Ingredients (Buy locally grown organic ingredients, if possible)
2 teaspoon ghee (Make organic ghee at home)
1 pinch asafoetida powder (hing)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon carom seeds (ajwain)
1/2 teaspoon mustard seeds (sarson)
2 cups carrots, diced
1 cup green peas
1/2 teaspoon turmeric powder
1/2 teaspoon coriander, freshly ground (optional)
Rock salt (saindhav salt) to taste
Cilantro for garnish, chopped
1. Heat ghee in a cast-iron Dutch oven on medium heat. Add asafoetida, cumin, carom and mustard seeds. Wait until seeds splutter, not allowing them to burn.
2. Add carrots and peas and mix well. Let it cook without lid on medium heat for 10-15 minutes until the vegetables are tender.
3. Add turmeric powder, coriander powder, and salt. Mix well and cook for another 4-5 minutes. Turn off the heat when done. Serve hot.
Garnish with freshly chopped cilantro before serving.
Recipe shared by Preeti Gupta
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