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Ayurvedic Recipes

Thank-you to Rebecca and Sascha for these recipes

Ghee - Clarified Butter
To make ghee, use unsalted and good quality butter. Place the butter in a pan and let it melt and simmer on the lowest possible heat. In the beginning it will make a lot of noise, the butter will look thick and cloudy, and a foam will appear on the top. In the first five minutes occasionally give the liquid a stir to allow all the water content to evaporate, and then leave the liquid to continue simmering for a further 15 minutes. Slowly particles will sink to the bottom, the foam will settle on the top and in between the pure butter oil will become clear.
The moment the sediment on the bottom starts to turn brown, remove the pan from the heat, skim off and discard the foam, and strain the liquid through a very fine sieve or muslin into a jar.
Don't store ghee in the fridge: it doesn't go rancid and will keep for months. Use it for cooking (ghee doesn't burn as quickly as butter does) and you can always add a teaspoon to your food. ENJOY!

Mung Soup
Mung beans are less gas producing than other beans, remove toxins from the body and when cooked with the suggested spices, stimulate the digestive fire.

Soak the mung beans either over night or for at least one hour before cooking. Heat olive oil or ghee in a pan and add a teaspoon of turmeric powder, 2 pinches asafoetida (to take the gas quality out of the beans) and two bay leaves.
Discard the water from the soaked beans and add the beans into the pan with fresh water. To one part mung you need at least three to four parts water. Leave to bubble away for one hour adding water as necessary (if you have a pressure cooker, cook for 20mins under pressure). Slowly the beans begin to soften and break up. Continue to cook until all the beans are soft.
Whilst the beans are cooking heat some oil or ghee into another pan and add one heaped teaspoon of cumin and coriander seeds plus any other herbs or spices (except chilies) such as garam masala, black pepper. Sauté briefly and then add a finely chopped onion, some fresh root ginger and 2-3 cloves of garlic. Sauté until the onions turn golden brown and then remove from the heat.
Once the beans are soft add the onions and some salt into the pan and continue to simmer for a further few minutes. Don't add salt until the end as this makes the beans tougher and they would therefore take longer to cook.
Serve with brown basmati rice, fresh coriander leaves and ghee.

Khichadi (Mand, Peya and Vilepi)
Khichadi is a simple stew of rice and split mung beans which is easy to digest and stimulating to the digestive fire. It is a good meal to take when returning to eating after a fast or an illness. Khichadi, is highly nutritious and is ideal for gradually preparing the body to digest normal food again, for replenishing the tissues and for increasing the speed of the healing process. Three different types of khichadi are mand, peya and vilepi. They are the same recipe except different amounts of water are used. For more information see Ayurvedic Cleansing Fast.

Soak the mung beans for at least one hour before cooking.
Heat ghee or olive oil in a pan and add cumin or coriander seeds. Then add some finely chopped onion, root ginger and garlic and sauté until golden brown. Stir in 1 teaspoon turmeric powder, half a teaspoon asafoetida, some black pepper and a few bay leaves.
Take a cup and fill half with mung and the remaining half with brown basmati rice. (One can also add any chopped vegetables that you have such as carrots, pumpkin, green beans, courgettes, asparagus etc.)
Add the beans into the pan with your chosen amount of water.

  • For mand use 14 parts water to 1 part rice, beans and vegetables
  • For peya use 6 parts water to 1 part rice, beans and vegetables
  • For vilepi use 4 parts water to 1 part rice, beans and vegetables

In a normal pan you will need to cook it for about an hour, adding more water (top up to original height). In a pressure cooker it will cook within about 20 minutes after coming to pressure.
When it's ready, ie. the beans have become completely soft, add a little salt and serve the dish with ghee and freshly chopped herbs. Experiment with different vegetables and spices to create different flavours.

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