During the long hot days of summer, the body can begin to accumulate “PITTA”(the dosha that governs the summer) which if left unchecked can spark aggression, irritation, inflammation & more, eventually leading to exhaustion. And that is nothing to be joyous about. So how can we maintain balance? With foods, drinks & practices that are cooling & calming to the body.
Recipe type: Meatless Main Cuisine: Ayurveda, Vegan Serves: 6
3 Tbsp. coconut oil
½ tsp. coriander powder
1 tsp. each dried basil, dill, mint, & turmeric
½ cup split mung dal
1 cup brown basmati rice
6 cups of vegetable stock
½ cup fresh shelled peas
1 cup zucchini, chopped
1 carrot, finely shredded
Basil/Cilantro pesto & shredded coconut for garnish
Rinse mung dal and basmati rice until liquid is clear. Set aside.
In a large stock pot, or dutch oven, melt the coconut oil, add spices and herbed and spices and saute over medium low heat until it browns, 1-2 minutes.
Add drained mung beans & rice & stir well to coat with the oil & spices.
Stir in vegetable broth, bring to a boil, cover & cook on low for 25 minutes. Then add vegetables and cook for an additional 15 minutes, or until the beans, rice, and vegetables are tender.
Top with a bit of pesto, shredded coconut, cilantro, & coconut aminos.