Packed with lots of flavour and colour, this vegetarian dish brings warmth and balance to a new mom. This recipe, which follows ayurvedic postpartum nutrition principles, is relatively easy to prepare and allows you to get creative if you want to tweak it next time.

Helpful hint: keep vegetables cut up in the fridge to quickly add to recipes or to just toss in the frying pan for a stir fry.


  • 2 tbsp butter
  • 4 cloves garlic, peeled and finely chopped
  • chunk of fresh ginger, peeled and finely chopped
  • 2 tsp cumin
  • 1 C basmati rice
  • ½ C red lentils
  • 9 C water
  • ½ tsp turmeric
  • 1 tsp Himalayan rock salt
  • 2 ½ C zucchini, chopped
  • 1 C butternut squash, roasted ahead of time, chopped
  • 2 medium beets, chopped
  • 2 C spinach, packed
  • lime
  • plain Greek yogurt


Heat butter in large sauce pan. Gently fry garlic and ginger until soft. Add cumin and cook for another minute or two.

Add lentils and vegetables to mixture and add the 9 C of water. Add salt and remaining spices and bring to a boil. Reduce heat and simmer, stirring occasionally for about 20 minutes.

Add rice and bring back to a boil. Reduce heat again and simmer for 30 minutes. (You may have to simmer for longer, depending on how soupy you’d like the consistency, but the recipe is meant to be more like a soup than a dhal dish. Add more or less water as necessary.)

Serve immediately with a squeeze of lime and a dollop of yogurt.

Substitutions: you can use mung dhal instead of the lentils, and you can use different vegetables. I chose these vegetables as they are good consistency for newborn moms.



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