Our teacher and Ayurvedic Yoga Therapist Veronica Wolff-Casey created this simple recipe to chase the winter cold away. It was originally published in the Ayurvedic Journal of Health, which means she's famous! Those of us who have had her food know why it's so good. The spices are what makes the flavors so great, and makes it easy to digest. You can find most of what you need at your local Indian market. Try it and let us know what you think.
Nourishing and easy to digest, this soup is a wonderful way to balance vata dosa when the cold winds of winter blow. The warming spices and grounding vegetables make this the perfect choice when you are feeling overworked or frazzled. Try it with a piece of whole grain toast slathered in ghee!
3 Tbs Ghee or Sesame oil
1/2 Tbs Each freshly ground cumin, coriander, and fennel seeds
1 tspFreshly ground black pepper
1/4-1/2 tsp Asafoetida (hing)
1 Tbs Garam masala
1/2-1 Tbs Cinnamon
1-2 tsp Turmeric powder
1 tsp Ginger powder
2 tsp Dried rose petals, ground well (optional)
1.5 inch Thumb of fresh ginger, minced small
1 Large sweet onion, chopped
6 Curry leaves (if you have them, omit if not)
Salt to taste
2-3 Large sweet potatoes, cut into bite-sized pieces
4-5 Medium carrots, cut into bite- sized pieces
3 Stalks celery, chopped
2 cups Masoor dal (red lentils), thoroughly picked over for stones
1. Melt ghee or heat oil in a large pot.
2. Once oil is shimmering slightly, add spices in order listed above.
3. Once things start to smell good, add the fresh ginger and then the chopped onion and a little salt.
4. Stir to coat, then add the curry leaves if using. Once you can smell the curry leaves add the rest of the vegetables and stir to coat.
5. Saute gently for 3–5 minutes, then add Masoor dal.
6. Add water to cover all by 2 inches or more de- pending on how soupy you would like your dish.
7.Bring to a boil, stirring occasionally.
8. Reduce to a simmer and cook at least for 30 minutes (stirring occasionally), but ideally for as long as you can.
9. Tastes best after 2–3 hours. Add salt to taste be- fore serving, and serve with a sprinkle of cilantro (optional).