Most Trusted original and popular website on oilpulling since 2004 ----------------The greatest wealth is health
You are here>> Healthycooking

Oilpulling is a age old Ayurveda process, it works on the ROOT CAUSE hence takes significant amount of time in giving you the desired results. The time it takes depends on an individual. Hence pl. don't expect a MAJIC PILL kind of treatment overnight. Read More Here.

Don't miss new "HealthyHabits" section
Oilpulling demonstration Look at this video . Visit our SPONSORS

Send your questions and concerns to info@oilpulling.com

Healthy Cooking

Guidelines
V0= No effect on the Dosha (Balanced)
V+= Stimulates/ Aggravates Dosha
V-= Decreases/ Pacifies Dosha

Kicharee
V0 P0 K0

Ingredients:

Qty Type Item
--- ----- ----------------------------
1 Cups Split Mung dal (yellow)
2 Cups White Basmati rice
1 inch Fresh ginger root
1 small handful of cilantro leaves
2 TBS. Ghee (clarified butter)
1/2 tsp. Turmeric
1/2 tsp. Coriander powder
1 tsp. Whole cumin seeds
1/2 tsp. Mustard seeds
1/2 tsp. Salt (rock salt is best)
1 pinch Hing (also called Asafoetida)
5-7 cups Water (amount of water depends upon climate and the type of vessel used)
Directions:
Wash dal and rice together until water runs clear. Heat a large sauce pan on medium heat then add Ghee (clarified butter), next add mustard seeds, Turmeric, Hing, whole cumin seeds and coriander powder. Stir all together for a few minutes. Then add rice, dal and stir again. Now add the water, salt and bring to a boil. Cook for 10 minutes. Next turn heat down to low, cover, and continue cooking until both dal and rice becomes soft. The cilantro leaves can be added before serving.

Benefits:
Tridosha balancing, and useful for detoxifying, very easy to digest.
Usually recommended as a monodiet for Detoxifying.

Yellow Mung Dal Soup
V0 P0 K0

Ingredients:
Qty Type Item
--- ----- ----------------------------
1 Cups Yellow split Mung dal
6 Cups Water
2 TBS. Ghee (clarified butter)
1/2 tsp. Black mustard seeds
1 tsp. Whole cumin seeds
1 pinch Hing
2 TBS. Chopped fresh cilantro leaves
1/2 tsp. Salt (Rock salt is best)
1/2 tsp. Ground coriander seeds
Directions:
Wash the Mung dal until the water runs clear. Heat pot on medium heat, add water and dal. Cook for 30 minutes. Stir occasionally to prevent burning. Then in another small sauce pan add Ghee heat at medium heat. When it has melted you can add spices. Then add spiced Ghee mix to soup. Before serving garnish with freshly chopped cilantro leaves. Add salt to taste.

Benefits:
This dish reduces both Kapha and Vata Doshas. With the spices and cilantro it reduces the Pitta Dosha. It is very easy to digest.

Preparation time:
1/2 hour, very nourishing ( easily digestible proteins) and light to digest
Serves: 3 - 4

Split pea soup
V+/0 P0 K0

Ingredients:
Qty Type Item
--- ----- ----------------------------
1 Cup Dry Split Peas
6-8 Cups Water (or more as needed)
1 Large Carrot, sliced in rounds
1 Inch Fresh Ginger Root, peeled and finely minced
1/2 tsp. Whole Cumin Seeds
1/2 tsp. Turmeric Powder
1 Pinch Hing
Directions:
Bring to boil in a medium saucepan all the above ingredients. Reduce heat to medium and cook uncovered until tender, an hour or more. Add water as needed. When good and soupy, add:
Fresh ground black pepper to taste
1 tsp. Salt

Comments:
This is quite flavorful and digestible version of the standard pea soup. Good with a light salad.
This recipe was taken from Amadea' excellent book entitled "Ayurvedic Cooking for Westerns".
According to the Charaka Samhita when you cook with legumes one should add some pungent spices and some oil to enhance digestion (this is because they are difficult to digest). Therefore you may want to add a 1-2 tsp of Ghee to offset the naturally drying effects of peas.

