Fall Favorites: 3 Recipes to warm your Soul.

We draw inspiration from many sources—Ananda cookbooks, family recipes, and dishes discovered along the way. These fall favorites reflect the simple, nourishing style of cooking shared in Ananda retreat kitchens.

Lentil Chili Dhal

This recipe comes from From Global Kitchen by Diksha McCord. Many of the meals served at Ananda’s retreat campuses are drawn from this cookbook, developed during her years as a cook at The Expanding Light Retreat and Seclusion Center.

A staple of Indian cuisine, this dish is low in fat, high in fiber and protein, and easy to digest. Enjoy it as a soup or served over plain rice and vegetables, with chutney and yogurt on the side or garnished with fresh cilantro.

Preparation time: 15 minutes. Serves 4-6. Cooking time: 40 minutes

~Place in a pot:

  • 1 1/2 cups red lentils (rinse 3 times)
  • 2 whole green chiles (canned) chopped
  • 1 teaspoon turmeric
  • 3 bay leaves
  • 4 1/2 cups water

~Bring to a boil and simmer. Stir often to prevent lumps. Cover partially and cook for about 30 minutes. While lentils are cooking, place in a frying pan and saute until onions are golden:

  • 3 tablespoons ghee or canola oil
  • 1 cup onion

~Add to onions and stir constantly to prevent sticking and burning:

  • 1 cup tomatoes, minced
  • 1 tablespoon fresh ginger, peeled and grated

~Continue to saute until tomatoes are soft. Then add 1 1/2 teaspoons of salt. Blend in blender until smooth. Mix with the cooked lentils

~In a small pan heat up:

  • 2 tablespoons ghee or canola oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • When mustard seeds start to pop, add:
  • 1/4 teaspoon dried crushed red chili pepper
  • When chiles turn dark (20 seconds) add
  • 2 teaspoons fresh garlic, minced

~Turn off heat and let garlic sizzle until golden (about 25 seconds). Add the mixture of spices into the dhal and mix well. Add salt to taste. Garnish with cilantro leaves and serve warm.

~Variation: Instead of red lentils, you can use yellow split mung, which needs to be soaked overnight. Yellow split mung can be found in health food stores.

Roasted Golden Beet Salad

This fall-inspired salad blends the best elements of several favorite recipes shared in the Ananda community. The saltiness of feta cheese and the crunch of walnuts beautifully complement the natural sweetness of roasted golden beets.

Preparation time: 20 minutes| Serves 4-6 | Baking time: 45 minutes

  • 4-5 Golden Beets
  • Spinach and Arugula Salad Mix
  • 1/2 Cup Thinly Sliced Red Onion
  • 1/2 Cup Feta Cheese
  • 1/2 Cup Chopped Walnuts
  • 1/4 Cup Cranberries
  • 2 1/2 TBS Extra-Virgin Olive Oil
  • 1 TBS Red Wine Vinegar
  • 1 1/2 tsp Honey
  • 1/2 tsp Minced Garlic
  • 1/4 tsp Sea Salt
  • 1/8 tsp Freshly Ground Black Pepper

Preparation:

~ Preheat oven at 375F

~ Peel the beets and slice them into bite-sized wedges. Lightly toss them in olive oil and bake in oven until you can easily pierce through the middle of each slice with a knife, about 45 minutes. Remove from the oven and let cool.

~ While the beets are baking, rinse spinach/arugula and cut onions into thin slices. Add walnuts, cranberries and crumbled feta cheese to the bowl.

~ In a separate bowl, combine olive oil, vinegar, honey, garlic, salt, and pepper to create the dressing.

~ Once beets are cooled, combine with other ingredients and dress the salad.

~ Serve and Enjoy!

Lallah’s Pakoras with Cilantro Lime Chutney

Inspired by home cooking in Pakistan, this pakora recipe is shared in a relaxed, friend-to-friend spirit—so trust your intuition when it comes to spicing.

Simple, practical, and deeply satisfying, it’s a favorite style of dish often enjoyed in Ananda retreat kitchens.

  • 2 medium Potatoes
  • 1 medium Onion
  • A generous handful of Spinach
  • Ginger root- appx 1-inch piece-peeled
  • 1/2 teaspoon Garam Masala powder
  • pinch of Coriander powder
  • pinch of Cumin powder
  • pinch of Sea Salt
  • 1/2 cup Besan (Chickpea Flour)
  • High Heat Oil: Avocado Oil or Grapeseed Oil for a
    healthier alternative

Preparation:

Peel potato and julienne into (thin slices) or grate the potato with a grater or food processor.

Next, slice the onion into long thin strips. Grate ginger, and give the spinach a rough chop. Add potato, onion, ginger, and spinach to a large bowl. Toss with garam masala, a pinch of coriander and cumin, and salt to taste. Add in a ½ cup of chickpea flour to coat veggie mixture, and slowly add water a little at a time, mixing all ingredients with your hands. The mixture should be wet enough that the ingredients stick together, but not too runny. Feel free to add extra flour or water depending on what you need.

In a wok or cast iron skillet heat oil to medium-high temp.  (You can test temperature by sprinkling a tiny pinch of flour in the oil; if it bubbles and sizzles, the oil is hot enough.) Scoop the vegetable mixture with a large spoon, or an ice cream scoop and drop into the hot oil. You may have to flip the pakora to allow both sides to cook evenly. Cook until golden brown. Set aside cooked pakora on a plate lined with paper towels, or a brown paper bag to allow excess oil to drain. Serve warm with chutney.

Cilantro Lime Chutney:

Blend Cilantro, Mint, Cumin, Fresh Squeezed Lime, a little water, green chilis (optional), and salt.