Khitcharie and green beans
Khitcharie with ginger and coconut
- 380 grs rice (Pitta: basmati or white; Vata: all; Kapha: basmati)
- 180 grs yellow or green mung dal
- 8 cm fresh ginger, peeled and grated
- 2 bay leafs
- ½ tsp asafoetida
- 1 tsp cumin seed
- 75 grs grated coconut (not for Kapha)
- 3 tbsp ghee or olive oil
Soak rice and dahl for some hours (or overnight) and drain.
Cut the ginger into small pieces and crush well. Boil the rice and mung dal for ten minutes in 3 cups of water with salt (more water can be added if the mixture becomes too thick). Heat 2 tbsp of ghee or oil and add ginger, cumin seeds and asafoetida. Stir and add the bay leafs. When the ginger is golden brown, add the mixture tot he boiled dal-rice. Add 1 more tbsp ghee or oil and grated coconut.
Stir fried green beans with garlic
(3-dosha, mainly Vata)
- 100 grs french green beans, chopped
- 5 cloves of garlic, chopped
- 2 tbsp ghee or olive oil
- ¼ tsp black pepper
- 1 tsp crushed cumin
- 1½ cm fresh ginger. peeled and grated
- 1 tbsp goat cheese, grated
- salt to taste
Boil water, add the chopped beans. Then swith off the gas and leave the beans in the water for 5-7 minutes. Heat olive oil or ghee and add chopped garlic and ginger. When they become golden, add cumin. Drain the beans and add them to the mixture along with salt and pepper. Stir fry for 3-5 minutes. Sprinkle grated cheese on top before serving.
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