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Spring is the season where nature begins to wake up, bringing with it abundant new growth. It is the season where Kapha dosha (Earth and Water) is dominant. In Ayurveda, Kapha is the energy of lubrication, of body structure, and it supplies the liquid needed for our cells and bodily systems. It gives strength, vigor and stability and helps maintain immunity. As the hot sunny days of Summer gradually approach, Kapha will slowly begin to dry out and diminish. Eating foods now that are light, dry and astringent is great for pacifying Kapha’s qualities.

Chana dal or split Indian chickpeas have just those qualities. They are easy to digest, nutrient rich, and are a great source of protein and minerals. Cooking them in the masala sauce with spices and vegetables forms an easy, tri-doshic one pot dish.

Join Vidya as she shows how to make this delicious, spicy as well as nutritious, satisfying dish.

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 class recording.

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.