Celebration menu main course: Tomatoes in moong dal, Cinnamon carrots with raisins and dates, Cashew and parsley chutney

Tomatoes in moong dal:

Heat up the ghee and fry the spices lightly. Apart from the herbs, place all the ingredients in a greased, oven-proof dish and stir a little. Cover and bake in a preheated oven for 60 minutes at 200°C, then for a further 30 minutes at 100°C.

Sprinkle the fresh herbs on top and serve.

Cinnamon carrots with raisins and dates:

Steam the carrots until soft. Heat the ghee in a frying pan, add the grated coconut and brown lightly. Toss the carrots in the coconut. Sprinkle the cane sugar and cinnamon over the top and lightly glaze the carrots. Add the raisins and dates, toss it all together vigorously and add salt and pepper to taste.

Cashew and parsley chutney:

Mix all the ingredients in a blender. For a spicy variation, add 1 tbs cayenne pepper to taste.

from Dr Ernst Schrott/Cynthia Nina Bolen: The delicious cuisine of Ayurveda

Ingredients (4 persons)

Tomatoes in moong dal:

  • 75 g Ghee
  • 1/2 tsp mustard seeds
  • 3 bay leaves
  • 1/2 tsp fresh ginger, peeled and chopped
  • 1 tsp turmeric
  • 2 pinches of asafoetida
  • 1/2 tsp mild paprika
  • 1 1/2 tsp oregano
  • 100 g cooked spinach, finely chopped
  • 250 g mung beans, soaked
  • 1 l vegetable stock
  • 8 tomatoes, skinned and finely diced
  • Fresh herbs

Cinnamon carrots with raisins and dates:

  • 750 g carrots, cut into sticks
  • 1 mittelgroße Zucchini, längs halbiert und in Scheiben geschnitten
  • 4 tbs ghee
  • 3-4 tbs coconut, grated
  • 50 g raisins
  • 50 g dates, chopped
  • 2 tbs cane sugar or Sharkara (Ayurvedic sugar alternative)
  • 1 1/2 tsp cinnamon
  • Salt
  • Pepper

Cashew and parsley chutney:

  • 1/2 cup chopped cashew nuts or 3-4 tsp cashew nut puree
  • 1/2 TL Senfkörner
  • 2 cups fresh flat parsley, finely chopped
  • 1/4 tbs fresh ginger, peeled, chopped or crushed
  • 2 tbs organic yoghurt
  • 1/2 tsp salt
  • 3 tbs cane sugar or Sharkara (Ayurvedic sugar alternative)
  • 2 tbs lemon or lime juice
  • Cayenne pepper (to taste)