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Kitchen Sādhanā

A cooking workshop

ingredients and equipment



1 cup split red lentils or mung bean

8  cups water

2 cups of squash

1/8 of Asafoetida

1 cup of carrots

2 tablespoons ghee

1 small yellow onion, diced small

4 cloves garlic, thinly sliced

1 (1/2-inch) piece fresh ginger, peeled and minced

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1 1/2 teaspoon ground turmeric

1/4 teaspoon ground coriander

1 bay leaf

 2 diced large, ripe tomatoes

For the tadka: (Tadka is commonly used as the finishing touch in dals


2 tablespoons ghee

1/2 teaspoon whole cumin seeds

1/2 teaspoon coarsely ground black pepper

2 cloves garlic, coarsely chopped

For serving:

1/2 cup fresh cilantro leaves (optional)


Small saucepan

2 Medium skillet

Fine-mesh strainer

Wooden spoon

Measuring cup and spoons

Chef's knife 

Cutting board

Food processor

small blender like "Ninja" 

Mortar and pestle 

Winter Masala

2 tablespoon of Cumin seeds

2 tablespoon of Caraway seeds

1 teaspoon black mustard seeds

1 teaspoon turmeric powder

3 cloves garlic

1 fresh ginger root ( 2” piece)


Coconut Chutney

1 grated unsweetened coconut ( you can find it Frozen at “Freshco” at Dupont and Dufferin) 

1 tablespoon chopped onion

1 fresh green chilli (serrano or Thai)

11/2 teaspoon chopped ginger

¼ cup loosely packed fresh cilantro leaves

¾ teaspoon salt

¼ cup of fresh yogurt for vegan version soak ¼ of cashews overnight

 2 tablespoon vegetable oil


½ teaspoon of mustard seeds

2 dried red chilli

8-10 fresh curry leaves 


Sauteed Golden or red beets

1 Tablespoon of Sunflower oil

Tablespoon of Late winter masala 

2 yellow onions or shallots. Half moon slices

1 teaspoon sock salt

2 tablespoon minced fresh parsley 

Energy balls

300 gr cooking pitted dates

7 dried figs

50 gr of sunflower seeds

50 gr of pumpkin seeds

1 tablespoon of raw cocoa powder

1 table spoon of coconut oil

A bit of vanilla extract 

A pinch of cinnamon powder

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