ALOO METHI with mango chutney
This potato dish with fenugreek leaves makes a light dinner suitable for all doshas, or can be used to accompany a lunch of curry or dal. It contains five of the six tastes (only astringent is missing), making it a well-rounded Ayurvedic meal.
Serves 4 | Prep time: 20 mins | Cooking time: 20 mins
INGREDIENTS
1/4 cup ghee or vegetable oil
12 medium potatoes, peeled and diced
2 tsp ground turmeric
2 tsp salt, or to taste
pinch of chili powder
1/2 cup dried fenugreek leaves (kasoori methi), soaked in water for 5 minutes, or finely chopped cilantro leaves
1/4 cup lemon juice
FOR THE CHUTNEY
1 ripe mango, peeled, cored, and cut into cubes
pinch of chili powder
1⁄2 tsp salt, or to taste
4 tsp lemon juice
2 tsp agave syrup
2 tsp ghee or vegetable oil
1 tsp black mustard seeds
1 Start by making the chutney: Purée the mango, chili powder, salt, lemon juice, and agave syrup with a little water using a food processor or immersion blender.
2 Heat the ghee or oil in a small pan over medium heat. Add the mustard seeds and cook until they start to pop. Remove from the heat, add to the mango purée, and set aside.
3 Next make the aloo methi: In a heavy-bottomed saucepan, heat the ghee or oil. When hot, add the potatoes along with the turmeric, salt, and chili powder, and sauté for a few minutes.
4 Add the fenugreek leaves (if using) and some of the soaking water. Cover and simmer over low heat for 20 minutes or until the potatoes are cooked through. If you are using fresh cilantro, add it at the end of the cooking time.
5 Remove from the heat, sprinkle with the lemon juice, and transfer to a serving dish. Serve hot, with a dollop of the mango chutney. The chutney will keep for 3 days in the fridge.
CREAMY SQUASH SOUP
Quick to make and delicious to eat, this soup makes the perfect light, easily digestible, tridosha meal for a 6 p.m. dinner. This means it will be fully digested by the time you go to bed, and won’t affect your sleep.
Serves 4 | Prep time: 10 mins | Cooking time: 15 mins
INGREDIENTS
1/4 cup ghee
• KAPHA olive or canola oil
1 large butternut squash, peeled, seeded, and diced
4 medium potatoes, peeled and cut into cubes
1 tsp grated nutmeg
2 tsp salt, or to taste
1⁄2 tsp freshly ground black pepper
1/4 cup finely chopped dill
2 tbsp lemon juice
1 Heat the ghee or oil in a large saucepan. Add the squash and potatoes and stir-fry for a few minutes.
2 Cover with cold water, then add the nutmeg and salt and pepper and bring to a boil. Cover and simmer for 10–15 minutes over low heat until the vegetables are tender.
3 Using a food processor or immersion blender, purée most of the vegetables to make a creamy soup, leaving a few chunks. Stir in the dill and lemon juice before serving.
Color
Stir in the dill, rather than blend it, in order not to dull the vibrant color of the soup.