If you would like to know one ‘classic’ vata calming recipe, then this is it. Just about everything in this meal (spices such as cumin and tumeric, vegetables such as asparagus and squash) are extremely beneficial for balancing vata tendencies.
1 cup Basmati rice
2 cups Mung Dahl (split yellow lentils)
7 cups (approx) water
Pinch of salt
1 tsp freshly cut ginger root
2 tbsp ghee
2 tsp mustard seeds
2 tsp cumin seeds
2 tsp fennel seeds
2 tsp cumin powder
2 tsp turmeric powder
2 tsp coriander powder
1 pinch Asafoetida (Hing)
1 cup chopped vegetables (zucchini, asparagus, squash)
Wash the lentils and rice separately in at least 2 changes of water. Place aside. In a medium-sized pot, sauté all the seeds in the ghee until they pop on medium/high heat. Then reduce the heat and add the other powdered spices and ginger for a few seconds. Add the mung dal and salt. Sauté for 1 or 2 minutes. Add boiling water. Bring the entire mixture to boil and then simmer for 30-40 minutes or until the dahl is about 2/3 cooked.
Now cut the vegetables into small pieces. Add the rice and vegetables to the lentils. Stir, adding extra water if required. Bring back to a boil, then simmer for 20 minutes or until rice is fully cooked. Cook until there is minimal water remaining, leaving the lid on the pot.
Note: An alternative to cooking on a stove top is to add all of the ingredients to a crock-pot and allow to slowly simmer over 6 hours. Sauté the spices in ghee separately and add them to the entire mixture in the crockpot.