Ayurveda is a holistic approach to medicine that originated in India. The main goal is to nourish your mind, body, and spirit- and to keep it in good health.
This recipe uses a combination of basmati rice and moong dal (split mung beans). It is naturally gluten free, and can also be made vegan. It is also beneficial to all three dosha types. You can go down that rabbit hole here :
Ingredients:
1 Tbsp ghee (or coconut oil for vegan version)
1 Tbsp cumin
1 tsp. fennel seeds
1/2 tsp. ground mustard
2 tsp. fresh grated ginger
1 tsp, ground turmeric
Sea salt and black pepper – to taste
Around 4 ish cups chopped vegetables (I like a combination of zucchini, carrot, sweet potato, and broccoli)
1/2 cup basmati rice
1 cup moong dal
5 cups chicken stock (or vegetable stock for vegan)
1/2 cup coconut milk
A few handfuls of fresh spinach
Cilantro and lime for garnish
Instructions :
1. Warm up your ghee or coconut oil in a Dutch oven over medium heat. Add all of your spices and the fresh ginger to really activate those flavors. This step smells amazing. After a minute or two stir in your veggies and sauté for a few minutes more.
2. Add in your rice and moong dal , and stir to combine. Pour in your stock and let that simmer over medium/low heat for about 25 minutes. If it gets too dry add a little more stock.
3. Turn down the heat to low and put a lid on your Dutch oven and let it cook for about 10 minutes more. Add in your coconut milk and stir in your spinach. You can add more or less coconut milk, to the consistency you prefer. I love mine garnished with some chopped cilantro and a squeeze of lime juice. ❤️
Namaste
Xo,
Kathryn
P. S.
Jiva Organic Yellow Moong Dal 2 Pound – Non-GMO – Great for Kitchari – Split Mung Beans Washed https://a.co/d/1APxcUf
Beans+Rahz 