Kitchari

Kitchari

Hey there VegHeads! Today, I'm excited to share with you a nourishing and comforting recipe that's perfect for supporting your postpartum journey – Kitchari. This traditional Ayurvedic dish is not only delicious but also packed with healing properties that can help replenish your body and promote overall well-being during this sacred time.

Vegan | Gluten-Free

Ingredients:

• 2 ½ cups water

• ½ basmati brown rice

• ¼ cup yellow split mung dal, soaked for at least 1 hour

• 1 ½ tsp spice mix (equal parts ground coriander, cumin, fennel and turmeric powder)

• ½ cup carrots, small diced

• ¼ cup brussel sprouts, shredded

• ¼ cup asparagus, sliced thin

• Salt, to taste

• Fresh cilantro leaves, to garnish

Tempering:

• 1 tablespoon coconut oil

• 1 pinch of cumin seeds

• 1 pinch of coriander seed

Procedure:

1. Rinse brown rice and mung dal until water run clears. About 5 minutes.

2. In a large pot, bring water to a boil.

3. Once water is boiling add brown rice, mung dal and carrots

4. Bring to a boil then right away lower to a simmer

5. Simmer for 20 minutes then add Brussel sprouts and asparagus. Make sure everything is submerged in water- if not add a half of cup of water at a time to cover. Cook for another 25 minutes or until all vegetables are tender.

6. MAKE TEMPERING: In a small sauté pan add coconut oil over medium/high heat. Add cumin seeds and coriander seeds. Continuously swirl around the pan to toast until seeds pop and slightly darken, about 1-3 minutes.