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. […]
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 […]
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. […]
