Pumpkin and Coconut Kitchadi


This afternoon’s kitchadi was the last of the cleanse. It’s always nice to leave the students with a delicious impression of what can seem like a very long cleanse. We happened to have some fresh coconuts, so I scraped out the meat and added it in for a special twist. I started with Hale Pule’s simple kitchadi recipe and added a few cinnamon sticks, some extra cardamom seeds and coriander for flavor and balancing. Coconut can be simmered with spices to absorb some flavor and soften up, or thrown in towards the end for a yummy little crunch- just be sure to chew well!

5 c brown basmati rice
2 1/2 c split mung beans
14 T ghee
2 T salt
Pea-sized chunk of asafoetida
6 strips kombu, cut small
3 T cumin seeds
3 T brown mustard seeds
3 T coriander seeds
4 cinnamon sticks
4 T fresh grated ginger
2 T fresh grated turmeric
1 T cardamom powder
2 t cardamom seeds (removed from pods)
1 T coriander powder
2 t cinnamon powder
2 c fresh coconut chunks (chopped up in food processor)
10 c pumpkin, chopped
11 c collard greens, chopped


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