When I took my yoga teacher training in 2011, part of the training focused on Ayurveda. I was fascinated by the teaching of Doshas – learning about what happens when your dosha is out of balance, and how you can adapt your diet, pranayama, and asana practice (if applicable) to get yourself back into a balanced state, and in my case, less pitta!
I’ll spare you my feeble breakdown of what a Dosha is, and give you a quick snipit from Wikipedia. Also, if you want to take a quiz to find out your dosha (do it, it’s fun), you can try this one (not sponsored) and if you’re curious about what foods to eat or avoid, this website has some great info at quick glance, but you can do your own searching too.
“Doshas are the forces that create the physical body, they determine our conditions of growth and aging, health and disease. Typically, one of the three doshas predominates and determines your constitution or mind-body type. By understanding our individual habits, emotional responses, and body type, we can adapt our yoga practice accordingly. The same goes for Ayurveda treatments focused on alleviating any doshic excesses (illness) via powerful herbs and/or via the improvement of general lifestyle practices such as pranayama, meditation and yoga postures.”
Something will indicate when you have an excess of a dosha, as it throws your system off balance. For example, with excess vata, there can be mental, nervous and digestive disorders, including low energy and weakening of all body tissues. With excess pitta, there is toxic blood that gives rise to inflammation and infection. With excess kapha, there is an increase in mucus, overweight, edema, lung diseases, amongst other. The key to managing all doshas is taking care of vata, as it is the origin of the other two.”
This recipe, served over basmati rice, is balancing for all doshas, but, particularly for Pitta balance.
Any who, one of my pet peeves is looking at a recipe online and having to scroll for what feels like FOREVER to get the goods. So here goes…
For more flavour: cook the spices in a healthy oil with the onions, garlic, and ginger – then combine well to the cooked lentils & veggies before you serve, top with cilantro.
If you’re short on time, or simply don’t want to use an extra pan, saute the ingredients in part two, then add the rest of the ingredients to the same pot and cook on medium heat uncovered for 20 minutes (adding extra water if necessary to achieve the consistency you like).
You can serve alone (this is very high in fiber – so, you’ve been warned) or, better yet, serve over basmati rice with garlic naan.
Prep time: 10 minutes
Cook time: 20 minutes
*My 11 month old highly approves of this recipe by the way.*
1 cup red lentils
3 cups chicken broth
1/2 lemon juiced
1 cup chopped sweet potato
1 cup chopped zucchini
– add ingredients to pot – cook on medium heat uncovered for 20 minutes
3 tbsp avocado oil or coconut oil
1 sweet onion diced
4 local garlic cloves
1 tbsp diced ginger
1 tbsp yellow curry powder
1 tsp cumin or cumin seeds
1 tsp paprika
1 tsp cardamon
1 cinnamon stick
1 tbsp tumeric
salt & pepper
1 cup chopped cilantro
– saute ingredients for 10 minutes – remove cinnamon stick, combine with finished lentils and veggies.
FUN FACT – 100 grams of lentils (roughly 1 serving of the lentils in this recipe) contains the following:
- 9.02 g of protein
- 0.3 g of fat
- 20.13 g of carbohydrates
- 7.9 g of fiber
- 1.8 g of sugar
That same 100 g serving provides the following proportion of your daily intake:
- 45 percent of folate
- 36 percent of iron
- 70 percent of manganese
- 28 percent of phosphorus
- 58 percent of thiamin
- 14 percent of potassium
- 127 percent of vitamin B6
Lentils are also a source of riboflavin, niacin, pantothenic acid, magnesium, zinc, copper, manganese, and selenium.