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Mung Dal, Coconut & Cilantro Kitchari

(recipe, Carrie Stewart)


  1. ⅓ cup Cilantro
  2. 2 Tbsp. Ghee
  3. ½ tsp. Turmeric
  4. 4 cups Water
  5. 1 cup Basmati Rice
  6. ¼ tsp. Salt (Mineral Salt)
  7. ¾ in Ginger (Fresh)
  8. ½ cup Mung Bean
  9. ⅓ cup Coconut Flakes


  1. Wash the mung dal and rice separately. Soak the mung dal for a few hours if you have the time, then drain. Put the ginger, coconut, cilantro and the ½c water into a food processor and blend until liquefied. Heat the ghee on medium in a large saucepan and add the blended items, turmeric and salt. Stir well and bring to a boil to release the flavor. Next mix in the rice, mung dal and the six cups of water. Return to a boil. Boil, uncovered, for five minutes. Then cover, leaving the lid slightly ajar. Turn down the heat to simmer and cook for 25-30 minutes, until the dal and rice are tender.