Ashram kitchen recipes

Sukku coffee (dry ginger and coriander drink)

⏱ 10 minServes 4 small cups

A warm, coffee-coloured drink from Tamil Nadu that contains no coffee and no caffeine. You can make it from whole spices or from a ready-mixed powder.

Ingredients

• 4 cups water
• A 5 cm piece of fresh ginger, lightly crushed (or 2 tsp Isha Life Sukku powder instead of the ginger and coriander)
• 4 tsp whole coriander seeds
• Palm jaggery or palm sugar, to taste

Steps

1. Bring the water to the boil.
2. Add the ginger and coriander seeds (or the sukku powder), turn the heat down and let it simmer for 3 to 4 minutes.
3. Take the pan off the heat, rest it for a minute, then strain.
4. Stir in palm jaggery until it dissolves and drink hot.

Ingredients to buy

• ishalife.sadhguru.org

Inspired by: Isha Foundation – Ginger Coriander Coffee (Sukku Coffee) · Isha Life – Sukku Banam (ingredients and directions) · Checked 2026-10-22

Sanjeevini millet drink

⏱ 10 minServes 1 glass

A warm porridge-like drink made from Isha Life's Sanjeevini mix of ragi, other millets, grains and pulses.

Isha Life lists peanuts, soybeans and wheat in the instant mix.

Ingredients

• 2 tbsp Sanjeevini health mix
• About 1/3 cup water to make a paste
• 1 cup water (or milk) to cook
• Jaggery or palm sugar to taste, unless your pack already contains it
• Optional: milk, coconut milk or grated coconut

Steps

1. Stir the mix into the 1/3 cup of cold water until there are no lumps.
2. Bring the cup of water to the boil and pour in the paste.
3. Keep stirring and let it bubble for about 5 minutes, until it thickens.
4. Sweeten if needed, add milk or coconut if you like, and serve hot or cooled.

Ingredients to buy

• ishalife.sadhguru.org

Inspired by: Isha Life – Instant Sanjeevini Multi Grain Health Mix (directions; instant version has jaggery pre-added) · Isha Life Malaysia – Sanjeevini Multigrain (cooking method) · Checked 2026-10-22

Cucumber and moong salad

⏱ 10 min plus overnight soakingServes 1

An uncooked summer salad of crunchy cucumber and soaked moong, finished with fresh coconut.

Isha's version uses split moong dal; whole moong beans also work if soaked well (or sprouted).

Ingredients

• 1 large cucumber
• 3 tbsp moong, soaked overnight in water and drained
• 2 tbsp freshly grated coconut
• 2 tsp chopped mint or coriander (or another fresh herb)
• Salt and ground pepper to taste

Steps

1. Peel the cucumber, halve it lengthwise and scrape out the seeds with a spoon.
2. Cut it into small cubes.
3. Toss with the drained moong, coconut and herbs.
4. Season with salt and pepper just before eating.

Ingredients to buy

• ishalife.sadhguru.org

Inspired by: Isha Foundation – Cucumber-Moong Salad · Checked 2026-10-22

Moong dal chaat

⏱ 40 minServes 2–3

Half-cooked moong tossed with crisp vegetables, pomegranate, herbs and a little tang and sweetness.

Ingredients

• 1/2 cup moong dal
• 1/2 cup grated carrot
• 1/2 cup pomegranate seeds
• 1/4 cup very finely shredded cabbage
• 1/4 cup diced raw green mango
• 2 tbsp each chopped coriander and mint
• 2 tsp coarsely crushed black pepper
• 1 tsp chaat masala
• 2 tsp lemon juice
• 1 tsp jaggery powder (or 1 tsp honey stirred in once cool)
• Salt

Steps

1. Rinse the dal, soak for 30 minutes and drain.
2. Cook it in about 3 cups of salted water over medium heat just until half done, so the grains keep their shape.
3. Drain and let it cool for about 10 minutes.
4. Mix everything together in a large bowl and serve straight away.

Ingredients to buy

• ishalife.sadhguru.org
• ishalife.sadhguru.org

Inspired by: Isha Foundation – Mung Dal Chaat · Checked 2026-10-22