Carrots and Peas Recipe


Carrots, Peas and Potatoes RecipeServes 2-4

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

 

Directions

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.

 

Tip

Garnish with freshly chopped cilantro before serving.

Recipe shared by Preeti Gupta

 

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Preeti Gupta

About Preeti Gupta

Preeti Gupta is a certified Ayurveda Consultant practicing in the Bay area. She provides personalized Ayurvedic counseling sessions and monthly group wellness events that focus on balanced diet, healthy nutrition, natural detoxification, rejuvenation and disease prevention. She is passionate about using food as a medicine and looks forward to being a part of your Ayurvedic journey soon!