INDIVIDUALIZED HEALING THROUGH HOLISTIC WELLBEING.
Instructions
Warm the ghee or oil in a large pot over medium heat.
Add cumin and mustard seeds. Cook until they pop and become fragrant.
Stir in turmeric, coriander, cumin, black pepper, and salt. Toast spices gently for 30 seconds.
Add the rice and stir to coat it evenly in the spiced ghee or oil. Add the lentils and stir again so everything is well combined.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce to a gentle simmer and add the heavier, grounding chopped vegetables.
Simmer uncovered for 25–30 minutes, stirring occasionally, until rice is cooked, lentils are soft and stew is thick and golden.
Stir in coconut milk, if using, and adjust salt to taste. Serve warm and enjoy!
This golden rice and lentil stew is an Ayurvedic-inspired dish made for communal tables. Warm, grounding, and supportive of digestion, it’s an ideal offering for seasonal potlucks when nourishment and balance are needed most.
Warm, moist, and grounding qualities help soothe residual Vata while preventing Kapha stagnation. The combination of rice and mung provides stability without heaviness, while spices support digestion and circulation.
V–K- P=(+)
Vata Reducing: From an Ayurvedic perspective, this golden rice and mung stew is grounding and nourishing, perfect for seasonal transitions when Vata tends to increase. The warm, moist, and easily digestible qualities of cooked rice, lentils, root vegetables, and ghee help anchor scattered energy, soothe the nervous system, and support steady digestion during the cold, dry, and mobile days of the holidays.
Kapha Balancing: The warming spice blend of cumin, mustard seeds, turmeric, and black pepper kindles Agni (digestive fire), helping to counteract Kapha’s natural tendency toward heaviness and stagnation in the colder, damp season. By promoting circulation and light digestion, these spices help prevent sluggishness while keeping the dish nourishing. Use coconut milk sparingly if Kapha is high.
Pitta Aggravating (in excess): While the warming spices support digestion, they can increase Pitta if consumed in excess. The naturally cooling and grounding qualities of yellow and red lentils, basmati rice, and root vegetables help balance Pitta’s heat. You can increase the amount of coconut milk for pitta dosha and add cooling spices such as coriander and fennel.
Join our newsletter for insider scoop, information, and additional resources on how you can live your most aligned life.
Live your most aligned life. Subscribe to our FREE newsletter to enjoy the latest Ayurvedic seasonal inspirations and to gain access to exclusive community offers.