Our divine recipy of the month.
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This recipe is the traditional recipy for kitchari a typical food for yogis and great for detoxing. You will feel how soothing it is on the palate and how easy it is to clean your bowl afterward, Imagine what it is doing internally!
serves 4 people
cooking time 30 mins
1 cup white basmati rice
½ cup split mung or green mung
2 tsp ghee
1 tablespoon kitchari spice
½ tsp fennel powder
1/4 cup desiccated coconut
1 tsp fresh grated ginger
1/4 tsp cinnamon powder
1 tsp Himalayan salt
6 cups water
1 cup of Fresh Cilantro to garnish
1 spoon of lemon pickle (optional)
fresh mint leaves and yogurt or keffir (optional per person as a topping).
Wash and sort the split yellow mung and put on a boil 3 cups of water in a heavy bottomed pan.
After 15 mins you will see the creamy inside of the mung open up, scoop off any white form which has formed at the top of the split mung.
Next add the rice with 2 cups of water, salt and the blended desiccated coconut with powdered spices and cinnamon, coriander powder, fennel & turmeric, also add the fresh ginger. Combine all the spices into the dhal.
In a small frying pan melt the ghee and add the mustard seed on a medium heat wait till they pop and add the cumin, coriander, and ginger for 30 sec on a low flame.
After this, add the ghee with the curry powder to combine with the mung and rice.