gen_1220.1.gif gen_216.1.gif gen_1222.1.gif
WelcomeClass ScheduleWorkshops &  EventsAbout Kundalini About ManvirGong YogaBreathwalkingRecipesResourcesInspirationPriya Ayurveda Contact ManvirOthere-mail me



 Recipe of the month: Chickpea Dahl Curry (Chanaa Daal Karee)

This spicy, satisfying dish is an unusual blend of flavors. Serve with plain rice.

½ cup lotus root
7 cups water
½ cup chickpeas (garbanzo beans)
½ cup cubed peeled eggplant
1 tomato, chopped
12 green chilies, mild or hot, to taste, chopped fine
½ cup diced cauliflower
1 teaspoon salt, or to taste
½ cup green peas, fresh or frozen
2 teaspoons ground turmeric
1 teaspoon crushed dry red chilies
½ cup ghee or vegetable oil
2 teaspoons mustard seeds

If the lotus root is dry, it should be soaked overnight. (Canned lotus root need not be soaked.) Also, clean and soak the chickpeas in 7 cups of water overnight. In the morning, wash, peel and cut the lotus root into small pieces. Cook the chickpeas in the water in which they were soaked, along with the lotus root pieces. When the chickpeas have become very soft, remove the lotus root pieces from the water and set them aside in a bowl. Strain off the water from the chickpeas (don’t throw the water away, though!) and set aside.

In a large, thick-bottomed pot, place the chickpeas, 8 cups of water (including chickpea water), salt, turmeric, red chilies, and all the vegetables except the lotus root. Cook over low heat until all the vegetables are soft. Add the cooked lotus root.



This is a classic Indian recipe for a delicious and healthful beverage. At least half an hour is needed for its preparation. For best results, use fresh bulk spices from your local health food store.

Making at least four ten-ounce servings of tea in your pot, wait until the water is boiling, and then add the following for each serving:

          3 whole cloves

          4 whole green cardamon pods, cracked

          4 whole black peppercorns

          ½ stick cinnamon

          1/8 inch thick slice of ginger (optional)

         ¼ teaspoon oregano seeds (optional, as a flu and cold deterrent)

Continue to boil at least 10-15 minutes, or up to an hour or even longer if a stronger beverage is desired. Turning off the heat, then add for each serving:

          ¼ teaspoon black or green tea, steeping for several minutes*

         4 ounces milk, making sure temperature has cooled somewhat**

         honey to taste (wait until mixture has cooled somewhat)***

     * If you are making yogi tea for a larger number of people, you might consider decaffeinated tea, as some people can be sensitive to caffeinated beverages. The original Yogi Bhajan recipe uses regular black tea.

    ** If you are making the tea for a larger number of people, consider using soy, rice, or almond   milk, instead of cow’s milk--some people have allergic responses to cow’s milk. The original Yogi Bhajan recipe uses cow’s milk.

***You could substitute other sweeteners, such as stevia, sucanat, maple syrup, or jaggery, although the original Yogi Bhajan recipe uses honey.

Each ingredient has a specific use within the physical body: the cloves fortify the nervous system; the cardamon, the colon; the peppercorns purify the blood; the cinnamon strengthens the bones; the ginger stimulates the immune response and provides extra energy. The milk aids in easy assimilation of the spices and prevents irritation to the digestive system. The tea acts as an alloy of all of the ingredients, and makes this beverage delicious to drink. Enjoy!