½ tsp cumin seeds, ground

½ tsp coriander seeds, ground

½ tsp fennel seeds, ground

½ tsp or more of turmeric (depending on your taste)

1/4 tsp pippali (longer pepper found at Indian Grocer)

1/8 tsp nutmeg

1/8 tsp cinnamon

1/8 tsp black pepper

1 Tbsp of ghee (clarified butter, found in health food store or see recipe)

½ medium onion, sliced or chopped

1 inch of ginger. chopped

2 or 3 big bunches of greens, roughly chopped (dandelion, kale, Swiss chard, spinach—remember these will cook down a lot!)

1 cup of filtered water

To release the flavor of the cinnamon, cumin, coriander and fennel, grind the herbs with a mortar and pestle or a spice grinder (coffee grinder). 

Dry roast all dry spices in a large soup pot. 

Add ghee, onion and ginger. 

Sauté until onions are clear and some caramelization appears on the bottom of the pan. 

Add greens and water. 

Cover and simmer until at least half of the water disappears and the greens are bright and well cooked.

Carefully place in blender and puree until smooth. 



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