The word “kitchari” means “mix” and Quinoa and sweet potato deliver a perfect combination for the seasonal bowl. This acts as a magical dish for the Vata moments when you feel dry, rushing and rough. Quinoa is a great tridoshic pseudo-grain that makes a beautiful fluffy texture, while the sweet potato provides the needed grounding sweetness. Ingredients Quinoa 1 cup Yellow mung dal 1 cup (200g) Sweet potato 1 medium (peeled if the skin is tough and chopped into chunks) Ghee or coconut oil 2 tablespoon Water 4 cups (1 liter) or as needed 1/4 teaspoon each of: Black pepper, Ground coriander, Ground cumin, Sea salt 1 teaspoon or as needed 1/4 teaspoon each of: Black mustard seeds, Cumin seeds, Turmeric, Fennel seeds, Ground ginger or finely chopped fresh ginger Fresh coriander leaves, parsley leaves and/ or mint leaves: 2 tablespoon to garnish Optional: Curry leaves – add to the … Continue reading “Quinoa and Sweet Potato Kitchari”