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Ayurvedic pumpkin kedgeree with coconut oil

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Photo : Jacky Boromeo  |  Chef :  |  © Noble House

Ingredients for Ayurvedic pumpkin kedgeree with coconut oil

(Vegan recipe for 6)

The following spices:

  • ½ tsp asafoetida
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • 3 tsp finely chopped fresh ginger
  • 1 tsp turmeric
  • 1 stick of cinnamon
  • 3 green cardamom pods
  • 2 black cardamom pods
  • 1 tsp curry powder
  • Black pepper and salt
  • 1 tsp garam masala
  • 1 bunch finely chopped coriander


Preparation time: / Cooking time: / Waiting time: / Total cooking time:

Soak the rice and lentils for a few hours (e.g. 3 hours) before you start preparing the dish. Pre-soaking the grains and lentils aids digestion.

Wash the pumpkin and cut it open. You do not need to peel the pumpkin. Remove the seeds and cut the pumpkin into small pieces.

Fry the asafoetida, cumin seed and mustard seed in coconut oil. Add the onion, pumpkin and ginger and simmer for a while. Rinse and add the pre-soaked rice and lentils. Add water and leave to cook thoroughly. Finish with garam masala and finely chopped coriander.

Recipe from the Ayurveda cookbook by Lies Ameeuw

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Gluten free
Raw food

Comments Comments  react also

Dit recept komt uit een prachtig kookboek, met heel veel aantrekkelijke recepten. Wat ik echter niet terug kan vinden, en waar ik steeds mee worstel, is wat er nou precies bedoeld wordt met een kop. Een kop rijst, hoeveel is dat precies?

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