Ingredients for ayurvedic pumpkin kedgeree with coconut oil

  • 3 cups rice
  • 2 tbsp coconut oil, extra virgin Amanprana
  • 1 hokaido pumpkin (small and firm)
  • 1 cup yellow lentils
  • 1 finely chopped onion
  • 8 cups water (Pineo water in a glass)
The following spices:
  • ½ tsp asafoetida
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • 3 tsp finely chopped fresh ginger
  • 1 tsp turmeric
  • 1 stick of cinnamon
  • 3 green cardamom pods
  • 2 black cardamom pods
  • 1 tsp curry powder
  • Black pepper and salt
  • 1 tsp garam masala
  • 1 bunch finely chopped coriander

Preparation of ayurvedic pumpkin kedgeree with coconut oil

Soak the rice and lentils for a few hours (e.g. 3 hours) before you start preparing the dish. Pre-soaking the grains and lentils aids digestion. Wash the pumpkin and cut it open. You do not need to peel the pumpkin. Remove the seeds and cut the pumpkin into small pieces. Fry the asafoetida, cumin seed and mustard seed in coconut oil. Add the onion, pumpkin and ginger and simmer for a while. Rinse and add the pre-soaked rice and lentils. Add water and leave to cook thoroughly. Finish with garam masala and finely chopped coriander. Recipe from the Ayurveda cookbook by Lies Ameeuw

Tip from Lies:

Turmeric strengthens the life force. An extra spoonful of curcumax botanico herb mix does you good.

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Lies Ameeuw

Lies Ameeuw is an Ayurvedic therapist with a deep knowledge of Ayurvedic and Indian herbs and spices. Her interest in the relationship between the body and spirit sparked her interest in our diet. In 1999 she founded an Ayurveda school. The upshot is that she now knows everything there is to know about Ayurvedic cuisine. Nutrition plays an important role in Ayurveda, and it is interwoven with the use of herbs. There are six tastes in Ayurveda -  sweet, sour, salt, pungent, bitter and astringent.