Recipes
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“Fool”or full proof recipe! Place 1 or 2 pound butter in a Dutch oven and cook, uncovered, on lower- middle rack at 250° oven for 2-3 hrs, or until all water evaporates and solids are golden brown. Let cool slightly and strain ghee through a fine mesh sieve lined with cheesecloth. Pour into a clean jar, let cool completely and seal. Ghee can be kept sealed, in a cool place for 3 month or refrigerated for up to one year. This is a recipe from Cook’s illustrated. In Ayurveda the health benefits of ghee are many…..ghee is clarified butter with the water totally evaporated. High smoking temperature around 400°F. In winter it is dry so we need unctuous food…fat….to keep us warm and from drying. Ghee nourishes us in the deep tissues….bones, brain….According to the ayurvedic ancient text, ghee is good for inflammation, memory, digestion and during a detoxifying cleanse ….. We just need fat but of course in moderation. Vata constitution or aggravation need it the most, no moderation for them! Pitta in moderation because pita naturally has oil. Kapha is the most unctuous so in greater moderation. If ghee is consumed at a level of 10% or less of total calories and the other fats consumed are plant based ghee is beneficial. In average 1-2 Tblsp/day. :) Enjoy!
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Mung Dal
1-2 cup split yellow mung dal 6 cups water 4 tbsp olive oil or ghee 1 tsp black mustard seeds 1 tsp cumin seeds 1 pinch hing 1 small cilantro leaves chopped if available or substitute with crushed coriander seeds. 5 curry leaves fresh or dried 1 tsp turmeric 1 tsp masala powder 1/2 tsp salt
Mung Dal Kitchari (vata)
1 cup of rice 1/2 cup yellow split mung dal 3 tbsp of ghee 1 tsp of black mustard seeds 1 tsp of cumin seeds 2 pinches of hing 1/2 tsp of turmeric 1/2 tsp of salt 4 cups of water
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