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Recipes

Try These Delicious Recipes.  Spices Available 

Dahl with Vegies

 Ingredients:
 1 cup yellow split mung dahl (washed 3 times)
4 cups water
1-2 tbspn ghee
Spice – 1 tsp Cumin, Grated ginger and a pinch of Hing (asafoetida), Turmeric
quarter cup vegies of choice
1 tsp salt

Rejuvency Aromatic Spices

Rejuvency Aromatic Spices

 Method
Yellow split mung dahl cooks the quickest of all lentils and dahl and is the easiest to digest being less likely to disturb Vata, especially with added ghee and spice.  The secret of using any dahl is to COOK IT, and cook it.  This is an absolute daily must for every vegetarian.  Actually this is the open secret of a non-meat diet.  Remember to cook your dahl into a cream so the beans have no form.

Mix the dahl, water, salt and turmeric in a pot.  Boil for 25 minutes depending on the dahl and squash with a masher.  Add more water if required (when the beans are soft add whey.

In a separate pot, on a medium heat, add the ghee, grated ginger root, cumin seed, after a few minutes when the cumin turns very slightly brown add a pinch of hing, immediately add the vegies, fry for three minutes, add a dash of whey or water and pour into the dahl cream.  Mildly simmer for eight minutes, be careful not to burn the bottom, stir a little and add more liquid.  Serve with a dollop of good quality yoghurt on top.

Eggplant and Chickpea Subji

Ingredients: 
1 dried red chilli, deseeded, (optional)
half tsp black mustard seeds
1 tsp cumin
10 curry leaves
pinch of pure asafoetida powder
1 tbsp fresh ginger, grated
1 medium eggplant, cubed
1 tsp turmeric
450g silverbeet, roughly chopped
whey or water
Saindhava Ayurvedic rock salt
wedge of lemon to serve
2 cups of cooked split chick peas (Channa Dahl)
half flat tsp jaggery / rapidura/brown sugar
2 tbsp ghee

 Method

Heat the ghee, cook the whole chilli until it starts to darken in colour.  Add the mustard seeds and when they start to pop turn the heat off.  Add the fresh ginger, cumin seeds and curry leaves.  Stir and add the asafoetida. 

Turn the heat back to high and add the eggplant.  Stir well to ensure the ghee is taken up as evenly as possible.  Eggplant is very porous and would suck up endless amounts of ghee it you let it! So here’s the trick, when all the ghee has been taken up and you feel like you have to add more ghee or it is going to burn, add ½ a tsp of salt to release the water from the eggplant. Continue cooking the eggplant until it is soft and then stir in the Turmeric. Stir in the tomatoes and cook until they start to soften. Add the jaggery, chickpeas and silverbeet and cook for a few more minutes. Add enough whey to create a sauce and continue cooking for another 5 minutes. Serve with a lemon wedge. Great with chapatti bread, rice and chutney with a dash of yoghurt with garam masala.