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Spicing Meals

Ingredients:

  • fresh ginger (fruit & vegie shop)
  • turmeric, coriander, cumin seeds, others you like ( supermarket )
  • black mustard seeds, asoefitida/hing (Indian/ Asian market/grocers)

Quantities: based on 2 people

Pre-preparation

  • Have whatever you are spicing ready in advance – cut vegies, wash rice/dahl etc
  • Finely cut/grate fresh ginger – approx. 1 tspn)

Directions

  1. In a saucepan pour in some oil ( olive etc ) – approx 3 tspn or according to recommendation
  2. heat oil on low/medium heat
  3. Add black mustard seeds – approx ¾ tspn ( have lid on!!!)
  4. Wait until seeds have danced (popped)
  5. Add cumin seeds – ¾ tspn
  6. Add fresh ginger
  7. Add turmeric – approx. ¼ teaspoon
  8. Add asoefitida/hing – 1-2 pinch (small quantity)
  9. Add other spicesyou wish – coriander, cloves etctomato great with dahl (add here)
  10. add vegies or rice or dahletc and stir into spices ( brings flavour into)
  11. add water and cook

*** add salt near end of cooking

Notes:

Dry roasting rice first makes it lighter ( easier to digest )

This is a general guide only – vary to suit

Mark Bunn

Mark Bunn – is a leading natural health researcher specialising in Ayurvedic medicine, author of the three-time best-selling ‘Ancient Wisdom for Modern Health‘ and one of Australasia's most popular health and performance speakers