Ayurvedic Kitchari

We love this nourishing Kitchari full of seeds and spices that support digestion. Find it in our Taste Success Gut Programme and our Digest This book. 

Ingredients: (Serves 4)

• 1 Tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 2 tsp turmeric
• 2 tsp ground ginger
• 1 tsp coriander
• ​2 bay leaves

• 1 tsp salt/pepper 
• 1 cup split mung bean dahl
  
• 1/2 cup brown rice
  
• 2 cups chopped veg of choice (we used carrots and green beans)
• 3 cups vegetable stock
  
• 2 cups water
  
• Optional - yogurt to serve
  

Method:

Heat oil in a pot with the spices and cook off until aromatic. Add in the rest of the ingredients and bring to a boil. Then reduce and let simmer on a low heat for approx 40 minutes. Remove lid and stir. Remove bay leaves and serve with coconut yoghurt.

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