Ayurvedic Recipe for Kapha Dosha: Spiced Barley and Vegetable Stir-Fry
Servings: 4
Ingredients:
1 cup pearl barley
3 cups water
1 tablespoon coconut oil or ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper (optional, for extra heat)
1 medium zucchini, chopped
1 cup broccoli florets
1 red bell pepper, chopped
1 cup kale, chopped
1 tablespoon fresh grated ginger
1 tablespoon lemon juice
Salt to taste
Fresh cilantro for garnish
Instructions:
Prepare Barley: Rinse the barley under cold water until the water runs clear. In a medium pot, bring 3 cups of water to a boil. Add the barley, reduce the heat to low, cover, and simmer for about 25-30 minutes or until the barley is tender and water is absorbed. Drain any excess water and set aside.
Heat Oil/Ghee: In a large skillet or wok, heat the coconut oil or ghee over medium heat. Add the mustard seeds and cumin seeds, and let them sizzle for a few seconds until they start to pop.
Add Spices: Add the turmeric powder, ground black pepper, ground ginger, and cayenne pepper (if using). Stir for a few seconds until aromatic.
Cook Vegetables: Add the fresh grated ginger, zucchini, broccoli, and red bell pepper. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
Add Kale: Stir in the chopped kale and cook for another 2-3 minutes until wilted.
Combine: Add the cooked barley to the skillet, mixing well to combine with the vegetables and spices.
Season: Add salt to taste and drizzle with lemon juice. Stir well to combine.
Serve: Garnish with fresh cilantro and serve warm.
Benefits for Kapha Dosha:
Light and Energizing: Barley is light and easy to digest, helping to prevent the heaviness Kapha tends to accumulate.
Spicy and Stimulating: The spices used in this recipe, such as mustard seeds, cumin, and cayenne pepper, help stimulate digestion and metabolism, which is beneficial for balancing Kapha.
Fresh and Invigorating: Fresh vegetables and lemon juice add vibrancy to the dish, countering the sluggishness associated with Kapha.
Detoxifying: The combination of ginger and turmeric aids in detoxification and boosts the immune system.