Ayurvedic Mosh-Down Meal!

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John Joseph
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Recipe for the dinner

Serves 6:

Ingredients for the Stew (subji)
2 cups cooked chickpeas (or canned organic)
3 tablespoons coconut oil
2 tablespoons miyokos organic veg butter
3 teaspoons cumin seeds
2 teaspoon grated ginger
2 teaspoons ground coriander
2 teaspoons turmeric
2 fresh chili’s seeded and minced
4 cups eggplant peeled and cubed
8 tomatoes chopped
3 cups cauliflower florets
4 cups stemmed chopped spinach
3 teaspoons Himalayan salt
3/4 cup water

Directions:

Place a large sauce pan over medium flame and heat the oil and veg butter together when it is hot toss in your cumin seeds minced chilies grated ginger coriander and turmeric for 30 seconds - then drop in the eggplant cubes keep turning them until they are browned and soft. Next add cauliflower stir and cook for 5 minutes until slightly tender. Now add the tomatoes and chopped spinach - keep stirring - pour in the water the salt and chickpeas. Reduce to a medium low flame and simmer with the pot covered after 10 minutes remove the cover and put in a tablespoon more veg butter. Keep stirring the bottom every few minutes so it doesn’t stick and the excess water is cooked off leaving a thick stew.

For the Rice:

Ingredients:
3 cups white basmati rice
6 cups water
1 teaspoon of turmeric
1.5 teaspoons of salt
1/2 cup whole cashews
1 teaspoon coconut oil
1/2 teaspoon veg butter

Directions:

In a medium sized pot, put in the oil and butter. When it is heated, add turmeric, drop in the rice and fry for three minutes on medium flame, do not let it burn. Add the water salt and cashews and bring to a boil. Stir and reduce flame to a low simmer and cover. Cook for 15 to 20 minutes until there is very little water left at the bottom of the pot, practically none. Remove from the flame and set aside. The heat will evaporate the rest of the water, leaving your rice fluffy.

Chapatis:

Ingredients:

3 cups whole wheat flour
1/2 cup melted miyokos butter
1 1/3 cups lukewarm water
1.5 teaspoons salt

Directions:

Combine the flour and the salt in a large bowl. Slowly add the water and butter until it is a soft moist dough. Transfer it to a flat dry surface, kneading the dough for 8 to 10 minutes. Set it aside covered with a damp cloth for two hours.

Next, separate into small balls the size of a golf ball. You should have about 20 of these if it’s done right. Heat up a cast iron skillet or pancake skillet. This is the part where you need to have a few extra hands in the kitchen, assembly line style. Have people flatten out the balls on a cutting board dusted with more flour so they don’t stick and roll them out with a rolling pin. When that is done, wipe off the excess flour through your hands as I do in the video and put one on the skillet face down for 30 seconds - flip it for another 30 seconds using tongs until the ends start turning up. On an open flame, use tongs and the side that was facedown on the skillet goes onto the flame first - it should start pop up - flip it and let the chapati fill up with air - remove and douse with a little extra vegan butter if you want - repeat the process.