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.
Tuesday, February 15, 2011
Vegan Auyrvedic Kitchari
Posted by Eat Right Now with Chef Wendell at 8:39 AM
Labels: detox vegetarian ayurveda recipe
Subscribe to: Post Comments (Atom)
Post a Comment