RESTORE YOUR BALANCE the tasty way

Recipe on page 161

Michele, who grew up in Joburg and now lives in Cape Town, is a certified Ayurvedic nutritionist. INDIKAAP, which she founded in 2015, offers workshops, cooking classes and personal consultations. Find out more at indikaap.com

Recipe on page 161

Kitchari – pronounced kitcher-ri, not kitch-aa-ri – is an Ayurvedic dish made with rice, mung beans and spices. I serve it with a cashew-nutbased sauce with warming spices that mimics the flavour of butter chicken.

KITCHARI WITH GRILLED ASPARAGUS AND BROCCOLINI, SERVED WITH VEGAN ‘BUTTER CHICKEN’ SAUCE

SERVES 4

PREP TIME 20 MINUTES

COOKING TIME 30 MINUTES

FOR THE KITCHARI

• ½ cup long-grained white basmati rice (Ashoka is the preferred brand)
• ¾cup husked split mung beans (moong dhal)
• 2 cups water
• ½ tsp turmeric powder
• 2 cloves
• 1 cinnamon stick
• 2 cardamom pods, crushed lightly
• ¼ tsp crushed fennel seeds
• ¼ tsp crushed suva (dill) seeds
• 1 bay leaf
• 1½ tsp salt

FOR THE TEMPERED SPICES

• ²⁄5 cup olive oil or sesame• • • • •