PUMPKIN KITCHARI BOWL - Cuisine Magazine - From New Zealand to the World

Name: PUMPKIN KITCHARI BOWL - Cuisine Magazine - From New Zealand to the World
Ingredients: ½ cup basmati rice; ½ cup moong dal (split mung beans); 1 tablespoon coconut oil,; ghee or butter; 1 teaspoon cumin seeds; ½ onion, finely diced; 1 clove garlic, chopped; ½ teaspoon finely grated ginger; ⅛ teaspoon ground turmeric; ½ cup finely grated pumpkin; juice of ½ lemon; 16 button mushrooms; 1 tablespoon olive oil; 1 clove garlic, finely chopped; 4 small handfuls greens (I used broccoletti from our garden, but broccoli, kale or silverbeet would be great) coconut oil or ghee; 1 cup thick plain yoghurt; 1 tablespoon finely chopped coriander; 1 tablespoon lemon juice; ½ teaspoon cumin seeds, lightly toasted and finely ground; sprouted lentils, to serve

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Kitchari is a nourishing Ayurvedic rice and moong dal (split mung beans) meal often eaten during cleanses, as it’s easy for the body to digest. It can vary from

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Ingredients

½ cup basmati rice
½ cup moong dal (split mung beans)
1 tablespoon coconut oil,
ghee or butter
1 teaspoon cumin seeds
½ onion, finely diced
1 clove garlic, chopped
½ teaspoon finely grated ginger
⅛ teaspoon ground turmeric
½ cup finely grated pumpkin
juice of ½ lemon
16 button mushrooms
1 tablespoon olive oil
1 clove garlic, finely chopped
4 small handfuls greens (I used broccoletti from our garden, but broccoli, kale or silverbeet would be great) coconut oil or ghee
1 cup thick plain yoghurt
1 tablespoon finely chopped coriander
1 tablespoon lemon juice
½ teaspoon cumin seeds, lightly toasted and finely ground
sprouted lentils, to serve