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Saffron-Asparagus Kitchari 


  • 1 teaspoon cumin seed
  • 1 teaspoon fenugreek seed
  • 3 bay leaves
  • 1 small white onion chopped
  • 1 cup split mung dahl
  •   ½ cup basmati rice
  • 1 bunch chopped asparagus
  • 1 teaspoon sea salt
  • 6 cups water
  • 1 teaspoon cumin powder
  • Optional: 1/8 teaspoon saffron


Dry roast the saffron, cumin seed, and fenugreek seeds over medium heat until fragrant. Add the bay leaves, onion, and a splash of water. Slow sauté onion until tender. Add soaked dahl and rice. Cook until tender, about 30 minutes. While it is cooking chop up asparagus and any other vegetables that you would like. When done add veggies and salt to taste.


 

© 2010-22 | Rhythm of Healing
 Ashland, OR
This website is based on the opinions of Noah Volz and/or Rhythm of Healing, unless otherwise noted. The information is presented for educational purposes only and is not intended to diagnose or prescribe, nor to prevent, treat, mitigate or cure such conditions.
These statements have not been evaluated by the Food and Drug Administration.

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