2 for a generous meal*
Ingredients
1 box of Paro's Kitchari
⅓ cup chopped cilantro
⅓ cup chopped cilantro stems
⅓ cup shredded coconut, toasted till golden at 350℉ (10-12 min)
½ cup extra virgin olive oil
1 small shallot, minced
1 heaping tsp ginger, grated
1 tsp honey
1 serrano pepper, finely minced
Juice of 1.5 limes, plus zest of 1
TO SERVE
A dollop of sheep’s milk yogurt
Cilantro for garnish
Lime to finish
Recipe by Vilda Gonzalez
Kitchari with Toasted Coconut & Cilantro Salsa
30 minutes
2 for a generous meal*
METHOD
-
1
Cook the kitchari according to the package instructions. Season with salt till all of the flavors pop.
-
2
First, submerge the minced shallots in the lime juice - set aside to macerate for at least 5 minutes. Make sure to zest the limes before you juice them, and set the lime zest aside till its time to incorporate it into the sauce.
-
3
Combine the chopped cilantro, cilantro stems, shredded coconut, the macerated shallot (and all of the lime juice), minced serrano and grated ginger. Add the olive oil, honey, lime zest, and a generous pinch of salt and mix till well incorporated.
-
4
You want the texture of the salsa to be spoonable and barely held together by the moisture, but it won’t be saucier than that.
-
5
Serve the kitchari topped with a generous spoonful of the salsa, a dollop of yogurt, fresh cilantro sprigs and a sprig of lime.
METHOD
-
1
Cook the kitchari according to the package instructions. Season with salt till all of the flavors pop.
-
2
First, submerge the minced shallots in the lime juice - set aside to macerate for at least 5 minutes. Make sure to zest the limes before you juice them, and set the lime zest aside till its time to incorporate it into the sauce.
-
3
Combine the chopped cilantro, cilantro stems, shredded coconut, the macerated shallot (and all of the lime juice), minced serrano and grated ginger. Add the olive oil, honey, lime zest, and a generous pinch of salt and mix till well incorporated.
-
4
You want the texture of the salsa to be spoonable and barely held together by the moisture, but it won’t be saucier than that.
-
5
Serve the kitchari topped with a generous spoonful of the salsa, a dollop of yogurt, fresh cilantro sprigs and a sprig of lime.
Used in this recipe
Turmeric & Cumin Lentil & Rice Bowl
Kitchari has been the go-to healing meal in South Asian homes for thousands of years — and for good reason. Split mung beans and basmati rice come together with 7 warming spices to create a dish that's deeply nourishing, incredibly easy to digest, and somehow feels like a hug in a bowl.
9G Protein. 5G Fiber. Clean Ingredients.
20 minutes
