brown sugar
1 -2 tsp lemon juice
voggarane
1 – 2 Tbsp ghee
½ tsp black mustard seeds
1  heaped Tbsp split channa dal
1 heaped tsp cumin seeds
1 chilli (broken into three pieces)
⅛ tsp asafoetida powder
⅛ tsp turmeric powder
12 curry leaves

to serve
Rice
Yoghurt with cucumber
Beetroot Palya /Shaved Beetroot Salad

preparation
1.  In a medium saucepan wash the dal until the water runs clear, drain, then pour in the water, bring to boil, reduce the heat to maintain a rapid simmer – simmer, uncovered until tender – about 20-30 minutes or until the dal is cooked. Just keep in mind you may need to add more water when cooking – depending on the quality of your dal.

2. While waiting for the dal to cook, wash the greens and roughly chop. Measure out the remaining ingredients. Set aside.

prepare the voggarane
3.  In a small pan over medium-high heat, heat the ghee, add mustard seeds and channa dal, fry until the mustard seeds turn grey and the dal is golden brown.

4.  Turn down the heat and add the chilli and asafoetida powder – continue to fry for 20 seconds, swishing the pan around for the spices to fry evenly, add the curry leaves and turmeric powder, turn off the heat, then add the voggarane into the dal.

5.  Sprinkle in the dried coconut, salt, jaggery, lemon juice and fold in the green leaves – mix well, cover and allow to sit for 5 minutes until the greens have wilted. Taste adding more sweet or sour as needed.

Serve over rice, drizzle with ghee and sprinkle with a few rounds of freshly ground pepper.

suggestions

  • Soak the dal in the morning or evening for quick meal preparation.
  • To keep the green leaves vibrant, add only when ready to serve.

variations

  • Use split yellow moong dal instead of the whole moong dal.
  • Add in finely chopped carrot instead of the garden greens.

Dry moong dal with garden greens

Preparation – 40 minutes

Serves 3 – 4

ingredients
½ cup/100g whole moong dal (mung beans)
3 cups/750ml water
2 cups/55g loosely packed kale/fenugreek/spinach/cabbage & coriander leaves
2 Tbsp dried shredded coconut
1 tsp fine rock salt
1 tsp jaggery/brown sugar
1 – 2 Tbsp lemon juice
voggarane
1 Tbsp ghee
½ tsp black mustard seeds
1 heaped Tbsp split channa dal
1 heaped tsp cumin seeds
1 chilli (broken into three pieces)
⅛ tsp asafoetida powder
⅛ tsp turmeric powder
12 curry leaves

to serve

tomato gojju

shaved carrot salad

guacamole

rice

preparation

1.  In a medium saucepan wash the dal until the water runs clear, drain, then pour in the water, bring to boil, reduce the heat to maintain a rapid simmer – simmer, uncovered until tender – about 20-30 minutes. Just keep in mind you may need to add more water when cooking – depending on the quality of your dal. Keep an eye on them and judge so that you are not left with mush. You want the moong dal firm but cooked.

2. While waiting for the dal to soften, wash the greens and finely chop. Measure out the remaining ingredients – set aside.

3.  When the dal is ready, pour into a strainer to drain off any excess water – leave for a few minutes.

prepare the voggarane
4.  In a medium skillet over medium-high heat, add the ghee, once it’s hot, add the mustard seeds and channa dal; fry until the mustard seeds start to pop and the dal is golden-brown.

5.  Turn down the heat and add the chilli and asafoetida powder – continue to fry for 20 seconds, then add the curry leaves and turmeric powder – allow to fry for a few seconds, stirring for the spices to fry evenly.

6.  Turn off the heat and add the greens, mix well (may need to add 2 tablespoons of water if it feels to dry). Cover and allow the greens to wilt.

7.  Stir in the cooked dal, dried coconut, salt and jaggery – mix well, cover and allow to sit for 5 minutes for the flavours to come together. Taste adding more sweet or sour – I like to add extra lemon juice.  When serving, garnish with lemon zest and freshly grated coconut.

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