Updated: Aug 7, 2019
Eclipse day: why I will be enjoying my mono diet mung bean dal with yogurt and mint raita for lunch and dinner. Today I would like to share some Vedic astrology and legend. July 2nd is the total solar eclipse followed by the partial lunar eclipse July 16th.
Eclipses always come in pairs and from the legend below you will know why. Eclipses are considered inauspicious events which are unsettling to nature at the time and bring about change and transformation. This one may feel particularly uncomfortable yet it will bring wanted opportunities to transform. Eclipses are best for inwards drawing activities and fasting. Whereas for starting new projects you would do better to wait. So here is why a mono diet for lunch and dinner of red lentils or mung bean of a simple fast are perfect if you have a low output kinda day and low digestion. Now here is the story with your soup, the Vedic legend of Rahu and Ketu.
There were constant wars between the Devas (Gods) and the Asuras (Demons). The Devas sought Vishnu’s help, who advised them to treat the Asuras in a diplomatic manner.
The Devas formed an alliance with the Asuras to jointly churn the ocean for the nectar of immortality (Amṛta) and to share it among themselves, however, the Devas didn’t want the Asuras (demons) to gain immortality.
The Devas appealed to Vishnu, who took the form of Mohini, a beautiful and enchanting damsel, who distracted the Asuras; then, she took the amṛta and distributed it among the Devas, who drank it.
An Asura disguised himself as a Deva and drank some nectar, the Sun god Surya and the moon god Chandra noticed this disguise. They informed Mohini who, before the nectar could pass the Asura’s throat, cut off his head, but since he had already drunk the nectar, did not die. From that day, his head was called Rahu and his body Ketu, which both later became planets. RAHU and KETU, even to this day, hold the grudge against Surya (Sun) and Chandra (Moon) and cause solar and lunar eclipse to affect them.
Simple Mung Dal Recipe (serves 2)
1 cup Mung beans, sorted through and washed
3 cups Water
Tudka (tempering) spices
2 tbsp coconut oil
1 tsp cumin seeds
1 tsp fennel powder
1 tsp coriander powder
1 pinch of dried curry leaves
1. Place the water and mung in a cooking pot, turn the flame to medium flame and cook for 20 minutes.
2. Give the mung a stir, you should see the whites inside of the bean open up as they soften and cook.
3. In a frying pan temper the spices in coconut oil for 1 mins and then pour into the mung to finish off cooking, stir again well and place the lid on and cook for 10 minutes.
4. Serve in a shallow bowl and cover with some olive oil, lime juice and mint raita.
Mint Raita Recipe (serves 2)
1/2 cup of kefir
8 mint leaves
1/2 tsp fresh grated ginger
1/2 tsp agave
pinch of salt
1 tsp cumin powder
Slice the mint into small pieces and grate the ginger into a bowl. Mix the rest of the ingredients together and spoon over the dal.
More recipes by following the link. http://www.diningwith-thedivine.com/khichari