Rice is a typical pairing for many Ayurvedic dishes, but this version is enhanced with ingredients that are beneficial during dry, vata seasons such as winter. Mustard and lemon pacifies the vata dosha. In addition, the vitamin C in lemon and turmeric’s natural properties both bolster the immune system during this time of year.
1 c. basmati rice
2 c. boiling water
½ tsp sea salt
1 tsp turmeric powder
1 tbsp ghee
½ tsp mustard seeds
½ tsp cumin seeds
¼ tsp fenugreek
1-2 whole dried chilies (optional based on spice preference)
½ inch piece ginger grated fine
¼ tsp asafetida (optional)
2-3 lemons juiced
2 fresh curry leaves
3 tbsp salted, roasted cashews
- Rinse rice twice or until water runs clear
- Place rice in bowl and cover with water
- Soak rice for 1/2 hr. minimum
- Drain rice in strainer
- Place rice in a medium saucepan with salt and turmeric. Boil water in a kettle and add to rice. Bring to a low boil, cover and simmer for 10-15 minutes. Allow to cool so grains remain separate. Transfer rice to a large bowl.
- Heat ghee over medium heat in a small saucepan. First add mustard seeds until they pop. In this order, add cumin, fenugreek, chili, curry leaves, ginger, and asafetida. Bloom spices and flavor the oil. Do not brown.n
- Add lemon juice, 1 tbsp water, stir and turn off heat.
- Add spice and lemon mixture to rice and gently fold or mix with hands to avoid breaking up rice. Add extra salt to taste, if desired.
- Cover and let rest a least 15 minutes before serving so rice absorbs all flavors. Garnish with cashews and serve plain, with your favorite Indian dish or cold raita in spring or summer.
The way we feel, our well-being, has a far-reaching ripple effect on our lives and the lives of others.