In-Person: Monday Night Meditation & Dharma Talk
Jan 26: 6:30-8:30pm
Recipes September 29, 2025  | Servings: 8

Bhel Puri

One dish we always get lots of compliments on is our Dal. Over the years, we’ve paired it with flavorful condiments like Cilantro Chutney and Raita. But something was missing—a bit of crunch. Using some leftover puffed rice we created a spicy, crispy topping for the Dal. It’s delicious as part of the meal—and just as tasty on its own as a snack.

Ingredients

Bhel Puri

  • 1/2 cups sunflower oil or coconut oil
  • 1.5 cups peanuts
  • 1 tablespoon salt
  • ¼ cup Minced ginger cut by hand
  • ¼ cup thin sliced shallots
  • 3 bay leaves
  • 2 dried chilis like Bird's Eye
  • 2 cups puffed rice

Spice Mix

  • 1 tsp cardamom
  • 1 tsp coriander
  • 1 tsp black pepper
  • 1/2 tsp cmin
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric

Instructions

  1. Grind all spices—no need to toast as they will be fried later.
  2. In medium pot, heat peanuts, oil, and salt on high heat.
  3. Once the oil starts to lightly bubble, add shallots and ginger and fry until nuts are toasted and ginger and shallot is brown. Stir constantly.
  4. Stir in bay leaves and chilis and fry for 1 minute until fragrant.
  5. Add spice mix and fry for 1 minute or until fragrant.
  6. Add puffed rice and stir until everything is coated evenly, about 1 minute.
  7. Place on tray to cool.

You Might Also Like

Recipes

December 17, 2025

Broccoli Salad with Buddhas Hand, Pistachio, and Pomegranate

When you cook for a meditation center, inspiration often begins at the farmers market. One winter morning, we came across a Buddha’s hand citron—striking, fragrant, and full of character—and let it guide the meal. We paired it with crisp broccoli, tart pomegranate, and the richness of toasted pistachios. The dressing is simple, allowing the bursts of citrus, the brightness of pomegranate, and the natural sweetness of broccoli to shine through.

Recipes

November 25, 2025

Butternut Squash Bisque

Once we transition out of summer produce, butternut squash soup becomes a nourishing way to close the day for our yogis. While butternut squash is easy to find at any grocery store, keep an eye out at the market for Fairytale Pumpkin (also called Musquée de Provence)—its depth of flavor makes this soup especially memorable. At Spirit Rock, we blend the soup until silky, but a more rustic texture is equally delicious and comforting.

Recipes

October 27, 2025

Johnny Cakes

This recipe is great for cornbread, but even better when you take the time to make Johnny Cakes (Johnny cakes are basically cornbread pancakes). We serve these for our Southern New Year’s Day meal with black-eyed peas and collard greens. The bitter greens with the sweet Johnny cake and the rich black-eyed peas make a perfect plate to start off the New Year—or the new you after going on retreat.
Browse Recipes