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Upper East Side 

New York, New York.

E: vedicsynergy@gmail.com

Tel: 917-774-4667

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January 8, 2019

Panchratni Dal



¼ cup Toor dal

¼ cup Moong dal

¼ cup Masoor dal

¼ cup Urad dal

¼ cup whole Masoor dal

½ teaspoon Turmeric powder

¾ tablespoon Ghee

2 Onions, chopped finely

2 Green Chilies, chopped finely

½ inch fresh Ginger, chopped finely

1 teaspoon Garam masala powder

2 Tomatoes, chopped finely

1 tablespoon Cilantro, chopped finely

Salt to taste



  1. Soak the dals/lentils in water for 5-10 minutes. Add enough water, turmeric powder, salt and pressure cook for 2-3 whistles. Remove and allow it to cool.

  2. In a large pot, heat the ghee, add onions and saute until lightly golden brown. Add the ginger, green chilies and saute.

  3. Add the garam masala, tomatoes, and cilantro and mix well.

  4. Add the above mixture to the lentils. Cover for 5 minutes and allow the spices/mixture to get absorbed in the lentils.

  5. Cook over a low flame for 5-10 minutes. Serve hot.










Quinoa Tabouleh



½ cup Quinoa

1.5 cups of Water

½ Cucumber

½ Tomato

½ bunch of Mint

1 tablespoon Lemon juice

1 green chili

2 tablespoons of Olive oil

Salt to taste



  1. Wash quinoa and add to boiling water in a pan with a pinch of salt. Simmer for 20 minutes until the water is absorbed. Set aside for 10 minutes.

  2. Cut the cucumber, green chili and tomato into small pieces. Cut the mint leaves into tiny slivers.

  3. In a bowl, add the quinoa, cucumber, green chili, tomato, mint, lemon juice, olive oil and salt and mix well. 

  4.  Serve.