This is a recipe that can be prepared easily for one person or for a crowd!
1/2 tsp Cumin seeds
1/4 tsp Black Mustard seeds
A pinch of rock salt
1/4 cup Split Moong daal
1/2 cup Millet
1/2 tsp Coriander seeds
1/4 tsp Asafoetida
2 Tablespoons ghee
2 Cups of water (more for dry climates or when not using a pressure cooker)
One prayer of love
Millet with Split Mung
Place ghee in a pot and warm
Add spices and salt
Cook until aroma is present
Add millet and split moong daal and stir
Allow the millet and daal to simmer for a few moments, then add water and stir.
If using a pressure cooker close the lid, bring it to pressure and let it cook with pressure for 15-18 minutes. If using a regular pot, then bring to a boil, lower to simmer, and cook with the lid tightly on the pot for 30-40 minutes.
Stir in a pinch of black pepper before eating.
Have this highly nutritious grain and legume with beets and greens cooked in the same pot or in another pan.
1-2 Tablespoons ghee
3-6 small leaves of collard greens cut or torn into small pieces
1 small beet cut into strips or cubes
pinch of rock salt
1/2 tsp ginger – fresh
1/2 tsp turmeric
1/2 – 1 tsp cumin powder
1/2 – 1 tsp coriander powder
water as needed
In a small pan warm the ghee.
Add spices and salt.
Cook until aroma comes up.
Add the beets and stir to spread the ghee and spices onto the beets.
Then add water.
Bring to a simmer and cover for a few minutes.
Add collard greens.
Stir and cover again.
Cook until the greens are bright and soft, though not mushy.
Serve with the millet and dhal.
Image Courtesy of Myra Lewin.
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Myra Lewin has consulted, studied, and taught Ayurveda, yoga, nutrition, meditation, and subtle energy management since the late 1980s. Her in-depth knowledge of human anatomy, physiology and psychology enables her to approach people at their level to encourage the integration of healthy balanced practices as a foundation for living. Honoring the holistic nature of the human being, she has helped many people move from destructive paths toward fulfillment. Learn practical Ayurveda today with Myra’s Getting Started with Ayurveda program.