by Suzanne L. Beenackers
No, it’s not easy!
You’re going to have to buy in little shops, for ingredients you’ve never heard of.
You’re going to eat herbs you’ve never tasted, invest time you don’t have, and there are no toss-it-all-in-a-blender shortcuts that we mistake for home cooking. But there are also plus sides to ayurvedic cooking: you’re never going to get stomach aches, don’t have to eat anything raw, there are no expensive food supplements and (this is the best part) no research ten years from now that will claim that your 2013 diet was in fact fattening/ causing tumors/ clogging up your arteries or infesting you with parasites. Ayurveda is thousands of years old, and although the British tried to knock it out of India, it managed to survive and is finding its way into the kitchen of Western yoga teachers ever since. Ayurveda is, has been, and always will be, the one and only sister science of yoga. Ayurveda is based on health, where yogic food is based on ethics. And the raw food kitchen, the gluten free diet, the wheatgrass movement are based on….on what exactly? Either way, ten years from now, and Ayurveda will still be here. You do the math where you want to invest your time in.
I Ayurvedic curry
Heat sunflower oil, or (homemade!!) ghee and throw in yellow mustard seeds & cumin seeds. Wait for seeds to pop. Add fresh ginger, don’t be shy on this, curry powder, tumeric = kurkuma powder = (dutch) koenjit. Stir for a minute or two. Add patato & carrot, in small chunks, green beans (dutch: sperziebonen). Stir for a minute or two. Add some water, sea salt. Put lit on (dutch: deksel erop). Simmer for 15 minutes, until veggies are done. Add garam masala. Let it stand of a few minutes. Top with fresh coriander = cilantro.
II mung dal = rice with the tiniest yellow beans you ve ever seen
Use 1/3 cup dried (split and peeled!!) mung beans a person, and cover it with boiling water. Let the cup stand for 5 minutes (not longer!) and wash the beans until the water is clear. Place in a pan: the beans, 2/3 of cup basmati rice a person, and cover it until the water is 1/2 to one cm higher than the mung dal. Cook it for 10 minutes, the water should be all gone now. Let it stand for 5 minutes, off the fire, to let it dry.
If you made too much mung dal, heat it the next day, frying it in oil/ghee, yellow mustards seeds and cumin.
III raita = yoghurt with cucumber or tomato. the only vegetables ayurveda considers suitable for raw consumption
Put yoghurt in a big bowl. Now make a tarka (= hot oil with spices) in a ladle (in een soeplepel):
sunflower oil or ghee
hing = asafoetida
Heat the ladle above the stove untill the seeds pop. And no Einstein, this does not work with electric cooking 😉 Use a small frying pan in that case. Put the oil with the yoghurt and stir. Add the (peeled) cucumber bits or (seeds removed) tomato chunks. Add salt and fresh mint leaves (chopped).
Serve I, II and III with mango chutney and naan bread.