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Black Bean Soup With Sweet Potatoes
click to see the recipe
A simple and exotic black bean stew served over sweet potatoes with a dollop of sour cream.
We don't add the potatoes to the stew, or soup as they call it, but instead ladle the black bean mixture over the potatoes.
Kitchari (for 4)
Kitchari means mixture, usually of two grains. This is one kitchari recipe that is particularly nourishing and easy to digest.
| 1 cup |
Basmati Rice |
2 cups |
Mung Dal (split yellow) |
7 cups (approx.) |
Water |
a bit of |
Salt |
2 Tbs. |
Ghee |
3 tsp. |
Mustard Seeds |
2 tsp. |
Cumin Seeds or Powder |
2 tsp. |
Turmeric Powder |
2 tsp. |
Coriander Powder |
2 tsp. |
Fennel Powder |
1 pinch |
Asafoetida (Hing) |
Preparation
Carefully pick over rice and dal to remove any stones. Wash each separately in at least 2 changes of water.
Sauté the seeds in the ghee until they pop. Then add the other spices. Add the mung dal and salt. Sauté for 1 or 2 minutes. Add boiling water, bring to boil, then simmer for 30 minutes or until the dal is about 2/3 cooked.
Now prepare any vegetables that suit your constitution. Cut them into smallish pieces. Add rice and these vegetables. Stir to mix, adding extra water if required. Bring back to the boil, then simmer for 20 minutes or until rice is fully cooked. Aim to have minimal water remaining, leaving the lid on the pot to allow any excess to slowly be absorbed.
Caution: Kitchari mono-diet can lead to constipation if taken exclusively for several days, as it is low in fiber. To ensure proper elimination, the following may prove helpful if taken once a day, away from kitchari meals: psyllium husks or seeds with water OR oat bran OR prune juice. |
kitchari recipe from the Ayurvedic Institute
Palak Paneer Recipe: (for 15)
4 lbs of spinach (fresh green ones)
Paneer ~40 to 60 cubes
4 medium sized ripe tomatoes
20 Green chilies
2 onions~ chopped finely into small pieces
2 tsp of garlic-ginger-cilantro paste
4 tsp of dhania-jeera (coriander-cumin) powder
1 cup cashews
2 tsp of salt
cream to drizzle over dishes
Preparation
Spinach and Green Chilies - Wash the spinach, cut or tear them into big pieces. Heat a teaspoon of oil in a wide skillet. First add green chilies to hot oil, then spinach. Saute until the leaves are wilted. Turn off the heat. Wait few minutes to cool. Add them to a blender and also a pinch of salt - blend to smooth paste. Adding green chilies to spinach puree is very important step; it gives punch to bland spinach.
Tomatoes - Boil tomatoes in hot water till the skin breaks down, remove the skin, mash the tomatoes to a pulp.
Cashews- Roast cashews lightly, and make fine powder of them.
Paneer- Lightly sauté paneer cubes in one teaspoon of ghee till they are golden brown. (This is optional, you can add paneer cubes just as they are.)
Now with the curry:
Add one teaspoon of ghee or oil to a wide skillet. When it is hot, fry the onions till translucent. Add ginger-garlic-cilantro paste and dhania-jeera powder, mix them and sauté for 2 to 3 minutes.
Now add pureed spinach, tomato and cashew powder along with a pinch of turmeric and salt to taste. Mix thoroughly and add water if needed. Do not dilute the curry too much. It should not spread like flooding river when served on a plate.
Cook it covered on low flame for about 5 to 10 minutes. Just before turning off the heat, add the paneer cubes. Mix them with the spinach (palak). Let simmer for 2 or 3 minutes and then turn off the heat.
http://www.nandyala.org/mahanandi/archives/2005/06/06/palak-paneersag-paneer/
Solstice Soup (from The Aquarian Teacher, p. 259)
This soup is also on the menu for the special diet served at Summer Solstice Sadhana. It makes the blood slightly alkaline, which promotes mental balance.
Slice:
1 quart potatoes
1 quart celery
1 quart onions
Layer in bottom of pot with potatoes on the bottom. Fill pot with water and add salt. Bring to a boil and cook until vegetables are tender. Sauté in 1/8 cup of oil:
2 T chile powder
pinch of cayenne pepper
1 T turmeric
1 T cumin powder
1 T coriander powder
Add to the soup. Add 1/8 cup minced garlic before serving.
(All amounts are approximate.)
Solstice Soup
[Here's another but similar recipe, with more detail in places.] This is made for a huge number of people so I am not smart enough to do the math to break it down. I do not even know how much the big pots hold in the first place. -- GuruBandhu Singh
1. Fill the pot 3/4 full of equal portions of onions, potatoes and celery.
2. Add water and carrot broth to 5/6 full.
3. Add 3/4 cup sea salt to taste.
4. Prepare spices.
1 qt. almond oil
1 1/2 cup chili powder blend
1 T. Ground chilis
1 T. cayenne
1 T. turmeric
1 T. ground coriander
Heat oil to point where 1 drop of the water will react but not until it burns. Immediately add all spices stirring continuously until mixture is homogenous and sizzling automatically. Quickly turn off the flame and CAREFULLY add 1 cup water to cool down and continue stirring.
5. Add spices to pot. Keep pot at rolling boil stirring every 15 minutes. Cook until celery is soft. Keep lid on overnight.
6. Next morning bring back to boil and add:
2 c. almond oil
2 c. minced garlic
sea salt to taste
Very cleansing, healing and also tasty.
http://www.indiadivine.org/audarya/kundalini-yoga/437045-solstice-soup.html
and here are some favorites from Siri Ved Kaur, one of Yogi Bhajan's cooks:
Santa Fe Special Soup
http://www.healthy.net/scr/column.asp?PageSource=index&ColumnId=18#soup
Blissful Beets
http://www.healthy.net/scr/column.asp?ColumnId=18&Id=291#blissful
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