Archives for Jun 14, 2021

Masala Tea (Masala Chai)

Jun 14, 2021 by Chinmayi Kulkarni Leave a Comment

Masala tea is a decoction of fermented black tea leaves (mostly from hilly regions of Assam or Darjeeling in India) with a mixture of several herbs and spices. The most common of which are cardamom, ginger, cinnamon, black pepper and fresh herbs like mint or holy basil. It is usually mixed with sugar or jaggery and warm cow’s milk.

It is best for balancing all 3 doshas (kapha, vata, pitta). The spices can be modified for balancing specific doshas.

Prep Time: 5 Mins
Total Time: 15 Mins
Serves: 4 persons

Ingredients

3 cups water
1 Tbsp of Black tea
4 cloves
A pinch of nutmeg powder
A pinch of cinnamon powder
A pinch of cardamom powder
1/2 inch piece of fresh ginger, chopped fine
A pinch of black pepper powder
1 cup milk (preferably whole cow’s milk)
2 tsp sugar, Sucanat, or other sugar

Method

Boil the water with the spices for 2 minutes.
Boil the milk separately and reduce the flame.
Reduce the spice decoction to about three quarters and add the black tea. Reduce the flame and simmer till the decoction looks amber coloured.
Add sugar and hot milk to the decoction
Filter and serve hot.

Serving suggestions

Serve hot.
Avoid reheating as reheating causes loss of flavour and medicinal properties.

Notes

Avoiding sugar might bring out the heat of spices and make the tea taste spicy.

Avoid consuming at night, as it may affect sleep.

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper I Cardamom I Cinnamon I Cloves I Ginger I Nutmeg

Red Lentils Soup

Jun 14, 2021 by Chinmayi Kulkarni Leave a Comment

Red lentil soup is easy to make, warm, comforting and full of rich nutrients. It helps in combating muscle weakness and debility caused in flu, diarrhea or fever and builds strength. Lentils in general are rich in protein and carbohydrates which make it a good meal supplement especially for vegans and vegetarians.

The spices in this recipe are for balancing pitta dosha.

Prep Time: 10 Mins
Total Time: 60 Mins
Serves: 4 to 6 persons

Ingredients

1 cup of split red lentils (dehusked)
5 to 6 cups of water (based on your desired thickness of soup)
2 t ghee
1 t cumin seeds
1 t mustard seeds (black)
1 pinch hing (asafoetida)
2 large cloves of garlic, chopped
5 curry leaves
1 T chopped cilantro leaves
1/2 t turmeric
A big pinch each of cumin powder, coriander powder, cinnamon powder, black pepper, all spice, clove powder
1/2 t Salt (preferably Himalayan salt)

Method

Wash the split lentils at least twice and soak for 2 hours. Drain. Overnight soaking may be required for whole or husked lentils
Add the soaked lentils with 4 cups of water in a saucepan or soup pot and bring it to a boil.
Lower the flame and let it boil for 30 mins. Stir occasionally so that it does not stick to the bottom of the pan.
Add 1 more cup of hot boiling water and simmer until the lentils are mushy and set aside.
Heat the ghee in the pan. Add mustard seeds and cumin seeds and wait till they splutter
Add Hing (Asafoetida)
Add curry leaves, turmeric and ground masalas, mixing quickly
Add the ghee mixture to the cooked lentils in the soup pot.
Add salt and more water (as per your required consistency)
Bring to a boil for 2 mins. Turn off the flame and cover for 5 mins before serving.
Garnish with chopped cilantro.

Serving suggestions

Serve hot with rice or bread. Can be refrigerated for up to 2 days.

Notes

Red lentils may stimulate vata dosha and should not be consumed in excess by people with vata dosha.

Adding garlic in the ghee along with curry leaves will help balance the vata dosha.

Check out the Ayurvedic benefits of ingredients used in this recipe

Asafoetida I Black Pepper I Black salt I Coriander I Cinnamon I Cumin Seed I Clove I Curry Leaves I Garlic I Mustard Seed I Turmeric

Kitchari (Khichari)

Jun 14, 2021 by Chinmayi Kulkarni Leave a Comment

A staple Indian dish with the goodness of rice and lentils put together in one recipe. It is easy to digest, palatable and works wonders in convalescence. It is usually served with ghee, buttermilk, curd (plain unsweetened yoghurt) or milk.

Best for Vata, Kapha and Pitta conditions.

To balance the Vata or Kapha dosha it is recommended to add grated ginger or ginger powder.
To balance the pitta dosha, skip mustard seeds.

Prep Time: 20 Mins
Total Time: 40 Mins
Serves: 2 to 3 persons

Ingredients

1/2 cup rice (although Basmati is readily available and can be used, some traditional indian rice varieties like ambemohar, masoori etc. are highly fragrant and easier to digest than Basmati)
1 cup of split green gram dal (moong). Use the husked kind if you want to incorporate more fiber content.
6 cups (approx.) water
1/2 to 1 inch ginger root, chopped or grated
A bit of mineral salt (1/4 tsp. or so)
2 tsp. Ghee (preferably cow’s ghee)
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1/2 tsp. whole cumin seeds
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
1 pinch asafoetida (hing)
1 dried red chili (optional)
A handful of fresh cilantro leaves
1 and 1/2 cups assorted vegetables (optional)

Method

Wash rice and dal separately in water and drain. Repeat twice.
Add the 6 cups of water to the rice and dal and cook covered / in a pressure-cooker / instant pot until it becomes so soft that the grains are mushy. This usually takes about 20 minutes.
While that is cooking, prepare any vegetables that suit your constitution. Cut them into smallish pieces. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.
In a separate saucepan, sauté the mustard and cumin seeds in the ghee until they pop, followed by asafoetida, turmeric and ginger.
Add other powdered spices and sauté for under a minute.
Lower the flame and stir in cooked dal, rice, and vegetable mixture.
Add the mineral salt and mix.
Allow it to simmer for 2 mins.
Serve with chopped cilantro and ghee.

Serving suggestions

Serve hot. Adding a small tsp of Indian (or otherwise) pickle helps in promoting saliva secretion especially for recovery where the loss of taste is a common symptom.

Notes

A kitchari mono-diet for a long time can lead to constipation as it is low in fiber. Adding vegetables and using husked moong dal can add to the fiber content.

Check out the Ayurvedic benefits of ingredients used in this recipe