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Kitchari Recipe for Detox Panchakarma & Change of Season

Ingredients

  • 1 cup of Basmati Rice
  • ¼ cup of split green mung dhal with skin or yellow mung dhal
  • ¼ teaspoon of turmeric
  • 5 ½ cup of hot water (Add more if required)
  • 1 ½ teaspoon of salt
  • 2 tablespoons of ghee
  • 1 heaped tablespoon of cumin seed
  • 1 heaped tablespoon of mustard seed
  • 1 heaped tablespoon of fennel seed
  • ¼ teaspoon of asafoetida (Hing)

Preparation

  • Wash rice and mung dhal 3 times until water is clear
  • Soak for 30 minutes
  • Heat ghee in a pot and add cumin, mustard & fennel (Ghee has to be fairly hot).
  • Allow to splutter for 30 seconds
  • Fold in rice and mung dhal
  • Stir in salt, turmeric and hot water
  • Bring to boil
  • Lower the heat, cover and cook till the water evaporates for about 55-60 minutes till the kitchari is soft.
  • Serve hot

Tip: Use thick bottom or non-stick pan.      

The post Kitchari Recipe for Detox Panchakarma & Change of Season appeared first on Ayurvedic Wellness Centre Pty Ltd.



This post first appeared on Ayurvedic Medicine & Massage Bondi Junction | Ayur, please read the originial post: here

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Kitchari Recipe for Detox Panchakarma & Change of Season

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