How to Make Yogi Tea
The recipe we use comes from Yogi Bhajan, who introduced Kundalini to the west in the late 1960s. Yogi Bhajan is also the founder of the “Yogi Tea” brand, which is easy to find in health food stores. It’s very simple to make this tea at home and it fills your house with its wonderful aroma.
Prep Time: 00:05
Cook Time: 03:00
2 quarts water
15 whole cloves
20 black peppercorns
3 sticks of cinnamon
20 whole green cardmon pods (split the pods first)
8 fresh ginger slices (1/4″ thick, no need to peel)
1/2 teaspoon regular or decaf black tea leaves (approximately 1 tea bag)
Dairy or soy milk and honey,maple syrup or agave to taste
Bring two quarts of water to a boil. Add cloves and boil one minute. Add cardamom, peppercorns, cinnamon, and ginger. Cover and boil for 30 minutes. Reduce heat and simmer for two to three hours. Remove from heat, add black tea, and let cool. Strain and store in the refrigerator. Reheat when you want a cup and add milk and honey to taste.
A wonderful, fabulous and extensive listing of Yogic recipes can be found at Yoga Murrieta.
Mung Beans and Rice (Bhajan’s Banquet)
This makes enough for 5-7 days
Cook 1 cup mung beans in 1/2 pot of boiling water for 1 hour while prepping the other ingredients. Stir frequently. Continue cooking with same water.
Wash and prep all veggies and measure out spices before adding to the mixture.
2 cups washed basmati rice
4 peeled and sliced carrots
4 stalks sliced celery
3 chopped bell peppers
1 teaspoon of dried basil
1 teaspoon crushed black pepper
Simmer, stirring frequently with metal spoon to prevent sticking
In wok, heat the following:
1/4 cup olive oil
2″ peeled fresh ginger, cut into thin sticks ans saute until golden
1 teaspoon crushed red chilies (reduce or omit if less spice is preferred)
1 tablespoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
Saute spices until lightly browned, being careful not to burn
Add 2 large diced onions. Saute until clear and soft
Add to beans and rice
Add in 10 sliced scallions
Stir thoroughly. Continue cooking until well-blended, stirring with metal spoon to scrape the mixture from the bottom of the pan.
Add Braggs or salt to taste.
A real treat! Cleansing for the blood.
2 onions, chopped
2 cloves of garlic, peeled and sliced
1 inch (2.5cm) ginger root, peeled and grated
1 cup basmati rice
1/2-3/4 cup (250ml) ghee
1 tomato, peeled
4-5 cups (1-1.25 L) assorted chopped vegetables
Rinse rice thoroughly. Saute spices in ghee until golden brown. Add onion, garlic, and ginger. Stir slowly until onions begin falling apart. Then add tomato, vegetables, and rice along with 4 cups water. Cover nd let simmer on low heat, checking often. Add water as necessary. Cook until vegetables are soft and rice is done. Makes 4 servings.
1-2 tablespoons ghee or clarified butter or olive oil
1 chopped onion
3-5 cloves chopped garlic
1/4 cup fresh chopped ginger
2 whole chili peppers (Serrano) with stem attached (only chop if you want really hot, hot spicy dal)
1 large tomato diced or a 16 oz. can of diced tomatoes
1 teaspoon cumin seeds or powder
1 teaspoon turmeric
1/2 teaspoon pepper
1 bay leaf
1 teaspoon black salt
salt to taste
1 cup Split Yellow Moong Dal (washed and rinsed together with Red Split Graham)
1/2 cup Red Split Graham Dal (Masoor Dal)
5-6 cups water
Pour 2 tablespoons ghee or oil in the bottom of a 4 quart pot, saute onion, ginger, garlic (trinity roots) and peppers. Sprinkle a dash of salt to bring out the flavors. Saute until the onions are tranlucent, 10 minutes, then add diced tomato and saute another 5 minutes.
In other small skillet pour 1 tablespoon ghee/oil and let get warm for 1-2 minutes on low-medium heat. Add cumin seeds and toast for 1 minute, then add the turmeric and pepper and sizzle for another 30 seconds. Add these spices to the onion, garlic, and ginger (trinity roots) and pepper and tomato mixture.
Wash Dals together thoroughly.
Add water, dals, and bay leaf to onion/spice mixture. Stir and bring to a boil, then turn on low and cover for 40 minutes stirring about half way through (add any other veggies at this time). Add both the regular and black salt to taste. Serve with cilantro sprinkled on top, a dollop of homemade or store bought plain live cultured yogurt with acidophilus, basmati rice and/or chapattis.
Recipe by Atma Kaur Khalsa Yoga Murrieta