the heat (agnis) of our body, it can be calmed by eating light food when imbalanced.
Check out these easy-to-cook, mouthwatering pitta pacifying recipes and feel light and calm!
Coconut is used in Ayurveda for many centuries. It’s anti-inflammatory and can be used internally as well as externally. Feeling thirsty or constipated?
Coconut is your friend! It will balance the acid levels and cool the digestive system.
- 4 cups shredded coconut
- 1 cup honey
- 4-5 saffron threads
- 3 cardamom
- 2 teaspoon ginger
- 1 cup dark chocolate chips
- Grind saffron threads, cardamom, and ginger.
- Melt dark chocolate in pan. Pro tip: It is better to get dark chocolate chips that contain cacao.
- Add shredded coconut and honey to the grounded mixture and make a dough.
- Coin out small ball-like pieces or you can use some funky motives to give shape as per your liking.
- Line your baking tray with parchment paper.
- Dip the pieces into melted chocolate and place them on the tray.
- You can add little garnishing by sprinkling some coconut sugar.
- Freeze the truffles for one hour after which they’ll be ready to serve.
What will be more amazing than chomping on a delicious cucumber raita with an Indian twist! Yogurt is famous for its cooling properties and cucumber will provide necessary hydration to your body.
- 2 cups yogurt
- 1 cucumber
- 1 teaspoon mustard seeds
- 2 teaspoons cumin seeds
- Salt to taste
- Slice cucumber into thin long pieces.
- Crush mustard seeds and cumin seeds in a grinder.
- Add sliced cucumber to yogurt. Keep the cucumber dipped in the yogurt for 2 minutes.
- Now, add crushed spices and salt to the mixture.
- Top it with ice if you like and let it cool for next 10 minutes.
- You can garnish it with peppermint leaves.
Kitchari is a popular dish for cleansing and pacifying the three doshas – Pitta, Vata, and Kapha. Made with equal parts split mung dal and basmati rice, it is easily digestible. Its taste is enhanced with spices and it holds astringent properties that remove toxic build up from the intestinal lining.
- ¼ cup split mung dal
- ½ cup basmati rice
- Salt to taste
- 2 cup water
- 2 teaspoon ghee
- ¾ cup diced vegetables (spinach, carrots, beets, sweet potato, celery)
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- ½ teaspoon turmeric
- ½ cup chopped fresh coriander leaves
- 2 cloves
- ¼ teaspoon garam masala (Indian mixed spice powder)
- Rinse and strain split mung dal and basmati rice until the water runs clear.
- Put a large pot on medium heat, add water, split mung dal, rice, and chopped vegetables.
- In another small pot, pour ghee then add mustard seeds, cumin seeds, cloves, and garam masala.
- Wait for about a minute for the seeds to pop and add this hot mixture to the large pot.
- Add turmeric and salt.
- Bring to a boil and reduce to a simmer.
- Cook for at least an hour till it has porridge-like consistency.
- To make sure, the kitchari is cooked properly, check to see if you can mash the dal and rice easily with your fingers.
- Garnish it with freshly chopped coriander leaves and serve hot.
Made of fire and water element, pitta dosha contributes to powerful intellect and high concentration level. Apart from nomnoming on the cooling recipes, a person with an imbalanced pitta is also suggested to take breaks in between work, not skip meals, regularly go outside for walks, favor cooler colors and aromas, and laugh a lot!