OMG!! Yogis, you gotta try this variation of kitcheri. ☀️
Words cannot describe just how amazing this tastes!! It is also super easy to make! 🙂

Traditionally you would use cumin seeds in the basic kitcheri recipe. As this recipe is quite sweet, I opted for fennel seeds instead of cumin.

Heavenly Kitcheri

Ingredients

1 teaspoon ghee

1 teaspoon fennel seeds

1/4 small red onion, finely chopped

25 g of green mung beans

25 g basmati rice

1/2 liter boullion stock

Pinch salt and pepper

11 almonds (soaked over night and peeled)

1 small Avocado

Crispy purple Kale

1/4 pomegranate

Heat ghee and add teaspoon of seeds until they pop then a small amount of finely chopped red onion for a couple of minutes.

Add whole green mung beans and water to pan along with a teaspoon of bouillon. Bring to the boil then reduce to simmer for 40 minutes. Add a little salt and pepper.

Add rice and prepare your fruit and nuts. Almonds should be soaked over night and peeled.

Once the kitcheri is cooked, add an handful of pomegranate (or 2 ) and mix well. place in the centre of a large plate and layer your avocado, almonds, crispy purple kale and pomegranate on top.

Christmas Kitcheri 😉

Loving this kitcheri cleanse! I was making a super greens dish with fresh spinach, kale, fresh coriander, oregano and sage when the pomegranates decided to jump on the plate too!! This tastes amazing and it had a real Christmas feel to it too! ✨

Take pictures and share your creations with us!! Enjoy!! ✨ x x x