Vegan and Gluten Free Recipe Dahl

The miraculous detoxifying power of this Vegan and Gluten Free recipe

In Ayurveda, a recipe called “Kitchari” is often eaten to aid digestion plus it has detoxifying qualities by improving circulation. This is just a great little Vegan and gluten free recipe for winter nights or when you are not feeling well to ease digestion.

Ingredients (Serves 4 to 6)

  • 3/4 cup split yellow mung beans
  • 2/3 cup basmati rice
  • 1 teaspoon coconut oil or ghee
  • 2 teaspoons black mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1/8 teaspoon asafoetida
  • 1 tablespoon minced fresh ginger root
  • 2 teaspoons ground Turmeric powder
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 1/2 cup chopped fresh coriander
  • 4 cups of water
  • 1 dessertspoon of tamari sauce or Himalayan sea salt to taste

Method (30 minutes)

  1. Wash the mung beans and rice together under running water until the water runs clear.
  2. In a large heavy pot, heat the coconut oil over medium heat, adding the mustard and fenugreek seeds and cook until the mustard seeds pop.
  3. Add the Asafoetida, ginger, turmeric and cumin and stir for about 30 seconds.
  4. Add the beans and rice and stir until they are completely coated with the spices.
  5. Now pour in the water and pop in the bay leaves, bringing the mixture to the boil for a few minutes.
  6. Lower the temperature, cover with a lid and simmer, stirring constantly until the beans and rice are soft but not mushy… this should only take about 20 minutes.
  7. Serve hot with freshly chopped coriander and salt or organic tamari sauce.Also read: Vegan Gluten free Minestrone Soup

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