Tridoshic Coconut Rice

Tridoshic Coconut Rice

Servings: 4

Ingredients:

• 1 cup basmati rice

• 2 cups water

• 1 tablespoon coconut oil

• 1 teaspoon cumin seeds

• 1 teaspoon mustard seeds

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon ground black pepper

• 1 teaspoon ground coriander

• 1 teaspoon ground fennel seeds

• 1 teaspoon ground ginger

• 1/2 cup grated coconut

• Salt to taste

• Fresh cilantro for garnish

Instructions:

1. Prepare Rice: Rinse the rice under cold water until the water runs clear. In a medium pot, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

2. Heat Oil: In a separate pan, heat the coconut oil over medium heat. Add the cumin seeds and mustard seeds, and let them sizzle for a few seconds until they start to pop.

3. Add Spices: Add the turmeric powder, ground black pepper, ground coriander, ground fennel seeds, and ground ginger. Stir for a few seconds until aromatic.

4. Combine: Add the grated coconut to the pan and stir for a few minutes until slightly toasted. Mix the spiced coconut mixture into the cooked rice.

5. Season: Add salt to taste and garnish with fresh cilantro. Serve warm.

Dosha Effects:

• Vata: Balancing due to the warm, moist, and grounding qualities.

• Pitta: Balancing due to the cooling and soothing spices.

• Kapha: Balancing due to the light and warming qualities.