Healthy Main Dishes / Healthy Recipes

Carrots and Peas Recipe

By | Published | No Comments

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

 

Improve your health physically, mentally, emotionally, and spiritually with Ayurveda!

Request An Ayurvedic Consultation today!

Preeti Gupta
Preeti Gupta is a classically trained Ayurvedic Practitioner 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 she looks forward to being part of your Ayurvedic journey soon!

Leave a comment

Your email address will not be published. Required fields are marked *

Latest posts

Carrots and Peas Recipe

This entry was posted by

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

 

Improve your health physically, mentally, emotionally, and spiritually with Ayurveda!

Request An Ayurvedic Consultation today!

Preeti Gupta

About Preeti Gupta

Preeti Gupta is a classically trained Ayurvedic Practitioner 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 she looks forward to being part of your Ayurvedic journey soon!