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Cilantro Coconut Kitchari

• 1 cup yellow mung dal
• 1 cup basmati rice
• 1 1/2 inch piece of fresh ginger,peeled and chopped fine
• 2 tbsp unsweetened, shredded coconut
• 1 small handful cilantro leaves, chopped
• 1/2 c water
• 3 tbsp ghee
• 1/2 tsp turmeric
• 1/4 tsp salt
• 6 cups water

Wash the mung dal and rice two times. Soak the mung dal for a few hours, if you have the time, then drain. Put the ginger, coconut, cilantro and the 1/2c water into a blender and blend until liquefied. Heat the ghee on medium in a large saucepan and add the blended items, turmeric and salt. Stir well. Next mix in the rice, mung dal and the six cups of water. Bring to a boil. Boil, uncovered, for five minutes. Then cover, leaving the lid slightly ajar. Turn down the heat to simmer and cook for 25-30 minutes, until the dal and rice are tender.

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