Vegetarian feast recipe

Many of you wanted to have the recipe for this glorious meal I shared on Instagram last night.
Let me know if you make it yourselves, I would love to hear how you like it. It's one of my favorite combinations and so easy to make!

Areyouvedic_vegetarian_feast.jpg

Vegetarian feast


Mung dal:

  • 1/2 cup of split mung dhal (1 dl)
  • 2 tsp of ghee 
  • A few curry leaves 
  • 1 tsp of cumin seeds
  • Fresh ginger (1/2 cm) and turmeric (1/2 cm) grated 
  • 1/2 tsp Salt
  • 1/2 tsp black pepper
  • 1 1/2 cup of water (3 dl)

Add all ingredients in together and cook in pot or pressure cooker until the beans are soft. Around 16 min in a pressure cooker, more like 45 min in a normal pot. If you cook in a pot, add the salt towards the end or the beans won't soften. 


Coconut rice

  • 1 cup of rice (2 dl)
  • 1 tbs of coconut oil
  • 1/2 tsp salt
  • 2 cups of water (4 dl)

Add all ingredients and cook in rice cooker or pot until the water is absorbed and the rice is soft. 

 


Oven-baked pumpkin

  • 4 handfuls of pumpkin cubes 
  • 1/2 tsp salt 
  • 1/2 tsp of black pepper
  • 1 tsp of cinnamon
  • 1 tsp of cummin (seeds or ground)
  • 1 cm of fresh turmeric 
  • 2 tbs of Ghee

Preheat the oven to 65 ' F (150 ' C).
Cube the pumpkin and place in an over safe tray. No need to remove the peel if the pumpkin is organic, just wash it.
Sauté the spices in the ghee in a pot, until the aroma comes up.
Poor the spice mixture over the pumpkin in the tray.
Add water to about 1/3 of the hight of the pumpkin.
Cook in the middle of the oven until the pumpkin is soft, stir every 15 min.


Cabbage with paneer

  • 4 handfuls of thinly chopped cabbage
  • 1/2 tsp of salt
  • 1/2 tsp of pepper 
  • 1 cm of grated ginger 
  • 1 tsp of coriander seeds 
  • 2 tbs of ghee 
  • 4 small handfuls of cubed paneer. ( I bought mine in an Indian shop, but it's easy make yourself. I will share how in the future)  

Add the ghee and spices in a pot and let simmer until the aroma comes up.
Put the cabbage in and stir well until it's covered in the spices.
Add water to about 1/3 of the height of the cabbage. Let simmer with a lid on. Stir only if you make a large batch, otherwise let it do it's thing.
Towards the end add in the paneer to the cabbage and let it take flavor. 


Top of with a sprinkle of parsley, a chutney is optional. A slice of lime is also a delicious addition. 
Eat in your favorite bowl with the juicy liquids. That's where all the goodness is! 

Much love and happy Agni!  

Lisa Åkesson Stryker