A friend of mine who frequents this fantastic little Ayurvedic café, learned how to make this dish from the chef there. This is a staple of the Ayurvedic diet and it is suppose to balance the body and detoxify. It is simple to make and delicious on its own or with steamed or roasted vegetables.
Serves 4
Ingredients:
1 cup moong dal, rinsed and soaked overnight
1 cup basmati rice, rinsed well and soaked 2 hours
1 tbsp. ghee
1 tsp turmeric
1 tsp ground cumin
1 tsp garam masal
1 Tbsp grated fresh ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1 tsp asafoedita
3 bay leaves
2 tsp curry leaves, crumbled
1 Tbsp ghee, optional to finish the Kitchari
sea salt to taste
Cilantro Sauce:
1 bunch cilantro – leaves removed from thicker stems
1/4 cup coconut flakes
1 /12 tsp grated fresh ginger
1 tsp cumin
juice from one lime, adjust to desired taste
1 small green chile pepper, mince (optional)
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