Warm the ghee in a large skillet. Add cumin and garlic and sauté for 1 minute. Be careful to not let the garlic get burnt. Add the washed greens and cover with a lid. Cook over medium-low heat until tender, about 4 minutes.
Can add some salt to taste, but it might not be necessary.
Adzuki Beans with Seaweed
Bring the adzuki beans and the water to a boil in a large saucepan. In a skillet heat the sesame oil and sauté shallots and ginger for about 3 minutes. Add the drained dulse and mix well. Add to beans, with salt to taste, cover, and simmer for about 40 minutes.
Garnish with minced parsley to serve.
... is the season of Vata first, when we need to nourish ourselves to protect us from the cold. Then later it becomes Kapha season where we focus on removing the excess that has resulted from all the nourishing. The tastes to eat the most of are pungent, bitter and astringent.