torstai 20. syyskuuta 2018

Daal and Kitchari Recipe


Hey all. Wanted to share with you my own versions of these classic veg dishes, they were among the first ones i started to do myself back in 2006 and they have been evolving together with me since. enjoy the kitchen magic you are about to create :)



Daal. (4 servings)

First of all, develop and learn to trust your feeling and intuition around cooking. Maintain a heart awareness in yourself, bring in all the ingredients, and the cooking food in this heartspace. Never do anything without it. Let it be your kitchen meditation. Incorporate a prayer and an intention of wellbeing and happiness for those you are cooking for as well as yourself. Surrender the process to the most high. Have trust and faith. as human beings we’r creators and an alchemists by nature and we can all make healing and delicious food.

Here’s what you need:

Red lentils 200g
Celery 1-2 sticks
Carrots 3
fresh fennel 0,5-1
Fresh ginger. Thumb size piece
(onions) 1
(garlic) 2-4 cloves
Grassfed Ghee or cold pressed Coconut oil 0,5-1dl
Crushed tomatoes 1 can
Tomato paste. 3-6 tablespoons
Grass fed dairy cream or coconut cream 1-2dl

Spices:
Cumin seeds
fennel Seeds
Turmeric powder
Paprika powder
Black pepper
Cinnamon
coriander seeds

Or any other spices you feel like trying, don’t be afraid to paint outside the lines. If you want strict, sattvic (balanced) Leave out onion and garlic.

And here’s what you do

Wash the lentils well, change water at least three times. This is an absolutely crucial step as dry lentils tend to be very dirty. Put in all your care in the washing, like washing the face of a baby. Heat up water in a kettle or a pot to a boil.

slice and dice Carrots, Fennel, Onions, Garlic and ginger.

Heat up the oil in a skillet. Add the whole spice seeds and fry for a moment before adding in all the stuff you just chopped. Let simmer on low heat for about ten minutes under lid, stir every few minutes.

Add tomato paste and dry spices, feel the right amount intuitively maintaining all the time an awareness of your own heart, connecting it to the ingredients and the food in making, incorporate an intention and a prayer of well wishes and care for those about to eat your food, yourself included. 

Let the mixture heat up while stirring. Add lentils, and a little more oil if too dry, don’t be afraid to put too much fat, it will make everything delicious.

Let lentils heat up and soak in the energy of your spicy paste and then add the crushed tomato. Mix in and heat up before pouring in the boiling water. Let the water level be slightly higher than the lentils. When boiling cover the pot and turn heat low.

Stir occasionally and add a little boiling water if the daal is too dry. Take care not to put too much water tho unless a watery daal is your cup of tea. Cook Silently for about half an hour. Enjoy with Rice, quinoa, steamed veggies, salad or whatever else you desire. I Love You.



Kitchari (4 servings)


A classic, Ayurvedic dish that’s balancing for all doshas and is used in cleanses because it digests very cleanly without leaving any toxins in the digestive tract. Traditionally is used split, yellow mung beans and basmati rice, but I like to use brown rice and whole mung beans. I like to soak these together over night, or even better soak overnight and then pour off the water and let the rice and beans sit in the pot under the lid for an additional 12-48h for sprouting. Kitchari will be done enough in 45-60min, but if you can let it go on low heat for up to three hours, this will really increase the potency of the food and make all the nutrients more readily available and easy to absorb.

Here’s what you need:

Brown rice 200g
Mung beans 150g
Carrots
(Onion)
(Garlic)
Fennel
Fresh ginger
Grassfed ghee or coconut oil
(Or any other veggies or root veggies you feel like incorporating. Soft, fresh veggies like broccoli or zucchini should be added late, about 10-20min before serving, while ie. Beetroot all the way from the beginning) If you want strict sattvic for balance and deeper meditation please leave out onion and garlic.

Dry Spices.

Fennel seed
Cumin seed
Turmeric
Black pepper
Coriander seed

And here’s what to do.

Soak and sprout rice and beans, wash first in three waters.

Heat a few liters of water in a pot or kettle.Chop up what needs to be chopped.

Heat up oil in a pot. Add the whole spice seeds and stir fry for a moment before adding in the stuff you just chopped. Turn heat low and cover the pot. Add the rice and beans, cover with boiling water and start simmering. Skim off any foam arising to the surface. Let simmer on low heat for up to 3h, stir often enough so the kitchari won’t stick to the bottom of the pot. Add boiling water if needed. Eat as desired with salad, sauerkraut, sprouts etc. I sometimes make a big pot of kitchari and stick it in the fridge and then keep on eating it for the next days heated up in the pan as I go about my business. Easy cos I don’t have to worry about meal prep for this period. Much Love and Enjoy.








Ei kommentteja:

Lähetä kommentti