This is a favorite warming winter recipe! Satisfying & delicious! Like a HUG in my tummy! Make a double batch to feed the family for several days. Leftover stew can be easily frozen and reheated. This recipe is inspired by the kitchari recipe shared with my by my friend Janice Craig of AlohaNamaste.com. The DoTERRA black pepper oil is a powerful catalyzer for the medicinal properties of turmeric! It's also super tasty! KITCHARI RECIPE SPICES: 1 TBSP FENNEL SEEDS 1 TBSP MUSTARD SEEDS 1 TBSP CUMIN SEEDS 1 TBSP CORIANDER SEEDS 1 TBSP CUMIN POWDER 1 TBSP CORIANDER POWDER 1 TBSP GARAM MASALA POWDER (OPTIONAL) 1 TBSP TURMERIC POWDER 1-2 TBSP FRESH GRATED OR MINCED GINGER OTHER INGREDIENTS: 1 CUP MUNG BEANS - RINSE & SOAK IN WATER THE NIGHT BEFORE 6 CUPS WATER (MORE IF YOU PREFER A MORE LIQUID SOUP) 2 TBSP RAW ORGANIC COCONUT OIL 1-2 CUPS CHOPPED VEGETABLES THAT SUIT YOUR AYURVEDIC CONSTITUTION 2-3 DROPS DOTERRA BLACK PEPPER OIL INSTRUCTIONS: SAUTE THE SEEDS OVER MEDIUM HEAT IN THE COCONUT OIL ABOUT 2-3 MINUTES UNTIL THEY POP. THEN ADD THE OTHER SPICES. ADD THE MUNG DAL AND SALT. SAUTE FOR 1 - 2 MINUTES. ADD BOILING WATER, BRING TO BOIL, THEN SIMMER FOR APPROX. 45 MINUTES, STIRRING OCCASIONALLY, UNTIL THE DAL IS ABOUT 2/3 COOKED. ADD VEGETABLES. COOK FOR 15 MORE MINUTES, OR UNTIL VEGETABLES ARE COOKED. LET STAND 10-20 MINUTES BEFORE SERVING. ADD BLACK PEPPER OIL JUST BEFORE SERVING, TO PRESERVE THE MEDICINAL BENEFITS. *FOR VATA OR KAPHA CONSTITUTIONS: ADD A PINCH OF GINGER POWDER. *FOR PITTA: LEAVE OUT THE MUSTARD SEEDS. ADD A DASH OF FRESH LEMON & A TABLESPOON OF RAW COCONUT OIL JUST BEFORE SERVING. SERVE WITH FRESHLY COOKED QUINOA OR RICE! Comments are closed.
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