Spinach and rice detoxing dumplings with lassi yoghurt

Scrol naar beneden voor Nederlands recept 

imageThe most common mistake I see people who want to lose weight or detox make is eating too little. What? Yes, you heard me. Too little! But too little of the wrong stuff instead of enough of the good stuff.

imageAfter a personal battle with weight which lasted for almost half of my lifetime I finally got it once I started living the Ayurvedic lifestyle. Losing weight or detoxing is not about depriving yourself. Quite the contrary. It’s about nourishing yourself. If you eat the right foods and make them look and taste delicious you are way more likely to stick to healthy eating.

imageProof in point are these lovely steamed basmati rice and spinach dumplings. They look like spring in a bowl and are tasty to boot. Serve them with crunchy greens or grated carrots and a side of yoghurt with lassi spices for extra flavor. They are also a perfect way to use up leftover basmati rice. And thus equally lean on your purse.

This recipe is best for Kapha and Pitta because it uses chickpea flour and is very low in fat. Vata soulfoodies might want to exchange rice flour for the chickpea flour and serve the dumplings with a thick and satisfying dhal.

imageSpinach and rice dumplings

Based on a recipe by Anjum Anand

Serves 4 to 6 people

  • 375 grams finely chopped baby spinach
  • 4 to 5 tablespoons water
  • 1 tablespoon ghee or olive oil
  • 300 grams cooked basmati rice
  • 130 grams chickpea flour or gram
  • 3 teaspoons roasted cumin seeds
  • pinch of asafoetida (optional)
  • 1/2 teaspoon finely chopped red or green chillies (leave out for Pitta)
  • 1 teaspoon salt
  • 1 teaspoon finely chopped ginger
  • 1 finely chopped garlic clove

Lassi yoghurt

  • 75 grams thick (greek or turkish) yoghurt
  • pinch of salt, pinch of pepper
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon cinnamon powder
  • drop of rose water (optional)
  • kalonji or nigella seed for garnish (optional)

In a small food processor mix the baby spinach, water and ghee or oil to a paste. Pour in a big bowl and add all other ingredients. With your hands mix the mixture well, making sure it starts to stick. Lightly grease a plate that will fit in your steamer with a bit of oil. Form about 18 dumplings from the mixture and place them on the plate. You probably will have to do the steaming in 2 batches.

Bring a saucepan filled 1/3 full with water to the boil. Place a steamer (bamboo or stainless steel) on top. Put the plate on the steaming rack and close the steamer with a lid. Steam for about 15 minutes.

Meanwhile make the lassi yoghurt by adding the spices (except the kalonji seeds), salt and pepper and rose water if using to the yoghurt. Pour in a pretty bowl and garnish with the kalonji seeds.

When the dumplings are done serve with some raw veggies (I used carrots, some boiled peas, red chillies and some finely grated ginger) and the lassi yoghurt.

Nederlands recept

Gestoomde spinazie en rijstdumplings 

Gebaseerd op een recept van Anjum Anand

Voor 4 tot 6 personen

  • 375 gram fijngehakte baby spinazie
  • 4 tot 5 eetlepels water
  • 1 eetlepel ghee of olijfolie
  • 300 gram gekookte basmatirijst
  • 130 gram kikkererwtenmeel
  • 3 theelepels geroosterde komijnzaadjes
  • snufje asafoetida (optioneel)
  • 1/2 theelepel fijngehakte rode of groene chillipeper
  • 1 theelepel himalayazout
  • 1 theelepel fijngehakte gember
  • 1 fijngehakt knoflookteentje

Lassi yoghurt

  • 75 gram yoghurt
  • snufje himalayazout, snufje witte of zwarte peper
  • 1/4 theelepel komijnpoeder
  • 1/4 theelepel gemberpoeder
  • 1/4 theelepel kardemompoeder
  • 1/4 theelepel kaneelpoeder
  • drupje rozenwater (optioneel)
  • kalonji of nigellazaadjes om te garneren (optioneel)

Meng in een kleine keukenmachine de spinazie met het water en de ghee tot een dikke pasta. Doe over in een kom en voeg alle overige ingredienten toe. Meng heel goed met je handen tot je een mengsel hebt dat plakkerig genoeg is om balletjes van te draaien. Vet een bord dat in je stoommandje past licht in met wat olijfolie of ghee. Vorm ongeveer 18 balletjes van het rijstmengsel en leg deze op het bord. Je zult de dumplings waarschijnlijk in twee gedeeltes moeten stomen.

Breng een pan waar je stoommandje (bamboe of stainless steel) in of op past met water aan de kook. Leg het bord met de dumplings in de stoommand en doe een deksel op de mand. Stoom 15 minuten. 

Maak ondertussen de lassiyoghurt door alle ingredienten behalve de kalonjizaadjes te mengen. Doe in een kommetje en besprenkel met kalonjizaad.

Serveer de dumplings met wat rauwkost (ik gebruikte wortel, gekookte doperwten, rode peper en verse gember) en de lassiyoghurt.

 

 

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