The Complete Ayurvedic Cookbook - The Eumundi Medicine Man

49BIngredients:
46BGRANDMA’S MIXED BEAN VEGIE SOUP
Barley, lentil and veggies with spice
‘mother natures arms in a bowl’ just to hold you close!
51BOne cup of Bean Soup Mix, or throw barley
58B1 heaped teaspoon of Ayurvedic Rock Salt
½ teaspoon Turmeric powder
2 Bay Leaves
8 cups filtered water
Ghee
Ginger/Chilli/Cloves, Cumin Seeds/ Kalonji,
Fenugreek Seeds, Asafoetida- Chaunce!
Seasonal Vegies
Main Meals
52BWash the grain 3-5 times. Bring to boil and simmer away for 1½-2 hours or 20
minutes in a pressure cooker. When the soup has cooked or thickens a little add more
water but best of all add fresh whey from your Paneer, this is a secret flavour
enhancer. Place a little (teaspoon-tablespoon) ghee in a separate pot, on a medium
heat. Add Grated Ginger or a little Chilli or a few Cloves. Fry until slightly brown,
better under do than over-do. Add a teaspoon of Cumin seed or Kalonji, ½ tsp
Fenugreek seeds and fry for another minute.
Remove from the heat and add 1/8 teaspoon of Asafoetida (Hing), stir for 30 seconds
and then scoop out some of the seeds and ginger etc, leaving the flavoured ghee. This
is to reduce the seeds and strands in the soup. Add small pieces of cauliflower and
your favourite veggies to the spicy ghee and fry for a minute on a low flame. Add
these spiced ghee veggies to the soup. Make sure you get all the flavoured ghee into
the pot.
Boil the soup for another 10-12 minutes, check if it needs more Sandhaiva Ayurvedic
Rock Salt. This is the most important basic ingredient. For special occasions add
little tomato paste to enhance the flavour, to help with the acidity adds a pinch of
rapadura (pure sprayed dried sugar cane juice). Soup can be kept in the fridge for a
few days, but remember, fresh is always best!
Be backward eat soup, and make Grandma happy!
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