Cooling Kitchadi with Zucchini, Sweet Potato and Napa Cabbage

imageThe sun finally came out and warmed things up! This cooling kitchadi features cooling spices such as fennel seeds, curry leaves and coriander. I used sunflower oil instead of ghee, which benefits the spleen. I had never combined sweet potato, zucchini and cabbage but it all came out very delicious. Six days into our kitchadi cleanse, the yoga students are beginning to really enjoy it after some resistance at the beginning. Tomorrow evening we will have a “regular” meal of separate foods but I will always love kitchadi.

5 c brown basmati rice
2 1/2 c split mung beans
14 T sunflower oil
3 T cumin seeds
3 T brown mustard seeds
3 T coriander seeds
2 T fennel seeds
1 T 2 t mineral salt
18 fresh curry leaves
4 T freshly grated ginger
2 T freshly grated turmeric
1 1\2 T cardamom powder
2 t fennel seed powder
1 T coriander powder
5 c sweet potato, chopped
5 c zucchini, chopped
11 c Napa Cabbage, chopped

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