Name: Gut Healing & Nourishing Kitchari
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 2 tbsp coconut oil, ghee, or olive oil; 1 tbsp black mustard seeds; ½ tbsp cumin seeds; 1 cup organic white basmati rice (rinsed); 1 cup yellow mung dal (rinsed); 2 carrots, diced; 2 cups veggies of choice (whatever is fresh & in-season!); 1 large bunch of leafy greens (spinach, collards, kale, mustard greens); 2 tsp ground turmeric; 2 tsp coriander; 1 tsp garlic powder; 8 cups broth (bone broth, veggie broth) OR water; salt & pepper, to taste

AuthorHeather BlakeCategoryDairy free, Gluten-free, Grains, Legumes, Vegan, Vegetarian, VeggiesDifficultyBeginner

An easily digestible, healing, and warming dish, which features a combination of basmati rice & yellow mung dal, along with healthy spices and veggies!

Yields8 Servings

Prep Time10 minsCook Time40 minsTotal Time50 mins

2 tbsp coconut oil, ghee, or olive oil

1 tbsp black mustard seeds

½ tbsp cumin seeds

1 cup organic white basmati rice (rinsed)

1 cup yellow mung dal (rinsed)

2 carrots, diced

2 cups veggies of choice (whatever is fresh & in-season!)

1 large bunch of leafy greens (spinach, collards, kale, mustard greens)

2 tsp ground turmeric

2 tsp coriander

1 tsp garlic powder

8 cups broth (bone broth, veggie broth) OR water

salt & pepper, to taste

Heat oil on medium heat and add black mustard seeds & cumin seeds until they become fragrant and start to pop.

Add rice, dal, veggies (EXCEPT leafy greens), and veggies. Stir and cook for 30 seconds. Add broth and bring to a boil. Cover and simmer 25 minutes. Stir, add leafy greens, cover, and cook for 5 more minutes, until greens are wilted and soup is soft.

Season with salt & pepper to taste and serve warm!
Leftovers keep for 3-4 days in the refrigerator or about 3 months in the freezer!

Ingredients