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Cilantro Coconut Kichari |Yoga of Eating

Updated: Apr 19, 2021


1/2 cup green split mung bean dal) ( soaked for a few hours )

1/2 cup brown rice ( soaked for 8 hours )

3/4 inch ginger

1 tablespoon Shredded coconut

Handful of Coriander leaves

Coconut oil

1/4 teaspoon Turmeric

Pink salt to taste

3 cups water


Wash the brown rice and the green mung dal. Blend the ginger, coconut and coriander with some water and make chutney.

Heat the coconut oil and then add the chutney. Add the turmeric and the salt.

Add the rice and dal and bring to a boil till cooked. You can even cover for some time till tender...


𝘕𝘖𝘛𝘌 : 𝘠𝘰𝘶 𝘤𝘢𝘯 𝘶𝘴𝘦 𝘘𝘶𝘪𝘯𝘰𝘢 𝘢𝘴 𝘸𝘦𝘭𝘭. 𝘚𝘰𝘢𝘬 𝘘𝘶𝘪𝘯𝘰𝘢 𝘧𝘰𝘳 𝘢𝘯 𝘩𝘰𝘶𝘳 𝘰𝘳 𝘵𝘸𝘰 𝘣𝘦𝘧𝘰𝘳𝘦 𝘤𝘰𝘰𝘬𝘪𝘯𝘨.

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