Wednesday, April 30, 2008
Healing Foods - Moong daal With Spinach
So, what DOES work? for me, success has been adapting an Ayurvedic routine. I decided to really make a 'lifestyle' change many months ago and it has worked for me. Another important thing, get rid of 'toxic' people around you, these are 'people' who value your weight more than they value you. I have done exactly that.
I won't go into complete detail in this post, but for those who are interested, please check out the Ayurvedic links in the sidebar, you'll find a wealth of information there. A separate post on this topic coming soon.
Here is one such recipe that really calms the system, is low fat, and totally healthy for all.
'Moong Daal with Spinach' Curry:
Tip: Use a pressure cooker for quick and best results.
1.5 cups yellow moong daal- rinsed well, and soaked for at least half an hour.
1 bunch baby spinach - chopped
1 tbsp or less - Olive or Canola Oil
2-3 cloves Garlic -minced
1/4 tsp - turmeric
1/4 tsp - Asafoetida
1 tsp - chili powder
1 tsp - garam masala (optional)
1/4 tsp- cumin seeds
Salt - to taste
Rinse the Moong daal well and let it soak for about half an hour. Chop the baby spinach and set aside.
In the pressure pan, heat the oil. Add the cumin seeds and the asafoetida. Now add the garlic and stir well. Add the spinach and cook until wilted. Drain the daal and add it to the pan. Keep stirring and add the rest of the seasonings. Add enough water to cook the daal, if you like it soft and mushy like I do, add 1.5 cups of water, just be sure to adjust the seasonings.
Let it cook until the regulator whistles twice.
Serve hot with some Jowar rotis and some buttermilk for a complete meal.
Update: Down to 130lbs as of September 30th, 2008!
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GET TO KNOW: BLACK CUMIN SEEDS
black cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of their curries and tandoori dishes. It's darker and sweeter than ordinary cumin. To bring out its nutty flavor, it helps to toast the seeds briefly before using them. Substitutes: cumin (Not as sweet as black cumin.) OR nigella