Summer Kitchari Detox with Cilantro Chutney
Print the recipe here.
Ingredients
1 cup basmati rice
1 cup mung dal (split yellow)
6 cups (approx.) water
A bit of pink salt (1/2 tsp. or so)
3 Tsp. ghee or coconut oil
1 Tbl. coriander seeds
1 Tbl. cumin seeds
1 Tbl. fennel seeds
½ cup dried coconut
1 Tbl. turmeric powder
1 pinch asafoetida (hing)
3/4 cup fresh chopped dill leaves
5 small carrots. I use purple, yellow and orange, just because it is pretty.
2 small delicata squash halved, seeded and then chopped
2 medium zucchini chopped
1 large handful of snow peas, ends trimmed and cut in half.
20(or so) curry leaves chopped (optional)
DIRECTIONS
Carefully pick over dal to remove any stones. Soak for a minimum of 4 hours. If you forget to do this you can parboil the dried beans.
Rise rice and bean separately in at least 2 changes of water.
Heat ghee or coconut oil over medium high heat. Sauté the seeds and dried coconut until they pop. Then add turmeric and hing. Stir together to release the flavors.
Add the dal and stir to coat with the spices. Add 6 cups of water, bring to a boil and let simmer for 20 minutes.
Chop the vegetables during this time. When ready add the rice, vegetables, dill, and salt.
Bring back to a boil then lower to simmer, until rice is cooked and veggies are soft.
Add more water if needed.
Garnish kitchari with grated coconut and cilantro chutney (recipe below) and enjoy.
CILANTRO CHUTNEY
INGREDIENTS
1 bunch fresh cilantro leaves
juice of 2 limes
1 cup grated coconut
2 Tsp. raw local honey
1/2 Tsp of pink salt
1/2 cup grated coconut as extra garnish
DIRECTIONS
Wash the cilantro and chop off the bottom 2 inches. Place all the ingredients into a food processor and blend.
