Kapha Season Cooking
Last night’s workshop in Pittstown, NJ was fun and delicious. (Thanks to Sharon Portner for inviting me to teach!) We all practiced our chopping skills, then whipped up a fabulous Kapha-calming meal in honor of the Kapha Season we are entering now - late Winter & early Spring.
Oh - and we snuck in the incredible Kerala-style Cashew Coconut Chutney Omana taught me to make in Trivandrum a few months ago. Not exactly Kapha-calming, but oh so satisfying to the soul...
Here’s a recipe to try:
Kapha-Pacifying Daal
1 tablespoon sunflower oil
1 chopped onion
3 1/2 cups water
1 cup dried red lentils*
3/4 teaspoon ground turmeric
3/4 teaspoon ground cumin
1-2 tablespoons fresh ginger root, finely chopped
2 chilies, seeded & chopped
3 garlic cloves, minced
1/2 bunch washed and chopped fresh spinach (including the stems if you like)
1 cup cauliflower cut in small flowerets
1 small zucchini
juice of 1/2 lime
grind black pepper
*Available at Indian markets and in many supermarkets. Use organic
ingredients whenever possible.
Heat oil in medium skillet, covered, over medium heat. Pop black mustard seed, then
add onion, sautéing until tender and slightly brown. (About 10 minutes,
total.) Set aside.
Combine 3 cups water, lentils, garlic cloves, cumin, ginger and chilies in
heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until
lentils are tender, about 20 minutes. Stir in sautéed onion mixture,
turmeric and veggies. Simmer 5 minutes. Season to taste with juice of lime,
a little salt and ample fresh-ground black pepper.
Serve over quinoa cooked with millet. Delicious!
Tuesday, March 13, 2007