Ayurvedic cooking

Exactly to your taste

This recipe is equally suitable for all three dosha types.

SPICY MUNG-DAL

For 4 persons, preparation time about 50 minutes
Swelling time: Overnight

Ingredients:

• 200 g dried mung beans
• 1 fresh green chili pepper
• 1 tbsp ghee
• 1 tsp black mustard seeds
• 1 tsp whole cumin seeds
• 1 tsp mango powder
• 1 tsp ground coriander
• 1/4 tsp asa foetida (hing)
• 1/2 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp brown cane sugar
• 1 L hot water
• a little salt

Preparation:

Soak the mung beans in water overnight.

The next day, wash, halve, seed and finely chop the chili pepper.

Heat ghee in a heavy pot, add mustard seeds as well as cumin seeds and immediately close the pot with a lid. As soon as the grains audibly jump, remove the pot from the heat and wait a short time for them to settle down.

Now open the pot, add all the spices and put it back on the stove. Roast everything lightly.

Then add the hot water and the chili pepper and beans and simmer the whole thing open for about 40 minutes. Finally, add salt to taste.

Vata is balanced mainly by warm, cooked food prepared with ghee. The food should be digestible and refined with a pinch of hot spices, which stimulates the digestive power. Sweet, sour or salty food is especially recommended for this dosha.

CARROT-CORIANDER PUREE

For 4 persons, preparation time: about 35 minutes

Ingredients:

• 1 kg carrots
• 1 bunch of fresh coriander
• 1 tablespoon ghee
• about 1 liter of hot water
• 2 grinds of black pepper
• 2 tsp. ground ginger
• 1/2 tsp. ground coriander
• 2 – 3 tbsp. sweet cream
• 1/2 tsp. salt

Preparation:

Clean, peel and dice the carrots. Wash and coarsely chop the fresh coriander. Heat the ghee in a pot and roast the carrots for about 4 minutes. Add the hot water, the spices and the coriander and cook for about 20 minutes. Finely puree the soup and stir in the cream. Season to taste with a little salt.

From: “Cooking according to Ayurveda – Delicious cuisine for a long life” by Dr. Karin Pirc.

For Pitta types, especially cooling food is recommended in the flavors sweet, bitter and tart. Sweet fruits, slightly bitter vegetables such as eggplant or zucchini, and light dal dishes are suitable.

PEAS AND PANIR IN SPICY SAUCE

Serves 4, preparation time: approx. 45 minutesIngredients:

Ingredients:

• approx. 1 l ghee
• 200 g panir cubes
• 1/2 fresh green chili pepper
• 1/2 fresh ginger root
• 2 tomatoes
• 1/2 tsp whole cumin
• 1/4 tsp asa foetida
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp ground turmeric
• 1/2 tsp ground cardamom
• 300 g fresh peas
• 1/2 tsp lemon juice
• a little salt

Preparation:

Heat just under 1 l of ghee in a high pan and fry the panir cubes in it until golden brown. Remove them from the
and put aside.

Wash, seed and finely chop the chili peppers. Peel and finely chop the ginger. Wash and dice the tomatoes.
dice.

Heat 2 tablespoons of ghee in a pot and sauté the whole cumin seeds, chili pepper, ginger, asa foetida and diced tomatoes.

After about 2 minutes, add the ground spices and peas. Simmer gently for about 15 minutes over medium heat.

Then add the panir cubes as well as the lemon juice and season the whole thing with salt. Let it simmer for another 5 minutes on low heat.

For Kapha types, the diet should be predominantly warm, light and moderate. Prefer spicy, bitter and tart, avoid sweet, sour and salty. Spicy and bitter vegetables such as cabbage, broccoli, chicory or peppers are suitable, gladly spiced strongly.

CAULIFLOWER WITH CARROTS

Serves 4, preparation time: about 50 minutes.

Ingredients:

• approx. 1 l ghee
• 1/2 cauliflower
• 5-7 carrots
• 2 tablespoons ghee
• 1 tsp red chili powder
• 1/8 asa foetida
• 1-2 tsp brown cane sugar
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 3-4 fresh curry leaves
• 200 g crème fraîche
• a little salt
• a few drops of lemon juice

Preparation:

Wash the cauliflower and cut into small florets. Clean, peel and roughly dice the carrots.

Heat the ghee in a pot and roast the chili, asa foetida and the sugar in it. Then add the remaining spices, curry leaves, carrots, cauliflower and hot water and simmer on medium heat for about 20 minutes until the vegetables are cooked.

Then stir in the crème fraîche, season the vegetables with a little salt and let everything simmer for another 5 minutes.