Understand Ayurveda- the Science of Life

with Diego and Nalini

Green Mung Dhal

Ingredients

1 cup green mung dhal, soaked for 30mins in hot water Enough filtered water to cover beans Method Bring mung beans to a boil, skim off any foam. Reduce heat and allow to simmer until mung beans are soft. Add following ingredients; 2 small grated tomatoes 2tsp coriander/ cumin powder tsp turmeric 1tsp Himalayan or sea salt tsp grated ginger tsp crushed garlic tsp each red and green chili paste (optional) Simmer for 10mins until tomatoes are well cooked. Whisk dhal with an egg beater to incorporate ingredients. Add 1tbsp of fresh lemon juice Tempering spices to be added last into the dhal; 2 tablespoons ghee 2 sprigs of Curry leaves teaspoon asafetida (hing) powder Heat ghee in small frying pan. Add curry leaves and hing, allow to sizzle. Pour hot ghee into mung. Garnish with fresh green coriander.

Simply Delicious Spinach with Sweet Potato

Ingredients

1 bunch spinach chopped 4 sweet potatoes steamed and sliced 1 tbsp ghee 1/2 tsp fenugreek seeds (methi) 1 chopped onion 1 tsp ginger, crushed 1tsp garlic, crushed 1/2 tsp fresh crushed red chilli (optional) tsp fresh crushed green chilli (optional) 1 heaped tsp coriander and cumin powder

Understand Ayurveda- the Science of Life

with Diego and Nalini

1 tsp rock salt 1/2 tsp tumeric

Heat ghee in pot, add fenugreek seeds and allow to brown. Add chopped onions and braise gently. Add ginger, garlic and chillies and stir into the onions. Add spinach with rock salt, turmeric, coriander and cumin powder. Mix well and allow to cook. When the spinach is almost done, gently mix in sweet potato and cook for a few more minutes.

Beetroot Raitoo Ingredients

Add 1 cup raw, grated beetroot to 1/2 cup plain yoghurt. Mix in 1 tsp rock salt.

Vagaar - tempering spice Heat 1/2 tblsp ghee in a pan Add 1/2 tsp each black mustard seeds and cumin seeds Add pinch of hing ( asafoetida) When seeds pop add a sprig of fresh curry leaves and 1 slit green chillie Allow to heat and pour over beetroot Mix in lightly and garnish with chopped fresh coriander.

Date and Ashwagandha dream balls

Ingredients 2 cups fresh dates 2 tblsp grated orange rind 200 gr blanched almonds 50ml ghee 1 tblsp Ashwagandha shredded coconut to roll Method Blend dates and nuts separately to a medium/ fine consistency Mix well together with rest of ingredients Form into small balls and coat in coconut