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)
1¼ 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.
