Blog

SOOJI KI KHEER

Sweet Semolina Porridge This dish is quick and simple to prepare and easy to digest. Most children growing up in India identify beaten rice or poha, with the story of Lord Krishna and Sudama. To recount: Krishna and Sudama went their different ways after finishing their studies at the ashram…

Read More »
No Comments

CHANALAUKI DAL

Split Bengal Gram with Bottle Gourd Soaking foodgrains, legumes and lentils before cooking is important because it reduces the vata present in them and the increased moisture helps the digestion of the cooked food by the digestive fire. 1 cup Bengal gram (chana dal) 2½ cups bottle gourd, chopped into…

Read More »
No Comments

MOONG—PALAK DAL

Split Mung Beans with Spinach All dals (except moong), produce gas and the tarka or chhaunk (ghee flavoured with spices), is what nullifies this while making the dal easier to digest. It is important to include the tarka in all lentil preparations. INGREDIENTS 1 cup mung beans (moong dal) 1…

Read More »
No Comments

MOOLI KI BHUJJI

Stir Fried Radish Greens Moong or Masha, as it was called in the Vedic period, is the most nourishing and easily digested of all lentils, according to Ayurveda. It has the ability to balance all three doshas and detoxify the system while setting it right INGREDIENTS 6-8 medium-sized white radishes…

Read More »
No Comments

LAUKI KI SABZI Bottle Gourd

The three doshas move in a cycle through the day and night, each dominating specific time periods. Kapha predominates from about 6 am to 10 am, followed by Pitta from 10 am to 2 pm, and then by Vata from 2 pm to 6 pm; and again in the same…

Read More »
No Comments