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Nourishing & Cleansing Ayurvedic Kitchari Bowl at our Plant Based Retreat

Nourishing & Cleansing Ayurvedic Kitchari Bowl at our Plant Based Retreat

At Mahakala plant based retreat, we enjoy freshly made vegan food every single day. All ingredients used at our kitchen are sustainably & locally harvested and full of nutriens, nourishing our guests for an ultimate cleanse.

Detoxifying your body does miracles

All of our recipes at our plant based retreat are created by Dr. Lemm who specializes in nutritional therapy and has a broad understanding on healthy vegan nutrition. This month, we wanted to share one of our all time favourite healthy Ayurvedic dishes, Kitchari bowl, which combines and balances all the Ayurvedic elements; vata, pitta and kapha. The reason we eat Kitchari at our yoga detox retreat is that Kitchari is an amazing source of nutrients, whilst it’s ability to cleanse the body makes all the junk come out of your body.

Try what we eat at our plant based yoga retreats at home!

Enjoying kitchari is a great way to cleanse the body and soul, and this easy recipe will make you love the process of making it too! Try out what we eat at our plant based retreat at home and see how good it feels to detoxify your body. Learn more about our specialized health retreat here.

CLEANSING AYURVEDIC KITCHARI BOWL

healthy Ayurvedic Kitchari bowl nourishes you at our Plant based yoga retreat

●1/2 cup long grain brown rice
● 1 cup dried yellow split peas or lentils
● 3 tablespoons ghee or coconut oil
● 1 tablespoons grated fresh ginger
● 2 teaspoons ground cumin
● 1 teaspoon ground coriander
● 1 teaspoon fennel seeds
● 1 teaspoon ground fenugreek
● 1 teaspoon ground turmeric
● 1 teaspoon sea salt
● 5 cups vegetable stock or water
● 1 small crown broccoli finely chopped into an
almost rice-like texture (about 2 cups total)
● 1 medium zucchini coarsely grated (about 1 cup)
● 1 cup packed baby spinach roughly chopped
● 1/4 cup cilantro leaves

RECIPE

1. Rinse the yellow split peas or lentils and rice in a fine
mesh colander under cold water until the water runs clear.

2. In a large lidded saucepan over medium-high heat,
heat the coconut oil or ghee. Add the ginger and cook, stirring,
for 30 seconds. Add the cumin, coriander, fennel seeds,
fenugreek, and turmeric. Cook for another 30 seconds, until
fragrant.

3. Add the split peas or lentils and rice and stir to coat in
the spices. Add the salt and pour in the water or vegetable
stock. Bring to a boil, cover, and reduce the heat to medium-
low. Simmer for 35-45 minutes, stirring occasionally, until the
peas/lentils are tender but not mushy and most of the liquid has
been absorbed. (You may need to add more water if the
mixture becomes to dry or begins to stick to the bottom of the
pan).

4. Stir in the broccoli. Cover and cook for another 4-5
minutes. Stir in the zucchini and spinach, then remove from the
heat and leave to stand for 5 minutes. Serve warm scattered
with the cilantro and plain yogurt, if desired.

ENJOY!

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