Exceprts of Recordings from the
​Covid-19 Online Yoga Retreat: April 22 - 24

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Friday, April 22, 7 - 8:30 pm
Dharma Study Group
Through the lens of yoga:
​the koshas, the doshas, and the chakras
(Excerpt from 90 minute session)

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Saturday, April 23,  7 - 8 am
Morning Pranayama + Asana
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Curry Paste:  Pitta reducing (Summer time) also reduces Vata and Kapha

• ½ tsp fennel seeds
• 2 tsp cumin seeds
• 2 tsp turmeric
• 1 onion, chopped
• 2-4 bay leaves
• ¼ tsp hing
• 6 curry leaves or 2 tsp curry powder
• ¼ tsp cinnamon​​

Melt ghee. 
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Fry fennel and cumin seeds. Add turmeric and onion. Sauté 2-3 minutes.  

Add, bay leaves remaining spices. Sauté for 2-3 minutes.

Put in spice grinder or mini blender, add 1/8 cup water to help blend.

Use in kichadi or to make curry sauces.

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Curry Paste:  Kapha Reducing (Spring time)

• ¼ tsp hing
• 1 tsp mustard seeds
• 2 tsp cumin seeds
• 2 tsp turmeric
• 2 onions, chopped
• 4 cloves garlic
• 2 TBS crumbled sage
• 1 TBS grated ginger
• 3 curry leaves or 1 tsp curry powder

Melt ghee. 

​Fry mustard seeds. When they pop, add hing, cumin, tumeric.  Sauté 2-3 minutes.  

Add, onion and garlic, and remaining spices.  Sauté for 2-3 minutes.
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Put in spice grinder or mini blender, add ¼ cup water to help blend.

Use in kichadi or to make curry sauces.

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Curry Paste:  Pitta Increasing, Vata and Kapha Reducing (Winter Time)

• 2 TB ghee
  
• ​2 tsp cumin seeds
  
• 2 tsp coriander seeds
• 1.5 tsp cardamom seeds
• 2 tsp black peppercorns
• 2 bay leaves
• 4 more TB ghee
• 1.5 tsp cinnamon
• ½ tsp ground cloves
• 2 tsp turmeric
• 1.5 tsp rock salt (or salt)
• 2 TB fresh grated ginger
• 1 onion, chopped
• 2-4 cloves of garlic
• 1 tsp cumin

Melt ghee. 

Fry cumin seeds. Then add hing, coriander, cardamom, peppercorns, and bay leaves.  Sauté 2-3 minutes.  
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Add remaining spices, onion and garlic.  Sauté for 2-3 minutes.

Put in spice grinder or mini blender, add ½ cup water to help blend.

Use in kichadi or to make curry sauces.

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Plain Kichadi Soup
Preparation time: 45 minutes; serves 4-5½ cup basmati rice
¼ cup split mung (yellow dal)
1 tablespoon ghee
½ teaspoon cumin seeds
½ teaspoon sea salt
½ teaspoon ground cumin
6 cups water

Garnish:

1. Fresh coriander leaves, chopped. Warm ghee in a medium saucepan.
2. Add whole cumin seeds and sauté for 1 to 2 minutes or until slightly browned.
3. Wash rice and dal well (until water is clear), add to ghee and stir.
4. Saute for another minute.
5. Add water and bring to boil, then cover, cook over medium-high heat for 30 minutes.
6. It will still be broth-like, rather than the thick stew that traditional kitchadi is.
7. Add salt and ground cumin, garnish with coriander, serve. 

Comments: Vegetables can be added as desired in the cooking. A pinch of dry ginger on serving enhances its utilization for Kapha, and Pitta can garnish with coconut as well as coriander for extra cooling.

Notes from SJ: This is a basic recipe; add curry pastes and vegetables. For spring: add some spicy greens (ie chicory, arugula, mustard greens, or kale—make sure to add these at the end so they don’t get mushy or soggy).
You could also add roasted beets (also at the end, so the kitchari doesn’t turn red) and garnish with parsley.

PICKLED GINGER would also be nice with this!

Here’s SJ’s notes on pickled ginger:
Slice ginger then soak in lemon juice and salt
Eat slices before lunch

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