Ingredients:

1 cup Indian Basmati rice
1 cup mixed vegetables, chopped in small cubes
2-3 Tbsp ghee or cooking oil
1 tsp cumin seeds
1 pinch hing (asafoetida)
1/2 tsp brown/black mustard seeds
2 bay leaves
1/2 tsp turmeric
1 inch piece of fresh ginger, peeled and chopped fine
3 cardamom pods
1/2 tsp garam masala (or 1/4 tsp cayenne as a substitute)
1 clove of garlic (or one medium onion), optional
5 cloves
2 cups water
1 Tbsp raisins
1/4 tsp salt
Lime juice, shredded coconut and cilantro leaves for garnish

Wash rice twice and drain. Wash and chop the vegetables into small pieces. Heat a good size sauce pan (or deep frying pan) on a medium heat and add ghee (or cooking oil), cumin seeds, brown mustard seeds, and hing. Cook until the seeds start to pop. Add the cloves, chopped ginger, bay leaves, cardamom, cinnamon, turmeric, and garam masala. Mix well.

Add the vegetables, raisins and salt, stir to blend all of the ingredients until they are all coated with the spices.
Pour in the water and bring to a boil for a minute or so, turn down the heat to low, cover and cook until tender, about 10-15 minutes. Garnish with shredded coconut, fresh lime juice and chopped cilanto leaves.

This dish is tridoshic, because cooking the vegetables with spices helps to balance any individually aggravating qualities.

Pitta types should avoid garlic, cloves, or black mustard seeds on a regular basis or when pitta is high.

© Blue Lotus Ayurveda, LLC. www.bluelotusayurveda.com