Yoga and Total Health — November 2017

attvik Ahara

S Minati Shah

Starting from mid-November to mid-January, we welcome Hemant Rutu (winter

season). This season is cold, unctuous, sweet (there is a predominant sweet taste in

plant products during this season) and helps augment digestive fire.

For this season, Ayurveda recommends morning meals, foods which are sour,

sweet and salty, products of sugarcane, rice, black gram, preparations from freshly

harvested grains, sesame seeds, etc. Oil massage, exposure to sunlight and exertion

are also recommended.

Following is a recipe of seasonal (Hemant Rutu) yam and green peas. Yam used

here is called Purple yam or winged yam (Dioscorea alata) or Kand or Ratalu.

Kand and Green Peas Patty (makes 5):

Cooking time: 30 min

Preparation time: 15 min.

Ingredients Method

200 gram Kand

100 gram shelled peas

1 Tbsp washed and chopped

coriander leaves

2 tsp lemon juice

1/4 tsp carom seeds (Ajwain)

1 Tbsp grated coconut

1 tsp raisins

1 1/2 Tbsp oil

1 Tbsp cream of wheat or broken

wheat

Wash and pressure cook whole

Kand, approx. six whistles.

Peel the Kand and mash very well.

Add 1 tsp oil, 1 tsp lemon juice and

salt to taste. Mix very well.

Coarsely grind green peas in the

mixer.

Heat 1 tsp oil in a pan on slow heat.

Add carom seeds, wait till it turns

brown.

Add green peas; add salt to taste

and cook well while stirring.

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