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Indian Pongal (treat)

A great South Indian breakfast that’s usually prepared for the festival ‘Sankranti‘ (meaning a harvest festival). Easy and fun.

Course Snack

Cuisine Indian


  • 1 cup basmati rice
  • 1 ½ cup filtered water
  • ¼ tsp turmeric powder
  • 10-12 cashews (halved)
  • salt to taste
  • 1 tbsp coconut (grated)


  • 1 tsp cumin seeds
  • 1 tsp peppercorns
  • 4 tbsp ghee
  • 2 tbsp virgin olive oil
  • 2 ½ cm fresh ginger (grated)
  • curry powder (optional)
  • coriander powder (optional)


  1. In a small pan roast the rice until brown. Set aside.
  2. Add water and rice with the turmeric powder and bring to a slow boil.
  3. Roast without any oil all of the cashew nuts. Set aside.
  4. For the tempering grind and prepare the cumin seeds and peppercorns. Fry them in the ghee along with the ginger. Add the curry and coriander powder.
  5. Mix together with the boiled rice. Salt to taste.
  6. Stir in the coconut and cashews.

Copyright of Heather Morton, The Yoga Way, 2013. All written rights reserved.