Creamy Coconut Kichari by Kate Schwabacher

1 c basmati rice….rinse then cook in a rice cooker or on the stove (1:2  rice:water ratio). Fluff once finished.

Meanwhile, make the base:

2 T Coconut Oil or Ghee
1/2 a yellow onion, chopped
1 1/2 t chopped fresh ginger
1/2 t cumin seeds
1/4 t mustard seeds (yellow for P, black for V & K)
1/2 t turmeric
1/2 c red lentils, rinsed well
4 c water
1/4 c coconut milk (fresh would be ideal, canned will do)
1/4 t salt

Heat oil in a pan and add mustard seeds. Once they start to pop, add cumin, turmeric, onion and fresh ginger, and saute mixture until onion is translucent. Add in red lentils and water. Bring to boil, then down to gentle simmer and cover for 15 minutes, stirring occasionally. After 15 minutes, add coconut milk and simmer uncovered for at least 5 more minutes once lentils have softened or become mushy. Stir in salt and taste.

Thank you Kate Schwabacher for allowing me to spread the love for this dish to my readers. If there’s any among you who want to know more about Ayurvedic food visit Kate’s site by clicking here.


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