Vata Balancing Root Veggies with Spiced Rice
Prepare a nourishing dish with root vegetables and spiced rice using gentle cooking methods and aromatic spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Basmati Rice (rinsed) | 2 | Cup |
| Sweet Potato (peeled and diced) | 2 | Count |
| Carrot (peeled and sliced) | 3 | Count |
| Parsnip (peeled and sliced) | 2 | Count |
| Ghee (melted) | 4 | Tbsp |
| Cumin Seeds (whole) | 2 | Tsp |
| Coriander Seeds (crushed) | 1 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Cinnamon Stick | 1 | Inch |
| Bay Leaf | 1 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 3 | Clove |
| Water | 4 | Cup |
| Salt (or to taste) | 2 | Tsp |
| Fresh Cilantro (chopped) | 1 | Bunch |
Instructions
- Heat ghee in a large pot over medium heat.
- Add cumin seeds, coriander seeds, cinnamon stick, and bay leaf. Sauté until fragrant.
- Add grated ginger and minced garlic. Sauté for another minute.
- Add diced sweet potatoes, sliced carrots, and parsnips. Stir well to coat with spices.
- Add rinsed basmati rice and turmeric powder. Stir to mix everything together.
- Pour in water and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Check if the rice and vegetables are cooked through. If not, cook for an additional 5 minutes.
- Remove from heat and let it sit covered for 5 minutes.
- Fluff the rice with a fork and garnish with chopped fresh cilantro before serving.
Prep
- Rinse basmati rice and soak it in water for 30 minutes before cooking.
Kitchen equipment
Large Pot With LidSpice Grinder or Mortar and Pestle