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:

  1. 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.

  2. 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.

  3. Add Spices: Add the turmeric powder, ground black pepper, ground ginger, and cayenne pepper (if using). Stir for a few seconds until aromatic.

  4. 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.

  5. Add Kale: Stir in the chopped kale and cook for another 2-3 minutes until wilted.

  6. Combine: Add the cooked barley to the skillet, mixing well to combine with the vegetables and spices.

  7. Season: Add salt to taste and drizzle with lemon juice. Stir well to combine.

  8. 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.

Lakshmi Harilela
I was cooking since I was 12 years old, alongside my late Father, Mohan Harilela. My family ran restaurants, so I was always sneaking into the kitchens and eating everything I could get my hands on. Since a very young age, I have always had a passion for food, as I was constantly surrounded by it. So I decided to go to Hotel Management School Les Roches in Switzerland for some formal education.
http://www.lovetruefood.com
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Tridoshic Kitchari