Vegetarian and gluten-free
Preparation time: Approx. 35 min.
100g red lentils
140g basmati rice or half grain rice
3/4 cup of sliced carrots
3/4 cup of broccoli
3/4 cup of red peppers
2 cinnamon sticks
2 tablespoons of ghee (or olive oil)
Approx. 1300 milliliters of water
2 teaspoons of ayurvedic salt
Fresh herbs (e.g. parsley or coriander)
Juice of 1 fresh lemon
1 teaspoon of cumin seeds, mortar
1 teaspoon of turmeric powder
1 teaspoon of coriander powder
1 teaspoon of fenugreek powder
¼ teaspoon of asafötida
Some freshly grated ginger
1 teaspoon of black pepper
1. Wash lentils and rice well.
2. Wash the vegetables and cut them into cubes of approx. 1-2 cm.
3. Squeeze the lemon and chop the herbs.
4. Cook lentils, rice, cinnamon sticks and water for approx. 15 in a large pot and skim off the resulting foam continuously.
5. Add the vegetables, depending on their cooking time and simmer them for another 10 minutes.
6. Heat ghee or oil in a small saucepan, roast cumin, and ginger briefly for 5-10 seconds and add them to the vegetables-rice-pot.
7. Add salt, herbs and lemon juice, mix carefully and serve hot. Yum!
An ayurvedic kitchary is the number one of a healthy, all nutrients including self-care dish. From my own experience, I can highly recommend it for times of imbalance, where calming down and concentrating on our essence is of high importance. It also works well with other veggies like potatoes and spinach for example. I simply love it. What about you?
