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 […]
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 […]
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 […]
sprouted moong coconut lemon palya
I made this last weekend for a relaxed lunch with family and friends. It was served with fermented Indian dosas, spicy chickpea sambar, carrot palya and a bowl of sliced avocados with arugula leaves and mustard micro-greens. After a last-minute panic, thinking this may not be enough, I had moong dal sprouts waiting to be used. […]
carrot moong dal soup – a winter warming soup
I thought I would revisit this soup, as it is one I make most often in the colder months and a particular favourite of Donna’s. It is also very quick and easy to prepare and has such simple flavours and warmth due to the pepper and ginger, keeping us nourished and grounded in these colder […]
roasted pumpkin palya
from garden to table… Something about the shape and colour of a pumpkin in its round, jolly state, glowing bright and light amongst the blackened droopy leaves and tangled stems, makes you smile. Particularly now, after being absent from the garden for three weeks, attending our yearly yoga retreat in India. I came back full […]
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 […]
carrot palya & a flower mandala
Golden rays of spring colours peeking through and enjoying this unusual stillness… This is a quick and easy dish to serve with dosa or chapati. It’s especially good with a bowl of guacamole and a spicy Indian Sambar. tips The secret to getting this simple palya just right is to saute the grated carrot minimally so that […]
Jonathan’s weekend upma
My husband has a few signature dishes. The most favoured are his pasta sauce, Indian lemon rice, and this one, which he makes for us every Saturday morning. JONATHAN’S WEEKEND UPMA WITH CHARRED OKRA serves 2 – 3 This is a savoury semolina pilaf. Cut the vegetables into small uniform pieces so they cook evenly, and vary your […]
baked vegetable samosas & hibiscus mandala
I woke with a feeling of peace in my heart all day, I breathed softly, moved slowly afraid it might disappear… I made these for a special dinner sitting around the fire outside. For my first attempt, I used a good-quality, ready-made puff pastry, but the second time, I made my own pastry using a […]
Aytana’s winter warming dal
When we hold workshops, we host up to 12 people in our home and up to 16 – 20 for dinner. I draw up a timetable or roster, and everyone signs up for their turn at cooking, cleaning, lighting the oil burner, refreshing flowers and the general cleanliness of the yoga room throughout the 10-day […]
spiced adzuki bean stew with vibrant green chard
Delicious splashes of autumn colours here and there… Grounding, warming, and hearty, this dish is perfect for those short on time. Replace the ground spices and chilli with a tablespoon of sambar powder. Serve with avocado raita or Greek yoghurt, crunchy green cucumber salad, and a bowl of quinoa. SPICED ADZUKI BEAN STEW WITH VIBRANT […]
golden cauliflower soup
on a windy day….. everything moves…. golden cauliflower soup preparation 35 minutes serves 4 – 6 Inspired by ‘The Sivananda Yoga Cookbook.’ This has very minimal ingredients but is surprisingly delicately flavourful. I served it with a loaf of freshly baked bread, this beetroot salad (all finely chopped instead of grated) and this guacamole. ingredients […]
green mung dal with Indian spices (revisited)
This post was originally published in June 2009 when we first started our blog. We both adore this dish, so we decided to update and repost it. Usually, I never know what I will cook until I venture into the garden and start picking, smelling, and just being present. Then, the excitement and inspiration start […]
summer moon kichadi
I spent the late part of the day working in the garden under a big, white, round moon… Guaranteed to soothe unsettled hearts. SUMMER MOON KICHADI generously serves 3 ingredients ½ cup brown basmati rice ½ cup split moong dal 3 cups water ¼ tsp turmeric powder 1 tsp ghee voggarane 2 tsp ghee 1 […]
green pea & yellow dal coconut curry soup
in the spirit of change and acceptance feeling the need to be quiet and introverted, completely lost in my own meandering thoughts. I thought I woke up to rain this morning, but it was just the wind in the trees. GREEN PEA & YELLOW DAL COCONUT CURRY SOUP This soup thickens up, so you may […]
spiced aubergine & sweet potato curry
My vegetable garden consists of six triangles arranged in the shape of a mandala, with an olive tree in the middle and a seat around it. It is my sanctuary where I find quiet, contentment, and peace. When I work in the garden, I usually start from one triangle and work my way around until […]
sprouted mung bean cabbage & green pea curry
Jonathan returned from India this morning with a suitcase full of surprises that my dear friend Mary had organised for him. It was wonderful, as my whole kitchen oozed with the smells of India. With him arrived an amazing cookbook written by Sandhya. Any Western staying in Mysore for long periods is very familiar with […]
mixed dal soup & a goose called kangaroo
Summer has arrived in Israel, and the weather is scorching. I gather all the vegetables I need for the day from the garden early in the morning. Everything looks fresh, green, and moist from the morning watering and the mild temperatures. This time of day spares the plants from the harshness of the sun. I […]
tofu capsicum subzi
It has been a dull week in the kitchen, mostly doing everything on auto-pilot without much inspiration and enthusiasm. Usually, when this happens, after I explode in an enthusiastic, creative burst of new ideas and newfound courage to try different things in the kitchen. This curry was the result. I have also been taking the […]
roasted aubergine with yoghurt & Indian spices
Before leaving for our summer holiday in Australia, I had a lot of aubergines in the garden and needed to find ways to use them, hence the reason for another post featuring them as the main ingredient. Hamilton Island, Qld Australia, August 2016 This is roasted eggplant with spice-infused ghee, braised tomatoes, yoghurt, and fresh coriander. […]
south Indian sambar with vegetables
Sambar is another Indian dish I regularly make, serving it with dosa or rice. You can experiment with any seasonal vegetables you have or whatever is abundant in your garden. Whole green mung beans can be used instead of yellow lentils. tips Toor Dal is a yellow split lentil with a slightly sweet taste. […]
easy sprouting & a recipe
Lettuce goes to seed quickly in the Summer heat here in Israel, so during this season, I need to get creative about what I can put into my salads. This is where sprouting comes in. I usually sprout mung beans by themselves, but a few weeks ago, I experimented with this combination: equal amounts of […]
