Tuesday, February 15, 2011

Vegan Auyrvedic Kitchari

Kitchari, an easy-to-digest traditional rice and bean dish, is a comfort food of India. A five-day kitchari fast, with just some chopped cilantro leaves added, will cleanse the temple and strengthen memory.

1 cup split yellow mung dal/moong dahl, or red lentils

2 cups cooked Indian basmati rice, quinoa or long grain brown rice

3 tablespoons of Organic, Unrefined, Coconut Oil

1 inch piece of fresh ginger (root), peeled, chopped up well

1 tsp caraway seeds

1 tsp fennel seed

1 tsp cumin seeds

3 cinnamon sticks

1/2 tsp turmeric

Pinch of Cayenne

1 cup washed, RAW veggies: peas, carrots, cauliflower, etc. cut into a 1/4” dice, keeping shapes uniform

Garnish with cilantro leaves

2 bu. chopped green onions

• First, wash and strain the mung dal and rice well. In sauce pan, heat 9 cups water until it boils; add in the mung dal & rice. Cover and cook for 25 minutes. Drain off any excess water.

• While that’s going, crush the three seeds (caraway, fennel & cumin). In saute pan, heat the organic, unrefined coconut oil over medium heat; add the ginger, seeds, turmeric, and cinnamon. It should smell really good by now!

• When adding the washed veggies, add them ‘RAW’ to the grain once the spices are roasted.

• Garnish with chopped cilantro and green onion; gently mix and serve.

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