Cleansing Ayurvedic Kitchari Recipe

Ingredients

• Olive oil

  1 tbsp or 14g

• Turmeric

  ground

  2 tsp or 4g

• Curry Paste, Garam Masala

  Patak's

  ⅔ tablespoons or 33g

• Yellow mustard

  2 tsp or 1 packet or 10g

• Cumin seed

  2 tsp, whole or 4g

• Cilantro

  dried

  2 tsp or 1g

• Garlic

  raw

  4 cloves, minced or 12g

• Sweet onion

  raw

  ½ onion or 166g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  1 tsp or 2g

• Carrots

  raw

  100g

• Cauliflower

  raw

  1 head large or 840g

• Brown rice

  instant, Safeway

  ½ cup dry or 100g

• Mung bean sprouts

  raw

  ¾ cup or 78g

• Vegetable stock

  FreshDirect

  4 cup or 948g

• Coconut milk

  frozen

  13 oz or 369g

• Bay

  Castella

  400g

• Hot Chili Oil

  Roland

  1 tablespoon or 100g

• Cilantro

  Raw - Whole Foods Market

  100g

• Coconut milk

  raw

  100g

Directions

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.
7. Recipe by: Dr. Josh Axe (source: https://draxe.com/recipes/cleansing-ayurvedic-kitchari/print/162850/)