Kitcheri with Chinese Leaf

This is a modified recipe from Tara Sukhu’s book, “Simply Divine: Sampoorna Yoga Cook Book”, available on


  • 1/2 cup Basmati rice
  • 1/2 cup yellow split mung Dahl
  • 6 cups water
  • 2 pinches cumin seeds
  • 4 dashes turmeric
  • Salt to taste
  • 1/4 cup fresh cilantro
  • 2 tbsp fresh fine chopped ginger
  • 1 lime cut into 4
  • Ghee
  • Chinese Leaf
  • Scallions

Boil rice and dahl in water until both are soft. Add more water as needed to keep mixture wet. Reduce to simmer and add spices to taste. When it starts to look soupy, you’re done. Add Chinese leaf and scallions on low heat. Serve.

This mix is still delicious on day 2, even though Aryuvedic practitioners will tell you not to eat left overs, as they have already begun to decompose. Day 3 is my personal limit for rice dishes, as after 2 days, rice begins to form a poisonous mould that you can’t see.

Author: Amanda

Amanda Turner has worked in fitness for over 20yrs, specialising in Personal Training, Competitive Fitness Training, Dance, Acrobatics, Arthirtis Mobility, Pilates, Yoga, Martial Arts and Tai Chi. She used to work full time in entertainment and fitness, but now has a design company and continues her love of fitness part time.

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