one pot meals

bisi-bele bāth – revisited

13th April 2018

I thought I would revisit some of my favourite recipes, which I make weekly and update our personal preferences. This is one dish I love to eat in the cooler months (which in Sintra is the most part of the year).

Once I start eating a warm bowl of Bisi-Bele Bāth, a feeling of being present warms and soothes the system, satisfying all six tastes.

~ waiting for Spring

bisi-bele bāth

preparation time – 1 hour

serves 3 – 4 

This dish nourishes the body and suits all constitutions. It is recommended to consume in the colder months. During warmer months, it will be heavier for the body. People with vata disorder or digestion problems should not consume it very often.


½ cup/100g toor dal

6 cups/1½ litres water

1 medium/80g carrot

1 medium/110g potato

1 cup/80g cabbage/green beans

½ cup/100g white basmati rice

10 curry leaves

1 heaped Tbsp/15g jaggery/brown sugar

1 heaped tsp fine rock salt

1 tsp tamarind paste

1 tsp ghee

¼ cup/30g frozen green peas

¼ cup coriander leaves, chopped 

sambar-coconut paste

¼ cup/20g dried unsweetened coconut

1 heaped Tbsp/18g sambar powder (moderately spiced)

1½ cups/375ml water – divided

for the voggarane 

2 tsp ghee

¼ heaped tsp black mustard seeds

⅛ heaped tsp asafoetida powder

⅛ heaped tsp turmeric powder


1.  Cut the vegetables into small uniformed pieces. Measure out remaining ingredients – set aside.

2.  In a medium saucepan, wash the dal until water runs clear, drain, then add water, bring to boil, skim off any foam which accumulates on the top and simmer for 5 minutes.

3.  Add the vegetables, reduce heat to maintain a rapid simmer – simmer rapidly until the dal starts to soften – depending on the type of dal – approximately 15 minutes.

4.  Rinse the rice and add to dal, along with the curry leaves – rapidly simmer for 20 minutes or until the rice is sufficiently cooked. You may need to add more water.

prepare the sambar-coconut paste 

5.  In an upright blender, place the coconut, sambar powder and pour in 1 cup water  – blend on high for 1 minute.

6.  Pour into the dal, adding ½ cup water to swish the blender clean – simmer for 5 minutes, adding more water if needed.

7.  Turn off the heat, add jaggery, tamarind, salt, ghee and green peas.  Stir, cover and allow to sit undisturbed for 5 minutes. The bisi-bele bath will thicken as it sits.

prepare the voggarane

8.  In a small pan over medium heat, add the ghee and mustard seeds; when the seeds turn grey and pop, add the asafoetida and turmeric, swishing the pan around to allow the spices to fry evenly – add to bisi-bele bath.

9.  Add coriander, taste, adding more salt, sambar powder, sweetener or tamarind.

To serve, spoon into bowls with a scoop of yoghurt and a drizzling of melted ghee.

Goodness shared by Stacey

cleansing yogi bowl with a golden tahini ginger turmeric sauce

31st December 2015


This is a wonderful cleansing restorative bowl that is so easy to make.  A perfect dish for busy lives and those who desire to eat well, choosing foods which are beneficial to support you on your journey.  The mix of cooked and raw vegetables provide a feeling of cleansing, balancing, grounding nourishment for the mind and body.  It holds all six tastes in Ayurvedic cooking –  salty, sour, sweet, astringent, pungent and bitter. These six tastes help maintain one’s contentment and keep all our emotions in perfect balance.  The earthy flavours of the turnip and their greens provide a balance to the sweetness of the sweet potato.  The golden tahini ginger turmeric sauce brings all the flavours and textures together.

The Ayurvedic bowl is a very quick, easy and simple concept with a tasty sauce that compliments and brings the added nourishment.  All vegetables can be changed to whatever is in season or what is available in the garden or fridge.  I appreciate the play of colours in this bowl which is divided into one part grain and legume; two cooked vegetables with their greens; two types of raw vegetables; some garnishes; and a delicious sauce.

When using turnips, use the younger, smaller turnips; they can be grated, tossed into salads or steamed and dressed with ghee or a favourite sauce like the one below.  The green leaves of the turnip have a very high calcium content, this is why they are slightly bitter.  They also provide special nutrient support to the body’s detox system, its antioxidant system, and its inflammatory/anti-inflammatory system.  When cooking with turnip greens, chop and wash the leaves and thinner stalks, and then lightly steam as you would spinach, kale or chard to maintain their maximum nutrition and flavour.

early morning sebastopolleaf - early morning frost on fence

These are a few snippets of where we have been these last few weeks – taken early morning outside a sweet little room in Northern California on our friend’s beautiful property.  We are still travelling, celebrating the New Year in the high mountains of Colorado surrounded by a soft blanket of snow, a cosy warm fire, deep loving laughter, dear friends and nourishing meals, inner-spersed with bouts of creative painting.

Wishing you a joyful and deeply peace-filled year ahead.


cleansing yogi bowl

Serves 2

Inspired by this abundance bowl.

What I love about this bowl is its simplicity.  The rice and moong dal are cooked together and just before they are done, the vegetables are added to steam on top. While they are steaming, you make the sauce, then shred the cabbage.  So quick and easy!  

for the bowl

cup small round brown rice

cup whole moong dal

2 – 3 small turnips, greens attached

2 cups sweet potato, cut in small cubes

1½ cups purple cabbage, finely shredded 

for serving

2 Tbsp toasted sesame seeds

4 Tbsp melted ghee

a handful of fresh coriander


1.  Combine the rice and dal in a medium saucepan, rinse a few times and drain, add 2 cups water, bring to boil over a high flame.  Once boiling, reduce the flame and simmer covered until the water has absorbed – about 45 minutes.

