Simple Carrot Recipe and Evening Routine Tip!

This week’s recipe is a simple cooked carrot dish, which is a great side dish to whatever else you are preparing.   If you do not have mustard seeds, you can use cumin seeds instead and if you do not have either urad dal or hing (asafoetida) you can leave them out, and it will still be tasty.    Besides the recipe below here is also a picture of the carrots poriyal in one of my handmade pottery bowls and with my garden cilantro.

 

NOTE:  If you are venturing out, you can buy these Indian spices from an Indian grocery (Patel’s on University Blvd on the way to College Park was not crowded when we went, and of course everyone has to wear a mask in the store). Let me know if you have any questions about the spices or where else to get them.

 

The evening routine tip is to massage your feet with a nice quality oil before you go to bed.  I do this every night.  It is especially important now when there is so much anxiety and stress on us all and our communities.   Besides feeling good and nurturing your feet, it balances all the doshas (vata, pitta, kapha) reduces stress and stimulates the body’s natural relaxation response.  The oil permeates your skin and goes to all the deep tissues in your body.   You can put old socks on after if the oil does not absorb quickly.

 

In my posts during this Covid time, I have mentioned the importance of establishing a healthy daily routine to help us stay grounded.  If you feel you would like a more personalized routine or more guidance for yourself regarding diet, lifestyle and/or good breath practices and yoga poses, I am doing private consultations on Zoom.  Feel free to contact me.

 

Thanks, be well, and enjoy the recipe!

 

Carrots Poriyal

(Adapted from Vegetarian India by Madhur Jaffrey)

5 medium or 4 large carrots

1T ghee

½ t urad dal

½ t mustard seeds

1 dried chili

½ t turmeric

A few pinches of hing, 1/8 t (asafoetida)

½ t salt

1 T grated ginger

3-4 T water

1 T dried unsweetened coconut (or fresh grated)

2 T coarsely chopped fresh cilantro

Wash and scrub carrots and slice thinly (1/4 to ½ inches) into rounds. Halve the larger pieces from the tops of the carrots.

Heat the ghee in a heavy frying pan or wok over medium heat. Add urad dal, and as soon as it starts to change color add the mustard seeds and chili. When the mustard seeds pop add the turmeric, hing, salt, ginger and carrots. Cook uncovered, stirring frequently for 2-3 minutes. Then add the water, stir to mix, cover and cook on low heat for 6-8 minutes until the carrots are tender. Uncover, stir in the coconut and cilantro to mix, and turn off the heat.

Serves 3 to 4.

Cooked carrots are especially good for Vata and Kapha and okay for Pitta in moderation. They purify the blood and tonify the kidneys.