a soothing broth and vegetable palya in one dish
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 […]
moong dal with slivers of ginger
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 […]
vegetable bath
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 […]
light & cleansing
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 […]
grounding & satisfying
I have a little brown book the size of the palm of my hand in which I write down combinations that have worked well and have become a weekly favourite. Whenever I lack inspiration in the kitchen, I refer to this little book. I appreciate aestheticism, so my cooking is very much inspired by this […]
chuchu palya
I planted a chuchu vine two 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 […]
puliyogare – tamarind rice
Puliyogare is a traditional Karnataka-style tamarind rice 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 be the ‘happy’ flowers. They symbolise […]
summer garden palya
I have been making this palya often. It is 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. It is great served over rice, with avocado and […]
beetroot palya
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. […]
whole moong dal with garden greens – two variations
There are two different ways to prepare this dish. One is more of a soupy, liquid dish, and the second is a dry palya; both use the same ingredients, whilst the main difference is the amount of water used. Soupy Whole Moong Dal with Garden Greens preparation 40 minutes serves 3 ingredients ½ cup/100g whole […]
cabbage carrot palya
Growing up, dinner was always six o’clock sharp, no later and no earlier. I grew up on the same weekly menu for as long as I lived with my parents, and they still eat according to this same menu to this day. This routine seems to be deep-rooted. As I get older, I see a pattern […]
easy one-pot kichadi
This is a quick, satisfying one-pot meal to prepare. It is easy to digest, nourishing, balancing, and a complete protein in one bowl. When eaten together, rice and dal provide all the essential amino acids for a nutritionally sustainable meal. It is perfect for when you don’t have a lot of time to cook and […]
favourite rasam recipe – three ways
I rely on these three recipes for a twice—or thrice-weekly meal. They are the same recipe, with the exact measurements of spices; you just change the dal and vegetables. In the first two recipes, you grind the coconut rasam mixture: whole moong dal with tomatoes and chard split moong dal with charred okra and fenugreek […]
okra and fenugreek leaf palya
fenugreek Growing fenugreek (methi) in the garden or a pot on a balcony is one of the easiest things to grow. The seeds miraculously start to pop up in 3 -5 days, and in 4 weeks, the fenugreek is ready to harvest. Fenugreek grows well from spring to early autumn, especially when the soil is […]
chuchu gojju
chuchu (commonly known as Seemebadanekaayi in South India, or chayote squash in Mexico) is a pear-shaped, light-green vegetable in the gourd family. It has a crunchy texture and a mild, sweet taste. Chuchu is a perennial vine that climbs over fences, shrubs, and trees. There is no need to peel the skin in the young, […]
cosamberi – Indian spiced raw salad
Cosamberi is a delicious, light, easily digestible raw salad that nourishes the body. It is best eaten as a side dish alongside the main meal in the morning or evening. It balances vata, pitta, and kapha. Less is More There are hundreds of varieties of food, but in order to be fit and healthy for […]
one-pot dal for Yasmin
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 […]
barley kichadi
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 […]
lemon rice
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 – […]
coriander leaf vānghī bāth
We made this dish in the last ‘Introduction to Meditation & Ayurvedic Cooking’ workshop we held in June. It is a recipe given to us by Gillian, taught to her by our teacher’s wife. The original recipe uses fresh fenugreek leaves, which are hard to come by here in Portugal, so the coriander leaves make a lovely alternative. […]
pepper rasam
Pepper Rasam is a simple and tasty liquid dish, considered tridhatus samya, which balances all three doshas: vata, pitta, and kapha. It provokes the appetite and is helpful for indigestion. It helps reduce nausea and benefits those with a high fever. It may be consumed two or three times a week. ~ Evening, Praia Do Guincho […]
carrot raita & an offering
caminho boa vista There is a spot on this property where three mighty cedar trees root together in a triangle, creating a vaulted, protected central glade below. This space draws you in, inviting a connection, a pause to listen, quietening our minds and becoming present in that moment of beauty. One of the trees has […]
moong dal sambar with green beans
We have had two teachers here from India teaching the Jivana Yoga Programme, which takes place two mornings on the weekends. They inspire and guide us in the areas of asana, pranayama, Samskrta, Yogic philosophy, and Yogic cooking, but we also learn so much more by just being in their grace-filled presence. I have enjoyed […]
green gram tovve (split moong dal)
precious evening twilight “Every thought you produce, anything you say, any action you do, bears your signature.” ~ Thich Nhat Hahn soothing split moong dal serves 3 preparation 30 minutes Recipe shared by our teacher, Ganapati Aarya. I have been making this a lot lately, sometimes as soup or other times with rice and a […]
okra palya
Enjoying the last of Summer’s okra! OKRA It seems that people either love it or hate it. For people who hate okra, it usually comes down to its sliminess. These green pods ooze mucilage, a thick, wet, sticky substance that some people can’t get behind. Many people who don’t like okra don’t know how to […]
