2 responses to “Kitcheree – comfort food, Centre-style”

  1. karen caemmerer

    do you use white or brown basmati rice for this recipe? Thanks!

  2. Amy

    I make a much simpler kitcheree recipe that I got from the centre years ago. You use cumin seeds instead of mustard seeds, wait for them to pop and then add turmeric. Carrots & broccoli are added to the pot and the dish is served with fresh cilantro! Very delicious when salt & lots of Braggs is added. I just now started the recipe thats described above and will be anxious to try it – the warming spices will be excellent for a weak digestive system. I will say the mung beans take MUCH longer than 30 minutes to cook! But I am unsure if I have split beans or not… perhaps those would be better (I try to soak my beans for 4+ hours before using them in the recipe, if not it can take a long time for them to cook down depending). Definitely worth trying this recipe at home!

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