Cleansing Ayurvedic Kitchari Recipe

Ingredients

• olive oil1 tablespoon
• turmeric2 teaspoons
• garam masala2 teaspoons
• ground mustard2 teaspoons
• cumin2 teaspoons
• coriander2 teaspoons
• cloves garlic, minced4
• yellow onion, diced½
• sea salt1 teaspoon
• cracked black pepper1 teaspoon
• bunch carrots, peeled and cut into coins1
• head cauliflower, cut into florets1
• basmati rice (brown or white)½ cup
• red lentils (or mung beans)¾ cup
• vegetable stock4 cups
• (1 can) full-fat coconut milk13 ounces
• bay leaves4
• chili oil1 tablespoon
• cilantro
• coconut milk yogurt

Method

1. Heat oil in a large stockpot over medium heat. Once melted, add turmeric, garam masala, ground mustard, cumin and coriander.
2. Cook the spice in the oil until they become aromatic, about 2 minutes. Then add in the garlic and onion and cook for an additional 2 minutes.
3. Add the sea salt, black pepper, carrots, cauliflower, basmati rice, red lentils, vegetable stock, coconut milk and bay leaves.
4. Bring mixture to a boil. Once it has reached a boil, cover and reduce the heat to a simmer. Simmer for an hour, stirring occasionally in between. Discard the bay leaves.
5. Add in chili oil and stir to combine.
6. When ready to serve, place in bowls and top with cilantro, yogurt and extra chili oil.