Celebrate National Soup Month with this easy, delicious and healthy kitchari! This recipe incorporates Ayurvedic spices known to help reduce inflammation, improve digestion and more.
Topped off with a delectable Cilantro Honey Chutney that brings just the right amount of sweetness, this soup is the perfect dish to help you meet your 2021 goals!
Ingredients:
- 1 cup moong dal (dry)
- 1/2 cup basmati rice (dry)
- 1 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1 tsp Pacific Resources International Sea Salt
- 1/2 tsp pepper
- 1/2 tsp cardamom
- 2 tbsp coconut oil
- 1 tsp ginger
- 1 tsp garlic
- 5 cups water
- Vegetables of choice (we used zucchini, kale and carrots)
- Rinse moong dal and rice a few times until water is clear.
- 2. In a large pot, place spices and oil and cook until aromatic (make sure not to overcook the spices).
- Next add 5 cups of water and 1 cup of moong dal and ½ cup basmati rice. Give it a good stir and add in your finely chopped vegetables.
- Cook on medium/high until it starts to boil. Place the lid on and reduce to a simmer and let it cook for 35-40 minutes or until the rice and moong dal are mushy. Serve immediately and enjoy with a generous amount of cilantro honey chutney.
Cilantro Honey Chutney
- 1 bunch cilantro
- Juice of two lemons
- 1 pinch of sea salt
- 3 tbsp Pacific Resources International Australian Organic Raw Honey or Manuka honey
- 1/4 cup shredded coconut
- 2 tbsp toasted coconut flakes
- Combine all ingredients in a food processor except the toasted coconut flakes.
- Pulse until well combined to the consistency you prefer.
- Add in the toasted coconut flakes last and pulse a few times. Serve on top of the kitchari and enjoy!
