That’s what it was, the last couple of weeks. Summer in the city – we’ve all been waiting for this! The sun is high and warm, the longest day of the year is behind us, and we’re smack in the middle of Pitta Season.

Pitta season is the season in which our digestive fire (AGNI) is strongest, which allows us to digest food that in other seasons is harder to process, like raw foods. It is important to manage our ‘Pitta Level’, in order to keep our bodies in balance and remain healthy. Nature guides us in making the right decisions – we crave cold and solid foods, as they are the opposite of Pitta’s qualities hot and liquid.

In order to balance Pitta, it is wise to steer clear of spicy and warming foods, like chilies, tomatoes, peppers, lemon and vinegar. Fried foods and alcohol also increase Pitta and should be taken limited amounts. But hey – summer and alcohol go hand in hand, right..? In case you have a choice, choose a cold beer instead of a glass of red wine. It tastes better on a terrace anyway.

After some weeks of eating salads, I always get a little bored with them. I find myself looking for a quick and healthy alternative, preferably something I can take outside to the park. Recently I discovered a really nourishing and easy-to-make mild curry, that is also very tasty when eaten (luke) warm or cold. I usually make it with mung beans (because they are my absolute favourite) but you can easily replace the beans with any vegetable like broccoli, cauliflower, okra or carrots. Combined with some rice cooked with cooling spices, this makes a soothing, wholesome and balancing meal for all three Dosha’s. Here’s how it works:

*Mild mung bean curry with flavoured rice*

Curry

• 2 table spoons coconut oil
• 2 teaspoons coriander (whole)
• 2 teaspoons mustard seeds
• 2 teaspoons cumin (whole)
• 0,5 teaspoon fenugreek seeds
• 5 to 10 curry leafs
• 2 teaspoons fennel (powder)
• 1,5 teaspoon cumin (powder)
• 1 teaspoon curcuma (powder)
• 3-4 cups mung beans, soaked overnight
• 1 can coconut milk

Rice

• 3 cups basmati rice or brown rice
• ½ teaspoon coriander (whole)
• ½ teaspoon cumin (whole)

Add the spices to the rice (before cooking) and cook in your own, familiar way. Cook the mung beans in ca. 15 minutes and drain the remaining water. When they are done, heat up the coconut oil in a (frying) pan. When the oil is very hot, add the ginger and whole spices (coriander, cumin and fenugreek seeds) and fry them on medium fire. A little later, add the curry leafs and when the cumin and mustard seeds start ‘dancing’ in the pan, add the powdered spices. Fry for 10 more seconds and add half a can of coconut milk. You can put more or less coconut milk according to your preference. Add the mung beans and stir once. Add salt to taste. Serve with the rice, a wedge of lemon and some fresh cilantro.

You can add some or sprouts (alfalfa, broccoli sprouts) to the dish, or any (cooked or raw) veggies to taste.

Enjoy <3