Herbed Lentils with Seasonal Greens
serves 4 to 6
In a large saucepan heat the ghee over medium heat. Add the garlic, and sauté for 1 minute. Add in the lentils, mix together. Add in the rosemary, and oregano, mix again. Then add the wine. Cook together for another minute before adding the water and salt.
Cover the pan and bring to a boil over a high flame. Then reduce the heat and let the lentils simmer until cooked. Check for water, you might need to add some. This dish should look like a stew. When the lentils are cooked, add the greens and the chopped parsley. Cook until the greens are wilted. Serve with a sprinkle of black pepper.
Curried Pumpkin Soup
serves 4 – 6
In a large stockpot, heat the ghee over medium heat. Add the onion, garlic and jalapeno pepper and sauté for 2 minutes. Add the spices, mix well and sauté for one more minute. Then add in the pumpkin, mix well with the onion/garlic mixture, and add the vegetable stock. Bring to a boil and let cook on a low flame for 5 to 10 minutes together so that the flavors can really blend. Take the soup off the flame and blend in a food processor or with a handheld blender to desired consistency.
... is the season of Vata. It's getting cooler and it is dry in the atmosphere, leaves are falling. The best foods to eat are warming, moist and heavy. Foods that have a warm virya, and are made up of sweet, sour and salty taste.
Sweet Potato Curry
Combine the first 10 ingredients in a blender with enough of the water to make a soft paste.
Heat up the ghee in a medium size pot. Add the yam cubes, cover and let cook for about 5 minutes, until the yam is almost cooked. Add the curry paste, add some water
and mix well. Cover and cook for 1 minute. Add salt to flavor. Add the garbanzo beans and stir everything together. Add more water if needed. The consistency should be like a thick sauce. At the end add in the spinach and cook until blanched, for a very short time.
Add lime juice to taste. You can throw a few handfuls of cilantro leaves over it. Serve with basmati rice.