Here are two Ayurveda-inspired recipes that can enhance our well-being during the Monsoon:
Ginger-Turmeric Tea: (Immunity Booster)
Ingredients:
- Small piece of fresh ginger, grated
- ½ teaspoon turmeric powder
- A pinch of black pepper
- 2 cups of water
Instructions:
- In a saucepan, bring the water to a boil.
- Add the grated ginger, turmeric powder and black pepper.
- Let it simmer for 5-10 minutes.
- Strain the tea into cups.
Moong Dal Khichdi: (Gut-Friendly)
Ingredients:
- ½ cup moong dal (split yellow lentils)
- ½ cup barnyard millet/rice
- 2 cups water
- 1 tablespoon cow ghee (clarified butter)
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- Salt (as per requirement)
Instructions:
- Rinse the moong dal and Rice/ Barnyard millet together until the water runs clear.
- In a pressure cooker, heat ghee and add cumin seeds.
- Once the seeds crackle, add turmeric powder and saute for a few seconds.
- Add the rinsed moong dal and rice to the cooker.
- Add water and salt, and give it a stir.
- Close the pressure cooker and cook for 3-4 whistles on medium heat.
- Let the pressure release naturally before opening the cooker.
- Serve this nourishing khichdi with a spoon of ghee and enjoy its gut-friendly benefits.
The intake of a special gruel called ‘Aushada Kanji’, made of various therapeutic herbs, is crucial to the diet this season. In Ayurveda, food has an important role. In fact, the ancient texts on the subject say, “Food is medicine when consumed properly”. There are various recipes to make the gruel with the ingredients mainly consisting of Navara rice, fenugreek seeds, dried ginger, crushed pepper, cumin seeds, turmeric powder, garlic, carom seeds and coconut milk. Once can choose the ingredients and quantity based on the individual’s specific nature and needs.
Blog by:
Dr. Tejendra Singh
BAMS, DNHE, MYT, MAPC
Senior Ayurveda Consultant
Wellness Manager & Clinic In-charge
Modi Yoga Retreat & Wellness Centre, Rishikesh (India)
tejendra.singh@modiretreat.com