Kapha Recipes – What to Cook if You are Kapha?

Kapha Recipes, Kapha Balancing Recipes (Water-Reducing)

Are you on a Kapha diet but don’t know what to eat? Browse our recipe collection for some ideas.

Chickpea Dhal

Ingredients:

Instructions:
– Soak the chickpeas overnight with a pinch of baking soda, then rinse and let them dry the next day.
– Bring the water to a boil, add the chickpeas and turmeric, then cook on medium heat for about 1/2 hour.
– Pop the mustard seeds in oil, add the eggplant and the rest of the spices, sauté for 10-15 minutes, then add the mixture to the partially cooked chickpeas.
– Continue cooking until the chickpeas are completely soft (approx. 30 minutes).
– Before serving, sprinkle with chopped coriander leaves.

Yellow Split Pea Dhal

Ingredients:

• 1/2 cup split yellow peas
• 1 1/2 cups water
• 1 tomato, peeled and diced
• 1/4 cup diced potato
• 1/3 cup chopped cabbage
• 1/2 bay leaf
• 1/4 tsp. turmeric
• 1/2 tsp. fennel seeds
• 1 tbsp. minced ginger
• 1 tbsp. sunflower oil
• 1/2 tsp. black mustard seeds
• 1/4 tsp. salt
• 1 tbsp. chopped coriander leaves

Instructions:
– Soak the split peas overnight, then rinse and let them dry the next day.
– Bring the water to a boil, add the peas, potato, bay leaf, and turmeric, then cook on medium heat.
– Pop the mustard seeds in oil, first sauté the ginger, then add the cabbage, tomato, salt, and fennel, sauté for about 5 minutes, then add to the peas.
– Continue cooking until the peas are completely soft (approx. 5-10 minutes).
– Before serving, sprinkle with chopped coriander leaves.

Black Bean Dhal

Ingredients:

• 1/2 cup black beans
• 1 1/2 cups water
• 1/2 cup diced carrots
• 1/4 cup diced bell pepper
• 1 tbsp. oil
• 2 tsp. minced ginger
• 1/2 tsp. dry roasted cumin seeds
• 1/4 tsp. turmeric
• 1/8 tsp. asafoetida (hing)
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 tbsp. chopped coriander leaves

Instructions:
– Soak the beans overnight with a pinch of baking soda, then rinse and let them dry the next day.
– Bring the water to a boil, add the beans, carrots, and turmeric, then cook on medium heat for about 30 minutes.
– First sauté the ginger in oil, then add the cumin and bell pepper, and add the entire mixture along with the salt and pepper to the beans.
– Continue cooking until the beans are completely soft (approx. 5-10 minutes).
– Before serving, sprinkle with chopped coriander leaves.

Pinto Bean Dhal

Ingredients:

• 1/2 cup pinto beans (soaked overnight)
• 1 1/2 cups water
• 1/3 cup diced potato
• 1/3 cup diced eggplant
• 1/2 bay leaf
• 1 pinch cinnamon
• 1/4 tsp. turmeric
• 1 1/2 tsp. dry roasted cumin
• 1/4 cup chopped bell pepper
• 2 tsp. minced ginger
• 1/2 tsp. black mustard seeds
• 2 tbsp. almond or corn oil
• 1/4 tsp. salt
• 1 tbsp. chopped coriander leaves

Instructions:
– Soak the beans overnight with a pinch of baking soda, then rinse and let them dry the next day.
– Bring the water to a boil, add the beans, then cook on medium heat. Add the bay leaf, turmeric, salt, and cinnamon.
– Also add the diced eggplant and potato.
– Pop the mustard seeds in oil, first sauté the ginger, then the bell pepper, and add the entire mixture to the beans.
– Crush the freshly dry-roasted coriander seeds and add them to the beans.
– Continue cooking until the beans are completely soft (approx. 30 minutes).
– Before serving, sprinkle with chopped coriander leaves.

Spinach Rice

Ingredients:

• 1/2 cup basmati rice
• 1 cup water
• 1/8 tsp. salt
• 1/4 cup spinach (cooked, chopped)
• 1 tbsp. ghee
• 1/2 tsp. fennel
• 1/4 tsp. coriander seeds
• 2 pinches pepper

Instructions:
– Wash the rice thoroughly.
– Bring the water to a boil, add the salt and rice, cover, and steam for 15-20 minutes.
– Once done, let it stand for 5-10 minutes.
– Sauté the spices in ghee, add the cooked, chopped spinach, then mix with the rice.

Vegetable Rice II.

Ingredients:

• 1/2 cup basmati rice
• 1 cup water
• 1/8 tsp. salt
• 1 pinch turmeric
• 1/4 cup potato
• 1/4 cup fresh peas or butter beans
• 1/4 cup cauliflower
• 1/4 cup bell pepper
• 2 tbsp. sunflower oil
• 1/2 tbsp. chopped ginger
• 1 tbsp. coriander leaves

Instructions:
– Wash the rice several times until the water runs clear.
– Bring the water to a boil, add the rice, salt, and turmeric, then reduce heat to low and cover the pot.
– Steam on low heat for 15-20 minutes, then remove from heat and let stand for another 5-10 minutes.
– Meanwhile, steam or cook the chopped potato and cauliflower.
– Sauté the ginger in oil, then add the bell pepper.
– Transfer to a serving dish, add the vegetables, and before serving, sprinkle with chopped fresh coriander.

Vegetable rice

Ingredients:

• 1/2 cup rice
• 1 cup water
• 1/4 cup green peas
• 1/4 cup bell pepper
• 1/4 cup carrots
• 1/4 cup corn
• 1/8 tsp. salt
• 1/4 tsp. turmeric
• 1/3 tsp. pepper
• 1 tsp. dry roasted cumin seeds
• 2 tbsp. sunflower seed oil

Instructions:
– Wash the rice thoroughly.
– Bring the water to a boil, add the salt and rice, cover, and steam for 15-20 minutes.
– Once done, let it stand for 5-10 minutes.
– Sauté the spices and vegetables in ghee, then mix with the rice.

Spiced Basmati Rice

Ingredients:

• 1/2 cup rice
• 1 cup water
• 1/8 tsp. salt
• 1 tbsp. ghee
• 1/8 tsp. turmeric
• 1/2 tsp. black mustard seeds
• 1/2 tsp. cumin
• 1 small tomato

Instructions:

– Wash the rice several times until the water runs clear.
– Peel and dice the tomato into small cubes.
– Pop the black mustard seeds in ghee, add the cumin and tomato, and cook for one minute.
– Add the rice, water, turmeric, and salt.
– Bring to a boil, reduce heat to low, and cover the pot.
– Cook on low heat for 15-20 minutes.

We recommend serving with Pinto Bean Dhal and Spinach.