What is Poha? Poha is an Indian dish made from flattened rice. It is light and easy to prepare. You can find poha at Indian supermarkets.
I sometimes get bored with having the same breakfast everyday so I love finding healthy and yummy alternatives. It’s great for the digestive system to regularly change what we eat also. This helps keep our digestive fire (agni) strong.
This poha dish provides a yummy, simple and healthy breakfast option. You can also have it for lunch or dinner!
- 2 cups of poha rinsed in room temperature water
- 1 tablespoon of ghee (or oil of choice)
- 1 teaspoon of cumin
- 1 teaspoon of coriander powder/seeds
- 1/2 teaspoon fennel seeds
- 1/4-1/2 a green chilli (chopped finely). Check the level of spiciness of the chilli to determine how much you want to add.
- 1 tablespoon of pumpkin seeds (optional)
- 1 tsp turmeric powder
- 1 1/2 inches of fresh ginger (grated)
- 2 carrots (grated)
- 1 stick of celery (chopped)
- 1/2 cup of peas
- 1/4 cup of rasins
- 1/2 a lemon
- Coriander leaves to serve (optional)
- Heat ghee in a frying pan on medium heat and add the cumin, fennel and coriander seeds/powder.
- Once the spices become fragrant add the grated ginger and green chilli and stir. Cook for 1-2 mins.
- Add the grated carrot, celery, raisins, pumpkin seeds, peas and turmeric powder. Cook for 3-5 mins, stirring occasionally.
- Turn the heat to low then stir through the poha. Once stirred through, turn the heat off (there is no need to cook the flattened rice).
- Add squeezed lemon juice and salt and pepper to taste.
- Serve with coriander leaves on top (optional)
What is Kichari? It is a delicious and nourishing meal made with lentils, rice, veggies and spices. The combination of lentils and rice forms a complete protein. Kichari is easy to digest, grounding and balancing for the doshas! As a bonus, its quite simple to make!
1 cup basmati rice (washed)
1 cup washed yellow mung dhal (soaked for approx 3 hours). If using green mung dhal, soak for 9 hours.
1 cup of chopped veggies of choice (eg. broccoli, peas, carrot or celery)
1 tsp cumin seeds
1 tsp ground coriander seeds
1 tsp fennel seeds
1 small piece of fresh ginger
1 tsp turmeric
2 tbsp ghee (or oil of choice)
A pinch of asafoedtida
1 litre of boiling water
Squeeze of lemon
Salt to taste
Heat ghee/oil in a saucepan. Fry up all the spices until they are fragrant (approx 40 seconds). Add mung dahl, rice and veggies then stir until coated with ghee/oil and spices. Add the water and cook on medium to low heat for 30-50 minutes (or until rice and dahl are soft) stirring occasionally. Enjoy!
Raita is an Indian side dish made with yoghurt and other ingredients. It goes well with curries and dhal, taking the edge off the spiciness. This recipe is vata balancing and is best eaten at lunch time. The colour of it makes it extra fun!
1 cup plain yogurt.
1 cup of beetroot.
1 big carrot.
Pinch of cinnamon & asafoetida.
1/4 tsp salt & pepper.
- Grate the carrot and beetroot.
- Mix the yogurt and slices together.
- Add the carrot and beetroot then stir.
- Allow to sit for 5 mins for the flavours to blend together.
- Keep refrigerated. Enjoy!
The recipe from Annapurna’s Prasad, Ayurvedic Cooking for Health & Longevity.