Ayurvedic Dishes
What do you long for?
Dishes from the world of Ayurveda
Published: June 22, 2026
Flavorful, diverse, and healthy: 3 ayurvedic recipes to enjoy at home again and again, even during the hot summer months.
These three Ayurvedic dishes go great together and are also quite quick and easy to prepare. Curious to recreate more of that yourself? Explore our collection of authentic Ayurvedic recipes for breakfast, lunch, and dinner.
Lemon Rice
Delicious and easy to make.
Ingredients:
- 200g basmati rice
- 2 tbsp coconut oil
- 400ml water or vegetable broth
- Salt, white pepper
- Lime leaves, lemongrass
- The grated zest of one lemon
Preparation:
Heat the coconut oil, briefly toast the basmati rice, and pour in twice the amount of liquid. Add 2 lime leaves and half a stalk of lemongrass. Season with salt and a light sprinkle of white pepper, then cover and simmer until done. Finally, remove the leaves and lemongrass and mix the grated lemon zest into the rice.
Ayurvedic cooking rule: Serve at room temperature.
Tip from the Larimar kitchen team: Before serving, grate a little lime or orange zest over the rice as a garnish.
Sarlas
Perfect as a refreshing dip.
Ingredients:
- 200g tomatoes
- 100g red onion
- 150g yogurt
- Fresh cilantr
- Cumin, pepper, salt
Preparation:
Dice the onion into small cubes and then season with salt. Cut the tomatoes into 1.5 x 1.5 cm cubes and add them to the onion. Add cumin and ground pepper, then let stand for 15 minutes.
Finally, stir in the yogurt and finely chopped cilantro.
Tip from the Larimar Kitchen Team: This dish also makes a perfect chilled dip for a warm summer barbecue evening.
Mung Bean Curry
Excellent source of protein and low in calories and fat.
Ingredients:
- 50g ghee (Ayurvedic clarified butter)
- 1 chopped onion
- 150g cooked mung beans
- 250g vegetables (carrots, zucchini, bell peppers, eggplant, etc.)
- 0.25 lt vegetable broth
- 0.25 lt coconut milk
- Sea salt, bay leaf, curry powder, cumin, cilantro
Preparation:
Melt the ghee in a pot and add the onion. Sauté the onion until lightly golden, wash the mung beans thoroughly, and sauté them briefly along with the onion. Add the spices and pour in the vegetable stock. Once the mung beans are tender, add the finely chopped vegetables. Finally, stir in the coconut milk and season to taste. If desired, the curry can be thickened with cooked, grated potatoes.
Enjoy your meal!
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