 

Mixed vegetables
V0 P0 K0

Ingredients:
Qty Type Item
--- ----- ----------------------------
1 Cup Fresh Zucchini
1 Cup Fresh Asparagus
1/4 Cup Red & Yellow Bell Pepper
1 tsp. Fresh Ground Cumin seed Powder
1 tsp. Fresh Ground Coriander seed Powder
1 tsp. Whole Cumin seeds
1 tsp. Mustard Seeds
1 Pinch Hing
1-2 TBS. Ghee
1 tsp. Salt
Directions:
Melt Ghee in medium sauce pan then add spices except for salt and sauté. Add vegetables and cook on medium heat, stir often to prevent burning of veggies. When veggies are soft and well cooked, then add-in salt and garnish with cilantro before serving.

Benefits:
Balances all three Doshas. Is easy to digest and you can try different vegetables for variety, according to the seasonal availability and your body type.

 

Lime Rice
V0 P0 K0

Ingredients:
Qty Type Item
--- ----- ----------------------------
1 Cup White Basmati Rice
2 Cups Water
1 TBS. Urad Dal or Mung dal
1/2 tsp. Mustard Seeds
1/2 tsp. Turmeric Powder
2 TBS. Ground Coconut
1 Pinch Hing
1 tsp. Whole Cumin seeds
1 tsp. Fresh Lime juice (or more to taste)
2 TBS. Ghee
1 tsp. Salt
Directions:
Cooking rice and dal with water for 10 to 12 minutes. Sauté spices (except for salt) in melted Ghee. Then mix rice and sautéed spice mix together (along with lime juice). Add salt. Before serving you can add cilantro and grated coconut to make the dish more colorful.

Benefits:
Balances all three Doshas. Both ginger and cumin stimulate and aid in digestion. Coconut(cool, sweet) balances the Pitta raised by lime juice ( sour).

 

Ghee (Clarified Butter)
Balances Pitta

Preparation time: less then 30 minutes
Ingredients:
Qty Type Item
--- ----- ----------------------------
1 lb. Organic, Unsalted Butter
Bring the butter to boil in a medium saucepan. Reduce heat to medium and cook uncovered until done. When the butter first starts to boil there will be a lot of bubbling and Spluttering, then this action will subside, next the Ghee will begin to develop a foam at the top, quietens down and turns a golden yellow color, smelling like popcorn! At this point the Ghee is done. There are a couple of ways to determine when it is done. One way is after the butter turns a clear golden color, dip a strip of paper into the butter, then move away from the butter and all other flammable and light the strip of paper on fire, if the paper sputters, crackles and pops, then the water has not been completely cooked-out and the Ghee is not yet done. After using this method a time or two you can easily tell by the smell and color when the Ghee has been properly cooked. Once you make Ghee a time or two it becomes easy to tell when it is done.

Comments:
What is Ghee? It's is basically Clarified butter that has the milk solids and water removed. According to Ayurveda, Ghee is the best oil for cooking (Sesame oil being the second best). This is because when used in moderation it stimulates the digestion (Agni) better than any other oil. It also has the ability to increase one's immunity and inner strength (called Ojas in Ayurveda) And carries the properties of the herbs/ spices directly to the seventh/deepest level of tissues, also crossing the blood-brain barrier. It is very tasty and without the side effects of plain butter. There have been researches done on the beneficial effect of Ghee on Cholesterol, used in moderation and in the right manner, i.e. Not for frying!
Note: Ghee does not require refrigeration if you keep moisture out of it. Don't dip a wet spoon into the Ghee jar. Lasts for a year if Stored properly

P.S. I used to love the smell and taste of Ghee while growing up, and used to lick it from my five fingers dipped in Ghee, of course when my mom was not looking! Still my fasting Total Cholesterol was 86 when I came to USA. Pizza and burgers took over and bumped it to 160 in the next 6 months during my Medical Residency, which thankfully served as a wake-up call!