2.  Wash the sweet potato, turnip and their greens (if using small turnips there is no need to peel), peel the sweet potato, and chop into 1 cm cubes.  Break off the thicker stems of the turnip greens, keeping the tiny leaves for garnish, and set aside.

3.  20 minutes before the grains have finished cooking, place the sweet potato and turnips on top of the rice and dal, then cover.

4.  When the grain and vegetables have cooked, turn off the heat and place the turnip greens on top.  Keep covered, and leave to sit for 4 minutes for the greens to lightly steam through.

5.  Shred the cabbage very finely, either using a mandolin or a sharp knife.  Wash and dry the coriander leaves- set aside.

6.  Make the sauce below.

assemble the bowls

7. Once everything is ready, simply spoon into the bowls, the rice and dal with the steamed vegetables and greens on top, drizzle generously with ghee, add the shredded cabbage and coriander leaves on the sides of the bowl and pour over the sauce.

Season generously with a few good rounds of pepper and salt, sprinkle with toasted sesame seeds. Enjoy!

golden tahini ginger turmeric sauce


This has become a favourite in our household and can be used to spruce up salads, roasted vegetables, and cooked whole grains.  For a smoother consistency, place in a blender, and blend for 30 seconds.


cup tahini

cup water

½ tsp cumin seeds

2 – 4  Tbsp freshly grated ginger

1 Tbsp freshly grated turmeric or 1 tsp turmeric powder

zest and juice of half a lemon

tsp fine Himalayan salt


1. In a small pan, dry-toast the cumin seeds, once cool, transfer to a mortar and pestle and grind to a fine powder, then add the grated ginger, turmeric and tahini, gradually add the water, stirring constantly.  The tahini will start to seize up, but keep stirring until smooth and creamy.

2.  Add the rest of the ingredients and stir until well combined.  For a more pourable sauce, add water as needed.  Taste and adjust the seasonings, adding more ginger or lemon.  The flavours and golden colour will intensify as the sauce sits.


4V7A9868_1980x1297Goodness shared by Stacey

turmeric flavoured millet, amaranth & seasonal vegetables

1st June 2014


I thought I would share this simple, but extremely quick and easy nutritious meal I have most mornings. You will appreciate the ease which the body digest it.  It is actually my first meal of the day at around 10 or 11 o’clock, depending on when I feel the first signs of hunger.

I love these one-pot meals that use a number of different foods cooked in a single pot with ample water.

The importance of this bowl is finding the right millet to use. I use a very small grain (foxtail millet) as opposed to the bigger commonly found millet, which can become quite dry when cooked.  The foxtail millet is much finer and softly moist, and when combined with amaranth, the two together create a very soothing, playful texture.

Amaranth is high in protein, fibre, rich in vitamins, and exceptionally rich in the amino acid, lysine, which is absent in most other cereal grains. It is also high in calcium and has an iron content four times higher than brown rice.

I change the vegetables to what is in season and depending on what can be picked from the garden. Sometimes I use celery when there is no fennel or broccoli, spinach opposed to kale, sweet peas instead of beans etc.  To serve, I  keep it as simple as possible, just adding a little Indian pickle (something spicy), half of an avocado or scoop of yoghurt and lavishly drizzle with ghee.



turmeric flavoured millet,amaranth & vegetables

Serves 2

The dish can be made with quinoa, rice or any grain of your choice – the cooking times may vary though.


¼ cup/50g millet

¼ cup/50g amaranth

2 cups water

1 tsp ghee

1 tsp turmeric powder

1 cup fresh seasonal vegetables – carrot, cherry tomatoes, green beans, cabbage, a handful of small broccoli florets, finely chopped

½ medium fennel bulb, finely chopped

for the voggarane 

1 Tbsp ghee

1 tsp cumin seeds

6 fresh curry leaves, roughly torn

pinch asafoetida (optional)

½ tsp fine rock salt

1 tsp jaggery/brown sugar

few rounds of freshly ground pepper

a handful of green leaves (kale, small broccoli leaves, chard, etc)

¼ cup coriander leaves, chopped 


1.  In a heavy-bottomed pot, wash the millet and amaranth, drain, pour in 2 cups water and 1 heaped spoon ghee and turmeric, bring to boil, reduce heat to maintain a rapid simmer, simmer uncovered for 2 mins.

2.  Add the vegetables which require more cooking time and set aside the broccoli and fresh greens leaves, which will be added just before it has finished cooking – allow to simmer, uncovered for 10 minutes.

3.  Turn off the heat, add the broccoli florets greens, cover and set aside.

prepare the voggarane 

4.  Heat ghee in a small saucepan, add cumin seeds, asafoetida (if using) and curry leaves – allow to sizzle for a few seconds, swishing the pan for the spices to fry evenly. Add to the millet and vegetables.

5.  Stir in the salt, pepper and jaggery, recover and allow to sit undisturbed for a 10 minutes before serving.

6.  When serving, drizzle with ghee.  If not serving with pickle, add a squeeze of fresh lemon juice.

Updated:  Enjoyed this, this morning sitting in the sun.  I added okra and red pepper which I sautéed together in a very hot skillet, charring the edges a bit.  It was a delicious combination.


Goodness shared from Stacey

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