Recipes

Ghee (clarified butter)
Ingredients
1lb unsalted organic butter

Method

• Take 1lb of unsalted organic butter and put into an medium-sized heavy based saucepan
• Bring the butter to a low boil on a medium heat and then turn temperature down until the butter and gently cook for approximately 15 minutes. It will bubble and sputter, and a white foam will form at the top, this will disappear as the ghee processed
• Whitish sediments will form at the bottom of the pan and will let off a sweet popcorn like smell
• As the ghee forms it will become a clear golden colour, ensure that it does not burn. With a clean spoon, check that the ghee is clear through to the bottom
• When the colour is golden and and it has stopped sputtering take off the heat and allow to cool
• While the ghee is luke warm pour through a cheesecloth into a clean air tight jar
• Disard the sediments in the saucepan.
• Store ghee in a dry place, it does not need to be refrigerated.

Why use ghee?
By clarifying butter, all milk solids are removed. It can be used in cooking in place of butter and oil in cooking as it does not easily burn. Ghee is an extremely versatile as it is the most heat stable and acts as a digestive by aiding absorption and assimilation. It can be used as a base for body massage and is a common base for herbal ointments. The medicinal properties are known to improve with age and has rejuvenating properties. Ghee has catalytic properties and is able to carry the medicinal properties of herbs to all the tissues of the body without producing any effects of its own. It helps to pacify vata and pitta and kapha in small quantities and congestion in blood and plasma. Ghee helps to keep the body supple and lubricates the connective/nerve tissues in the body, protects bone marrow. It aids in the promotion of immunity, fertility, intelligence, vision, liver/kidney/brain function, enzyme function in intestines.

Use ghee with caution in obesity, high cholesterol and high ama conditions.

Kitchadi (rice with green mung beans)
This basic, nutritiously wholesome Ayurvedic recipe can be can be adapted from the basic recipe to suit all doshic constitutions and tastes. This dish is perfect for balancing all doshas and those who are trying to strengthen their agni (hyperlink) digestive fire). The simplest version (often used as part of the pancakarma diet – without herbs and vegetables) which also makes for a good accompaniment for vegetable curry dishes)

Ingredients
• Ghee—3 to 6 tsp.
• Whole Spices—2 to 3 tsp. e.g. cumin, coriander, fennel, fenugreek.
Herbs—1/2 tsp. powdered herbs, e.g. cumin, coriander, turmeric, fresh ginger
• Bay leaf—1 (optional)
• White basmati rice—1/2 cup.
• Split green mung dhal—1/2 cup (now available in most large supermarkets of health food shops)
• Water—2 cups, may need to add more
• Vegetables of your choice—1-2 cups, dice (1cm size) e.g. carrots, peas, potato, cabbage, kale, onion. (optional)

Method
• Heat ghee in medium-sized saucepan until melted then add whole spices & herbs. Stir. Allow the aromas release (1 minute)
• Add mixed and rinsed rice and mung dahl and spices to the pan and stir
• Add the veg & water and stir. Bring to the boil, then reduce to low heat and cook covered for 30—60 mins or until vegetables are well cooked, but not mushy! Avoid stirring while cooking. The final consistency should like a thick porridge.
• Add salt to taste and allow to stand for 2-3 minutes. Serve while hot.

Mung Dahl (green lentil curry)

Ingredients
150 grams of Mung dhal
200grams of pureed tomatoes
1 teaspoon cumin
1 teaspoon mustard seeds
½ teaspoon pureed ginger
¼ teaspoon pureed garlic
1 teaspoon ground cumin powder
1 teaspoon ground coriander powder
¼ teaspoon chilli powder
¼ teaspoon turmeric powder
Coriander for garnishing
Salt
Oil

Method
• Bring water to the boil and add ½ teaspoon salt to the boiling water. Boil the Mung dhal in water until soft and cooked. Add water if necessary. There should be some water remaining after boiling the Mung Dhal. Do not drain as the water will add to the curry.
• To make the curry sauce, heat 1.5 tablespoon of oil in a pan. Once the oil is hot, add the mustard seeds and cumin.
• The mustard seeds will start to pop. Once the popping reduces, add the pureed tomatoes. Be careful as the tomatoes may spit from the pan. Use a pan lid to cover.
• Then add the garlic, ginger, cumin powder, coriander powder, chilli powder and turmeric powder and stir the sauce.
• Let the sauce simmer for 15 minutes.
• Pour in the Mung dhal that was boiled earlier and let the curry simmer.
• The curry should have a soup like consistency. Add salt to taste and garnish with coriander.