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Ayurveda considers late winter to early spring a time when Kapha is predominant. During this time of year, the more liquid quality of Kapha is in the atmosphere. The spring equinox is also a most auspicious time of year when the doshic qualities of Vāta, Pitta and Kapha are more moderate.

Split yellow mung dal is a light, easy to digest legume. It is rich in minerals with a low glycemic index. Yellow mung dal is also used to make kitchari, a combination of dal and rice that is often eaten as part of a mono-fast while going through a cleansing program such as panchakarma.

Join Vidya as she shows you how to make delicious dal with yummy spices. You will learn how to make rice as a side dish as well. Ma Bhaskarananda, beloved Sanskrit and meditation teacher from Ananda Ashram, was instrumental in teaching Vidya how to cook dal.

Registrants will be sent a short shopping list of ingredients. The class will be live online on Zoom and will be recorded. All registrants will receive a copy of the video.

Vidya (Denise) Chapman is a certified yoga teacher since 2001, a bodyworker, an ayurvedic practitioner and professional member of NAMA. After a life-threatening illness in 2002, she was introduced to Dr. Vasant Lad at Ananda Ashram. In 2007 Vidya travelled to India to study yoga with Nischala Joy Devi and Bhaskar and to see Ayurveda in its homeland. She is a graduate of the Ayurvedic Institute in Albuquerque, New Mexico, founded by Dr. Vasant Lad, and of the Gurukula and Panchakarma Therapy programs at his institute and clinic in Pune, India. Vidya has taught Ayurvedic principles, philosophy and cooking at several yoga teacher trainings, as well as marma therapy, shirodhara, abhyanga and other ayurvedic body therapies at the Sivananda Yoga Retreat in Nassau, Bahamas.