{"id":5651,"date":"2025-02-03T13:36:38","date_gmt":"2025-02-03T12:36:38","guid":{"rendered":"https:\/\/suryaayurveda.hu\/kapha-recipes-what-to-cook-if-you-are-kapha\/"},"modified":"2025-11-22T06:04:57","modified_gmt":"2025-11-22T05:04:57","slug":"kapha-recipes-what-to-cook-if-you-are-kapha","status":"publish","type":"post","link":"https:\/\/suryaayurveda.hu\/en\/kapha-recipes-what-to-cook-if-you-are-kapha\/","title":{"rendered":"Kapha Recipes – What to Cook if You are Kapha?"},"content":{"rendered":"\n

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Kapha Recipes<\/em><\/strong>, Kapha <\/strong><\/em>Balancing Recipes (Water-Reducing)<\/em><\/strong><\/p>\n\n

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Are you on a Kapha diet but don’t know what to eat? Browse our recipe collection for some ideas. <\/p>\n\n

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Chickpea Dhal<\/strong><\/p>\n\n

Ingredients: <\/p>\n\n

\n
\n
\n
    \n
  • 1\/2 cup chickpeas<\/li>\n\n\n\n
  • 2 cups water<\/li>\n\n\n\n
  • 1\/2 cup diced eggplant<\/li>\n\n\n\n
  • 1\/4 tsp. turmeric <\/li>\n\n\n\n
  • 1\/2 tsp. ground cumin <\/li>\n\n\n\n
  • 1 pinch asafoetida (hing)<\/li>\n\n\n\n
  • 1\/4 tsp. red chili powder <\/li>\n\n\n\n
  • 1 tbsp. lime or lemon juice <\/li>\n\n\n\n
  • 1\/2 tsp. black mustard seeds <\/li>\n\n\n\n
  • 1\/4 tsp. salt <\/li>\n\n\n\n
  • 1\/4 tsp. pepper <\/li>\n\n\n\n
  • 2 tbsp. sunflower oil <\/li>\n\n\n\n
  • 1 tbsp. chopped coriander leaves <\/li>\n<\/ul>\n<\/blockquote>\n<\/div>\n<\/div>\n\n

    Instructions:<\/strong>– 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, saut\u00e9 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.<\/p>\n\n

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    Yellow Split Pea Dhal<\/strong><\/p>\n\n

    Ingredients: <\/p>\n\n

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

      Instructions:<\/strong>– 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 saut\u00e9 the ginger, then add the cabbage, tomato, salt, and fennel, saut\u00e9 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.<\/p>\n\n

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      Black Bean Dhal<\/strong><\/p>\n\n

      Ingredients: <\/p>\n\n

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

        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 saut\u00e9 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.<\/p>\n\n

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        <\/p>\n\n

        Pinto Bean Dhal<\/strong><\/p>\n\n

        Ingredients:<\/p>\n\n

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

          Instructions<\/strong>:– 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 saut\u00e9 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. <\/p>\n\n

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          <\/p>\n\n

          Spinach Rice<\/strong><\/p>\n\n

          Ingredients:<\/strong><\/p>\n\n

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

            Instructions:<\/strong>– 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.– Saut\u00e9 the spices in ghee, add the cooked, chopped spinach, then mix with the rice.<\/p>\n\n

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            <\/p>\n\n

            Vegetable Rice II.<\/strong><\/p>\n\n

            Ingredients:<\/strong><\/p>\n\n

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

              Instructions<\/strong>:– 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.– Saut\u00e9 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.<\/p>\n\n

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              <\/p>\n\n

              Vegetable rice<\/strong><\/p>\n\n

              Ingredients:<\/strong><\/p>\n\n

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

                Instructions<\/strong>:– 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.– Saut\u00e9 the spices and vegetables in ghee, then mix with the rice.<\/p>\n\n

                Spiced Basmati Rice<\/p>\n\n

                Ingredients:<\/strong><\/p>\n\n

                  \n
                • 1\/2 cup rice<\/li>\n\n\n\n
                • 1 cup water<\/li>\n\n\n\n
                • 1\/8 tsp. salt <\/li>\n\n\n\n
                • 1 tbsp. ghee <\/li>\n\n\n\n
                • 1\/8 tsp. turmeric <\/li>\n\n\n\n
                • 1\/2 tsp. black mustard seeds <\/li>\n\n\n\n
                • 1\/2 tsp. cumin <\/li>\n\n\n\n
                • 1 small tomato<\/li>\n<\/ul>\n\n

                  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.<\/p>\n\n

                  <\/p>\n","protected":false},"excerpt":{"rendered":"

                  Recipes for Kapha Dosha from Surya Ayurveda.<\/p>\n","protected":false},"author":4,"featured_media":5643,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135,134,169,132,125],"tags":[138,171,142,141,170,139,137],"class_list":["post-5651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ayurvedic-nutrition","category-ayurvedic-lifestyle","category-ayurvedic-spices-and-herbs","category-dosha-vata-pitta-kapha","category-uncategorized","tag-ayurveda","tag-ayurvedic-recipes","tag-kapha","tag-pitta","tag-recipes","tag-surya-ayurveda","tag-vata"],"_links":{"self":[{"href":"https:\/\/suryaayurveda.hu\/en\/wp-json\/wp\/v2\/posts\/5651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/suryaayurveda.hu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/suryaayurveda.hu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/suryaayurveda.hu\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/suryaayurveda.hu\/en\/wp-json\/wp\/v2\/comments?post=5651"}],"version-history":[{"count":0,"href":"https:\/\/suryaayurveda.hu\/en\/wp-json\/wp\/v2\/posts\/5651\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/suryaayurveda.hu\/en\/wp-json\/wp\/v2\/media\/5643"}],"wp:attachment":[{"href":"https:\/\/suryaayurveda.hu\/en\/wp-json\/wp\/v2\/media?parent=5651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/suryaayurveda.hu\/en\/wp-json\/wp\/v2\/categories?post=5651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/suryaayurveda.hu\/en\/wp-json\/wp\/v2\/tags?post=5651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}