An Ayurvedic Recipe

Daily Exercise:   Today was a 12 miler.  I’ve started thinking about those 90 minute runs or the 10  to 12 milers this way: “Oh good. It’s a short run this week.”  Amazing!  I used to think 8 miles was my long run.  It’s a good feeling.

When I first started the distance training, I thought I would do it through May. But now, I’m really enjoying the challenge of pushing myself to limits I’ve never approached before.  Today however was not a good run. Shane had an upset tummy last night, and this morning, AND for the miles I ran with him outside.  Good thing I got the better part of the run completed on the TM.  Poor Shane.  My sister warned us that this time of year, when the snow melts and uncovers wild animal “stuff”, if the dog gets into it, he will get sick.  Sure enough…so its fasting for Shane today, rice and lean ground beef tomorrow, then weaning back onto his own food the following day.  Speaking of which, see my report on EXAMINER about Foodborne Illnesses.

Now that we’ve discussed upset stomachs, how about some eats!   

For those who are unsure of the meaning for Ayurvedic cooking:

Ayurveda is a form of traditional medicine in use primarily in India. Ayurveda believes that various materials of vegetable, animal, and mineral origin have some medicinal value. The medicinal properties of these materials are time tested and have been used for centuries in ayurvedic medicines to cure illness and/or help maintain health.  Source: Self Growth

I was looking through the Spring 2010 issue of Yoga + Joyful Living and came across the most interesting recipe.  Unfortunately I didn’t have all the key ingredients but managed to use some interesting substitutions.  The recipe is for Dhokla.  It has a soft, spongy type texture.  The flavor was interesting. It is suppose to be somewhat spicy due to pepper or mustard seed.  My version is not spicy. 

I have never tasted anything like it.  DID I like it? I did.  Ted did not. He didn’t like the texture.  The flavor also might take a little getting used to.  It’s easy enough to try, let me know what you think.

Dhokla Batter

• 1  3/4 cups + 1 TBS Chickpea Flour (I used Garbanzo Bean flour (same as chickpea) from Bob’s Red Mill)
• 3/4 cup plain yogurt
• 1 cup hot water
• 1/2 tsp turmeric
• 1 tsp salt
• 2/3 tsp baking soda

Prepare a large pot to steam 3 1/2 cups of water.  You will need to set a 9” pie plate into the pan so make sure it’s wide enough.  Put a trivet in the bottom to rest the pie pan on.  I used some 1/2” aluminum rings.  Turn the stove on high to bring the water to a boil. But in the meantime, prepare the batter by combining the yogurt, water, turmeric, and salt.  Add the flour and whisk until well mixed.

Spray the pie pan with non stick spray and add the batter.  When the water is boiling in the steam pot, add the filled pie plate.  Cover with a lid that will let a small amount of steam escape.  Let cook 20 minutes on medium heat.  Test with a knife (it should come out clean when inserted into the Dhokla) to make sure its done.  

Remove from steamer. Put a plate on top of the Dhokla and flip over. Cool for 10 minutes.

Dhokla Sauce (Apple Crumbles Variation)

• 1 tsp caraway seed (or use mustard seed as the original recipe suggests)
• 2 tsp safflower oil + 1 tsp peanut oil
• 1 tsp curry powder
• 1 tsp mustard powder
• 1/3 cup lemon juice
• 2 cups water
• 2 TBS sugar
• 2 tsp salt

In a small saucepan with a tight lid, heat the oil on high heat and let it smoke 1 minute.  Add the caraway seeds and quickly cover the pot as they will pop.  Remove from heat and when the popping stops, add the curry and mustard powder.  Add the lemon juice, water, sugar and salt. Return the pan back to the burner and bring to a boil. Allow to boil 3 minutes. Set aside.

After the sauce has cooled about 10 minutes, use a fine sieve to strain the caraway seeds from the sauce.  You  may see a black residue on top of the sauce. You can either pour some off or use it on the Dhokla.  It’s only the curry and mustard that turned dark in the hot oil. 

To Serve

Cut the Dhokla into 8 servings.

Pour the sauce over the top until it begins to pool around the bottom.  Garnish with chopped cilantro and red sliced bell pepper.

The Dholka can be served as an appetizer or snack.  It’s light in texture, pungent in taste but packed with good nutrients. 

Make sure to watch for my upcoming article on EXAMINER for how this dish relates to the benefits of yoga.  It will be posted before the end of the week or, if you subscribe to my Examiner articles, you’ll get it in your email box.

Do you have a favorite recipe that warms and invigorates you?

Joanne