Spring is the season of rejuvenation and regrowth. We see plants come back to life and many possibilities arise as the winter blues melt away. As we wave goodbye to winter and all its heaviness, we welcome the uplifting qualities of spring. As renewing as spring can be, it also brings with it a lot of rain and the dreaded allergy season, which can cause heaviness in our body and mind. And so our diets must transition from eating heavier foods like pumpkins, squashes and meat stews, to lighter fare like sauteed beetroot, roasted cauliflower, and light grains and legumes. Adding spices to our foods can help our systems with this transition and keep us in balance.
Some spices I like to use in the springtime include cumin, ginger, turmeric, and red chili powder. Cumin and ginger have warming qualities, and red chili powder has a sharpness that can literally help to melt away heaviness in our system. Turmeric, having naturally anti-inflammatory qualities, can help manage allergy symptoms and also has tremendous healing potential.
One of my go-to’s in the spring is my deliciously warming channa masala. As a child, I was always happy to see channa masala in the kitchen, as it’s one of the few vegetarian dishes that didn’t make me miss eating meat. I absolutely love having it with some hot puris (fried flatbread), but for a healthier alternative, I serve it over white basmati rice or whole wheat rotis (flatbread). Sometimes I add greens like swiss chard or spinach to get that extra boost of nutrition. There are so many variations to this dish and it’s hard to not share them all with you!
Here is my recipe for Channa Masala with Swiss Chard. I hope that it brings a spring to your step this season!