GUEST RECIPE: KITCHARI WITH THE VEG HEAD CHEF - Cornucopia Natural Foods

Name: GUEST RECIPE: KITCHARI WITH THE VEG HEAD CHEF - Cornucopia Natural Foods
Ingredients: 2 ½ cups water; ½ basmati brown rice; ¼ cup yellow split mung dal, soaked for at least 1 hour; 1 ½ tsp spice mix (equal parts ground coriander, cumin, fennel and turmeric powder); ½ cup carrots, small diced; ¼ cup brussel sprouts, shredded; ¼ cup asparagus, sliced thin; Salt, to taste; Fresh cilantro leaves, to garnish; Tempering: 1 tablespoon coconut oil 1 pinch of cumin seeds 1 pinch of coriander seed

www.cornucopiahealthfoods.com

Explore the health benefits of Kitchari inspired by Ayurvedic principles from Chef Tina DeJesus, a Plant-Based Meal Specialist. Perfect for spring and beyond! 🌱✨

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Ingredients

2 ½ cups water
½ basmati brown rice
¼ cup yellow split mung dal, soaked for at least 1 hour
1 ½ tsp spice mix (equal parts ground coriander, cumin, fennel and turmeric powder)
½ cup carrots, small diced
¼ cup brussel sprouts, shredded
¼ cup asparagus, sliced thin
Salt, to taste
Fresh cilantro leaves, to garnish
Tempering: 1 tablespoon coconut oil 1 pinch of cumin seeds 1 pinch of coriander seed