class="post-2012 post type-post status-publish format-standard has-post-thumbnail hentry category-ayurveda"

DIY Recipes For All Ayurvedic Body Types

Written by , December 30, 2019 in Ayurveda

 

Moong Daal – For Vaata

INGREDIENTS

For Moong Dal

  • 1 cup Moong dal
  • 1 medium size onion
  • 1 medium size tomato
  • ¼ tsp. red chili powder
  • ⅓ tsp. turmeric powder
  • 3 cups water
  • salt as required

For Seasoning

  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds / Jeera
  • ¼ or ½ tsp. garam masala powder (Indian spice mix)
  • 1 or 2 dried red chili
  • a pinch of asafoetida
  • ½ inch ginger
  • 1 finely chopped garlic
  • 2-3 tbsp. Ghee (Indian Clarified Butter)

INSTRUCTIONS

  • finely chop onion, tomato
  • Grate ginger and crush garlic
  • Wash and pressure cook Moong Dal with onion, tomato, ginger, turmeric and chili powder.
  • When done check consistency of Dal, add water if necessary to bring it to a smooth liquid.
  • Sprinkle garam masala powder and allow the preparation to boil for 2-3 minutes.
  • Heat ghee in a pan and  add mustard seeds and cumin seeds and allow them to splutter
  • To this add the garlic and red chili and wait till the aroma wafts and then add the asafoetida
  • Add this seasoning to the Moong dal and sprinkle with coriander leaves

 

Use the above preparation with Chapati, Dose or rice

 

Flavored butter milk – For Pitta

Ingredients:

  • Fresh curds
  • Water
  • Amla
  • Himalayan Rock Salt
  • Asafoetida
  • Curry leaves
  • Coriander leaves

Preparation

  • Churn the curds in a mixer and remove the cream
  • Add water to the ratio of 1: 3
  • Crush the Amla and mix it with the diluted butter milk with Himalayan rock salt and asafoetida and churn it in the mixer again
  • Wash and chop the curry leaves and coriander leaves and mix it well with the butter milk

Consume the preparation whenever you experience skin irritation due to excess Pitta or body heat

 

Spinach Soup – For Kapha

Ingredients

  • Spinach
  • Lentils
  • Water
  • Garlic
  • Ginger
  • Pepper
  • Green Chili
  • Curry Leaf
  • Lime
  • Himalayan rock salt
  • Ghee
  • Mustard
  • Jeera

Method of Preparation

  • Wash and cook the Spinach with lentils using adequate water along with ginger, garlic, green chilli
  • Once done, add water to bring consistency to thin liquid.
  • Heat Ghee, allow mustard, followed by Jeera to splutter in the ghee
  • Add curry leaves and the cooked lentil and spinach
  • Add crushed pepper, lime juice and salt
  • Bring the preparation to boil and sprinkle chopped coriander

Use the above soup every time you feel heavy due to congestion. Substitute this soup with a portion of the meal to reduce Kapha that arises from over eating.

 


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