Recipes for our big Ayurveda Health and Wellness Day
– In cooperation with Volker Mehl –
Khichari – Volker’s special energy dish
Ingredients für maximum 4 people
- 100 g basmati rice
- 100 g red or yellow lentils
- 700 ml lightly salted water
- 400 g your choice of vegetables, in tune with your Ayurveda type.
- 1 tbsp chopped ginger
- 1 chilli (for Kapha dosha types)
- ½ tsp ajwain (caraway)
- 2 bay leaves
- 1 cinnamon stick
- 2 tsp fennel seeds
- 2 cardamom pods
- 2 tsp cumin seeds
- 1 tbsp curry powder
- Juice of one lemon or 1 tsp tamarind paste mixed in water
- 3-4 tbsp ghee or oil
- Salt and pepper to taste and, as desired, some ghee or cream, or vegan alternatives
- 1 bunch freshly chopped parsley or coriander as garnish
Preparation
In preparation, precook the rice: Briefly rinse the rice, then boil in 1 litre lightly salted water together with the cardamom pods, then drain the rice and remove the cardamom pods.
Place a pot with water on the stove and bring to a boil. Rinse the lentils until the water is clear.
Add the lentils together with the ginger, cinnamon stick and chilli (for kapha types or optional), ajwain and bay leaves to the water and let simmer for 30 to 40 minutes, stirring occasionally, until the lentils are creamy.
Then remove the bay leaves, cinnamon stick and chilli.
While the lentils cook, prepare the other elements, the vegetables, chutney and raita.
Cut the vegetables into small, bite-size pieces.
Grind the coriander, fennel and cumin seeds with a little salt in a mortar as finely as possible.
Heat the ghee in pan, briefly roast the spices until fragrant, then add the vegetables and mix well. Add the lemon juice (or the dissolved tamarind paste) and sauté the vegetables until al dente.
When the lentils are done, mix them in with the rice.
If desired, add some ghee or cream, or vegan alternatives, and combine with the chopped fresh herbs.
Apple chutney
Ingredients für maximum 4 people
- 2 apples
- 1 tbsp chopped fresh ginger
- 1 red chilli (for Kapha dosha types)
- Juice of one lemon
- 80 ml water
- ½ tsp salt
- 2 tbsp ghee
Preparation
Core the apple and cut in pieces.
Finely chop the chilli or a small piece of it (for Kapha dosha types). For a milder variation, remove the seeds from the chilli before chopping.
Heat the ghee in a pan, add the ginger, chilli (optional) and then the sugar and cook for 3 minutes to caramelise. Add the water and lemon juice and let simmer for 15 minutes with a slightly open lid.
Coconut cucumber mint raita
Ingredients für maximum 4 people
- 1 small cucumber
- 20 mint leaves
- 500 g yogurt (10% fat) or vegan coconut yogurt
- 80 g coconut flakes
- 1 tsp chopped ginger
- 1 tbsp ghee
- Lemon zest of one lemon
- Salt and pepper to taste
Preparation
Peel the cucumber, cut in half, remove the seeds then cut in small cubes. Finely chop the mint leaves. Heat the ghee in a pan, add the fennel seeds, coconut flakes and chopped ginger. Sauté for 5 minutes and let cool.
Then mix all the ingredients together in one bowl.
Your shopping list
Grains and pulses
- 100 g red or yellow lentils
- 100 g basmati rice
Vegetables, fruit and fresh herbs and spices
- 400 g your choice of vegetables, in tune with your Ayurveda type.
- 2 apples
- 2 lemons
- 1 small cucumber
- 1 larger ginger root
- 2 chilli peppers (for Kapha dosha types)
- 20 mint leaves
- 1 bunch freshly chopped parsley or coriander as garnish
Other herbs and spices
- Ajwain
- Bay leaves
- 1 cinnamom stick
- Coriander seeds
- Fennel seeds
- Cumin seeds
- Cardamom capsules
- Curry powder
- Salt (rock salt), pepper
Miscellaneous
- Jaggery or raw cane sugar
- 500 g yogurt (10% fat) or vegan coconut yogurt
- 80 g coconut flakes
- Ghee, cream or oil, if required, tamarind paste (as a substitute for lemon juice)