Ayurvedic Brunch | Maharishi Ayurveda

We often have friends over for an evening snack, lunch, and dinner or just for a good company. Some of us foodies really enjoy entertaining and cooking up a storm for guests. If you don’t plan ahead you can get stuck in the kitchen thinking what menu will suit best to serve. A perfect Sunday brunch with friends is a welcome counteragent to the hectic work week. Keep some dosha-balancing brunch options to fill you and your guests. Cooking an ayurvedic meal can be simple and fun, taking out a few minutes to prepare fresh and warm meals for your guests is a superb idea. Here are a few delicious recipes which can be added to the menu.

Split Moong Dal


  • ½ cup split moong dal
  • 2 cups water
  • ½ teaspoon salt
  • ¼ carrot, cut into thin slices
  • ½ teaspoon fresh ginger root, grated
  • 1 tablespoon ghee
  • 1 teaspoon fresh cilantro leaves
  • ½ teaspoon fresh lemon juice


  • Rinse dhal in cool water 3 times. Place water, carrots, and dhal in a medium-sized pot and bring to a boil.
  • Skim off the foam that forms on the top of the boiling water with a tablespoon and discard.
  • Lower heat and continue to simmer for 20 minutes, until the dal is tender. If you want a thicker dal, you can continue boiling for 5 minutes longer. Add the salt.
  • In a separate saucepan melt the ghee. Add the fresh ginger root and sauté for several minutes.
  • Add the ginger root, making sure that the spices do not burn.
  • Add spice mixture to dal. The dal may splash when you add the hot oil to it. Add fresh cilantro and lemon juice.
  • Stir and serve over rice or as a side soup with your main meal.

Scrambled Paneer


  • Three cups (660 g) of mashed tofu or paneer (720 ml) will feed 4 people
  • A little ghee
  • Sautéed vegetables, such as chopped bell peppers, tomatoes, chilli
  • Chopped green herbs, such as basil, cilantro, sage
  • Curry Spices
  • Salt and pepper to taste


Sauté paneer until thoroughly warmed. For a creamy texture, stir in dabs of cream cheese and/or grated cheese and/or sour cream and cook until blended. For a Kapha-balancing addition, add puréed cooked cauliflower (which is surprisingly tasty!). From there, stir in the rest of the ingredients to taste and finish with some fresh cilantro, or a spoonful of chutney over it.



  • 1/2 cup basmati rice
  • 1 cup mung dal (split yellow)
  • 6 cups (approx.) water
  • 1/2 to 1-inch ginger root, chopped or grated
  • A bit of mineral salt (1/4 tsp. or so)
  • 2 tsp. ghee
  • 1/2 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. whole cumin seeds
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. turmeric powder
  • 1 pinch asafoetida (Hing)
  • A handful of fresh cilantro leaves


  • Carefully pick over rice and dal to remove any stones. Wash each separately in at least 2 changes of water. Add the 6 cups of water to the rice and dal and cook covered until it becomes soft about 20 minutes.
  • While that is cooking, prepare any vegetables that suit your constitution. Cut them into small pieces. Add the vegetables to the cooked rice and dal to the mixture and cook for 10 minutes.
  • In a separate saucepan, sauté the cumin seeds in the ghee until they pop. Then add the other spices. Stir together to release the flavours. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Add salt and chopped fresh cilantro and serve hot.

Cranberry Muffins


  • 2 cups unbleached white flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup raw or packed brown sugar
  • ¾ cup buttermilk
  • ¾ cup water
  • ¼ cup melted ghee, butter, or oil
  • 1 cup chopped cranberries


  • Preheat the oven to 400 °F. Prepare 14 - 16 muffin cups.
  • Mix the dry ingredients together.
  • Mix the buttermilk, water, and oil and add the dry ingredients.
  • Add the berries. Beat until just barely mixed, about 15 strokes.
  • Pour into the muffin cups. Bake until nicely browned, about 20 minutes.

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