Recipe for May and more Daily Routine Suggestions!

I hope that you have developed a good rhythm for the new normal and maybe added  1 or 2 of the suggestions I wrote about last week.  Setting up a  Daily Routine is so beneficial for keeping us steady and stable in these unstable times.  I attended the National Ayurvedic Medical Association (NAMA) conference last week on Zoom, and many of the presenters emphasized the Daily Routine for keeping us grounded and healthy, it is very balancing for Vata especially.

 

A very simple practice to set a proper and positive mood for the day is to think of at least 3 things for which you are grateful before you get out of bed in the morning.  And remember you are making an effort to wake up with the sun.   A couple of other beneficial morning practices are using a neti pot (using filtered or boiled water that has been cooled until warm with special neti salt)  and using nasya oil 30 minutes or more after the neti wash and then again before bed.   The neti pot is especially good in the spring as it cleanses the sinus passages, flushing out environmental toxins, reducing inflammation and washing away allergens.  Nasya or nose oil also helps block environmental toxins.  It lubricates and protects the nasal passages, provides relief for nasal dryness,  helps with relieving stress and provides mental clarity.   If you feel uncomfortable starting with a neti pot, at least try the nasya oil. 

 

Where to Find a neti pot and nasya oil: Neti pots and the neti salt can be found in most pharmacies, at Co-ops, Moms and Whole Foods.  Nasya or nose oil is mostly available on line.   I buy it in bulk from Banyan Botanicals, and if you live not too far from me, I could deliver it to you, it is $9 a bottle, and it lasts for quite awhile.  I could also demo, at the proper distance, how to use it.   Alternatively, if you need instructions on how to do either the neti pot or nasya oil, contact me, and I can talk you through it.

 

The recipe for the week is Asparagus Saffron Kitchari!  Asparagus season is here, and that is one of the things for which I am grateful!   Below is the recipe.  If you do not have all the ingredients, you can substitute as a few items like curry leaves and hing (asafoetida) you may need to buy at an Indian grocery store.  Or you could take a trip to an Indian grocers and stock up on spices and dal!  I have also attached a picture of the Kitchari from one of my Cooking Classes a few years ago.  It was served with Sautéed  Spinach and Fresh Coriander Chutney.  Let me know if you would also like the Chutney Recipe.

 

Stay safe!

 Saffron-Asparagus Kitchari

2 pinches of saffron

3 Tablespoons (T) ghee

½ t cumin seeds

¼ t fenugreek seeds, ground (in electric spice grinder or mortar and pestle)

4 to 6 curry leaves

2 T shallot or white onion, finely chopped

1/8 t hing (asafoetida)

½ cup split mung dal, soaked for 1 hour or more

¾ cup basmati rice, soaked for 10 to 20 minutes, then rinsed several times and drained

1 pound fresh asparagus, about 3 cups chopped

¾ t salt

½ t turmeric

4 to 5 cups water

1/8 t ground cumin

Fresh cilantro for garnish

Put the saffron threads in a very small bowl and cover with a little warm/hot water, and set aside. Melt 2T ghee and add cumin seeds, warming for a few seconds and then add the onion. After a minute or two add the fenugreek, curry leaves, and hing and stir.  Slowly saute until the onion is tender, a few more minutes.  Rinse the dal in a strainer, drain well, then add it to the spice mixture.  Add the water, turmeric and salt, bring to a boil, then put in the rice.  Bring to a boil again, then simmer, partially covered for about 25 to 30 minutes, adding the saffron with its water during the last 5 to 10 minutes of cooking. 

While the dal is cooking, prepare the asparagus. Cut off the tough ends, peel the bottom third (if stems are thick), and cut the asparagus into 1 inch slices.  Saute in remaining 1 T of ghee, add ground cumin and stir to coat.  Then lower heat, cover and steam for 5 to 10 minutes or until done.  Add a little water if it sticks.

When done, either stir the asparagus into the kitchari or put the kitchari in a wide bowl and top with the asparagus.  Garnish with fresh chopped cilantro.

Serves 4 to 6.  Cut in half for fewer people.