This lovely pilaf recipe is great for a summer lunch for friends and family. I made it recently as a nourishing full moon meal!
Though we don’t usually cook with onions as they are considered to be tamasic in Ayurveda and due to their pungent taste, aggravate Pitta dosha, there is onion as a start point in this and as we cook it for a long time it can become sweeter and less pungent in taste, and so no longer aggravating to Pitta dosha.
We do use onions medicinally in Ayurveda.
All the other ingredients – green beans and beetroot, and the spices are selected with Summer season in mind to support the pacifying effects upon Pitta dosha.
If you are vegan substitute the ghee for an oil suitable for your dosha type:
Sesame for Vata, olive/sunflower/coconut for Pitta, sunflower or safflower for Kapha. You could considerably reduce the amount if you have Kapha dosha iniyour type.
1 large red onion finely sliced
3 tbspns ghee
100gms of runner beans finely sliced
2 medium sized raw beetroots diced. (If the beetroot is organic wash but don’t peel. There are extra nutrients in the skin and close to it!)
1 large 5 finger pinch of cumin seeds
1 large 5 finger pinch of ground cumin
1 large 5 finger pinch ground coriander
1 large 5 finger pinch of turmeric
6 cardamom pods split
100gms frozen peas defrosted
1 good pinch of rock or himalayan salt
450ml of boiling water or vegetable stock
250gms white basmati rice
Put the ghee in the pan and warm until melted
Add the onions, salt and cook until translucent and very soft on a low heat. This can take some time so please be patient.
The salt will bring out the extra sweetness.
Once the onions are soft add the spices and stir to coat the onions.
Add the other vegetables and stir to coat in the spice mixture.
Stir in the rice and then add the vegetable stock or boiiled water.
Cook on a low heat with the pan covered for 15 minutes, adding the peas about 3 minutes before the end.
Serve with a spoon of yoru favourite chutneyand/or steamed Tender Sprouting for a wholesome lunch or supper.