Sometimes, we just don’t have time to do much cooking. Sometimes we don’t have the inclination. But, Ayurveda recommends freshly cooked foods as often as possible. So, here is an easy way to make kitcharee for yourself without a lot of fuss.
This comes from Dr. Lad’s cookbook, Ayurvedic Cooking for Self-Healing. He states that it is tridosha shamana (pacifying) and that because of the Ushna virya of toor dal (warming quality), those experiencing increased Pitta or Ushna (heat) guna should use less frequently.
In springtime, according to our digestive fire and constitutional nature, we can incorporate a little more of the lighter, rougher and dryer qualities in our meals because Kapha dosha, the water and earth elements, is at its peak. Yellow Split Peas are a good source of the astringent taste and are therefore Ruksha or drying. They also have a bit of the Khara or rough quality. Turmeric is drying and warm, while fresh ginger adds some umph to your digestive fire. These qualities can be helpful during mid-Spring when accumulated Kapha is in its liquid stage after the late-winter/early spring build up. Continue reading “Spring Mediter-Indian Split Yellow Peas”