‘Imitate the rice stalk, the more grains it bears, the lower it bows’.
I love Divya Alters new book, the joy of balance. The recipes are simple, healthy and the knowledge is vast. I also had the honour of making a small contribution during the photography session and feel a personal connection to the recipes as they nourished me through my pregnancy.
I like this recipe for a light dinner. I make the rice in the afternoon to serve with lentils and then use the rest for an evening stir-fry. Mr. B loves this dish with a little spice, Baby B will try a couple of spoonful’s, my mum has it with yogurt and pickle and noted it reminds her of my grandma’s turmeric rice. I like it just as it is.
Ayurvedic Spice lesson
Turmeric – cleanses liver, breaks down fat in the liver, improves digestion and immunity, adds luster to the skin
Cumin – stimulates digestion, eliminates toxins, relieves congestion, helps with absorption of nutrients and fertilizes friendly bacteria
Ginger – Improves digestion and circulation, breaks down fat in the stomach, relieves constipation
Curry leaves – supports liver detox, purifies blood, manages cholesterol and blood sugar and cleanses the cellular system
Ingredients
- 2 tbsp. ghee or olive oil
- ¼ tsp. turmeric
- ¼ tsp. cumin seeds
- 1 tsp. fresh grated ginger
- 5 fresh curry leaves
- ¼ tsp. salt
- ½ cup nuts
- 1.5 cups cooked basmati rice
- 1 tbsp. fresh lime juice
- Fresh herbs to garnish – dill, coriander, parsley
Method
- Heat the ghee/olive oil over a medium low heat, gentle cook the turmeric until it starts to darken in color, around 5 seconds
- Add the cumin seeds and toast for 10 seconds
- Add the ginger and curry leaves and stir until the leaves are starting to darken and crisp
- Add the salt and nuts and toast until the nuts are slightly golden, approx. 30 seconds
- Add the cooked rice, increase the heat to medium and stir fry the mixture until the rice is all yellow, 5 minutes
- Add the lime juice, mix, switch the heat off and serve warm
