June 12, 2026

Recipes Ayurveda Health & Wellness Day

Ingredients for a maximum of 4 people

  • 100 g basmati rice
  • 2 tsp fennel seeds
  • 100 g red or yellow lentils
  • 2 cardamom pods
  • 700 ml lightly salted water
  • 2 tsp cumin seeds
  • 400 g desired vegetables, tailored to your Ayurveda type. Tips can be found here
  • 1 tbsp curry powder
  • 1 tbsp chopped ginger
  • Juice of one lemon or 1 tsp tamarind paste dissolved in water
  • 1 chili pepper (for Kapha dosha types)
  • 3-4 tbsp Ghee or oil
  • ½ tsp ajwain
  • Salt and pepper to taste and, if desired, some Ghee, or cream/
  • 2 bay leaves
  • 1 bunch fresh chopped parsley or coriander for garnish
  • 2 tsp coriander seeds

Preparation

To prepare, pre-cook the rice: rinse the rice briefly and cook it in 1 liter of lightly salted water with the cardamom pods, then drain the rice and remove the cardamom pods.

Place a pot of water on the stove and bring it to a boil. Wash the lentils until the water is clear.
Add the lentils along with ginger, cinnamon stick and chili pepper (for Kapha types or optional), ajwain and bay leaves to the water and simmer for 30 to 40 minutes, stirring occasionally, until the lentils become creamy.
Then remove the bay leaves, cinnamon stick and chili pepper.

In the meantime, prepare the other components: the vegetables, the chutney, and the raita.

Cut the vegetables into small, bite-sized pieces.
Place coriander, fennel and cumin seeds with a little salt in a mortar and crush them as finely as possible.
Heat ghee in a pan, lightly toast the spices until fragrant, then add the vegetables and mix well. Add lemon juice (or the dissolved tamarind paste) and sauté the vegetables until al dente.

When the lentils are cooked, mix them with the rice.
If desired, add a little more ghee or cream/vegan alternative and combine with the fresh chopped herbs.

Written by admin

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