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Ayurvedic Dinner

September 7, 2011

Summer certainly came to a halt after Labor Day! As a result, I wanted to make something balanced, warm and bright for dinner, using summer vegetables at their peak. This meal has a number of pungent and distinct flavors like garlic, cilantro and ginger, all of which are used in Ayurvedic cooking.

Ayurveda – A science of life that teaches us how to live in harmony with ourselves and nature.

Ayus – meaning life, life span

Veda – meaning knowledge

A balanced Ayurvedic Meal includes all six tastes:

sweet, sour, salty, pungent, bitter and astringent

Kitcharis, a seasoned mixture of rice and mung dal, is basic to the Ayurvedic way of life. I love making and eating different combinations of whole grains, beans and lentils. Together they create a balanced food that is an excellent source of protein, nourishing, easy to digest and strengthening to the body.

Curried Red Lentil Dal 

In a large dutch oven toast 2 tablespoons of curry powder. Add 2 tablespoons ghee, 1 medium onion (chopped) and 2 cups red lentils. Cover with water and add 2 tablespoons salt, 2 medium tomatoes (chopped), 1/3 cup yellow raisins, 3 tablespoons fresh ginger (grated on a microplane) and 3 large cloves of garlic (grated on a microplane). Let cook, covered, for 30-45 minutes. Just before serving stir in ½ can unsweetened coconut milk and fold in 1 cup fresh cilantro leaves and a large handful of dark, leafy greens (I used a combination of kales, chard and mustard greens).

Coconut Jasmine Rice

Bring 1 cup water and 3/4 cups unsweetened coconut milk, with a pinch of salt, to a boil. Add 1 cup rice, cover, lower heat to a simmer and cook for 20 minutes.

Garam Masala-Ghee Roasted Carrots

Slice carrots on the bias. Toss with melted ghee and sprinkle with salt and garam masala. Bake in the oven at 425 for 10 minutes, toss and bake for 20 additional minutes or until golden brown.

One Comment leave one →
  1. Marn permalink
    September 7, 2011 5:39 pm

    looks and sounds delicious

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