• Meditation
  • Jeeva Raksha


Mixed Veg KoottuBy Sujatha Gopal

1/4 Cup Moon dal

1/4 Cup Thoor dal

1/4 Cup Channa dal

1 Cup Cabbage

1 Cup Chow Chow (Chayote Squash)

1 Cup Tomato

1 Cup Spinach or any other Green leafy vegetable

2 to 3 Cups water

For the gravy

Fresh coconut 2 tsp

1/2 tsp Jeera (Cumin seeds)

3 red chillies

Grind together

For the seasoning

1 tsp Organic extra virgin coconut oil

1/2 tsp Mustards

1/2 tsp Jeera

Pressure cook all the veggies and dal  for 2 whistles, add the gravy do not boil it.

Add the seasoning at the end.

Channa( chick peas) Masala Recipe
(for  1 1/2 Qt)


Channa(chick peas )- 1 cup

Red onion - 75 gm( 1/2 medium size)

Tomato -  3 big  roma tomatoes

Green chilli - 1

Ginger - 1 inch piece

Garlic - 3

Oil -1 tbsp

Salt as required

Spice Powder

Turmeric Powder -1/4 tsp

Chilli Powder -1 tsp

Coriander Powder -2 tsp

Channa masala Powder -1 tsp (available ready made)

For the seasoning

Cumin Seeds/Jeera - 1 tsp

Bay leaf - 1


Soak channa overnight and pressure cook channa with a little salt for 4-5 whistles. Channa should be soft.

Grind ginger, garlic, green chilli and onion to a fine paste. Keep it aside.

Puree tomatoes in a blender and keep it aside.(you can even blanch tomatoes)


1.Heat oil /butter in a pan, add jeera seeds and bay leaf.

2.When cumin seeds/jeera splutters, add the grounded onion paste and saute till it turns brown. Stir continuously.( for  10 min)

3.Then add tomato puree, all the spice powder, salt needed and cook stirring continuously till oil separates.( for  10 min)

4.Then add the cooked channa, 1/4 cup of water and cook for a few minutes until everything gets blended well with the masala.

Garnish with coriander leaves and serve hot with poori or chapati or even pulao.

Vegetable Soup or Vegetable Kanchi


1/2 Cup- Cracked wheat or Rice or Brownrice( soak 3 to 4 hr.)

1/2 Cup- Lentils( Toor dal, Moong dal , Moong dal whole/ green split)

Water- 6 cups

2 Cup- Vegetables( Carrot, beans, Green peas, bell pepper , cabbage ,(brocolli, asparagus—Optional)

Ginger- 1 inch

Celery stick-1

Butter- 1 tbsp



Chooped the ginger.

Wash the Rice and Dals

In a pressure cooker, Mix all the ingrediets and cook up to 3 whistels and simmer for 5 minutes( For rice only) and turn off

Serve with Cilantaro Chutney/ tomato chutney/ any chutney Servings 3-4.