Kitchari

Hi food lovers!

This post is for you, if you love the flavours, nourishment & texture that kitchari or dahl like dishes provide.

I am a lover of dahl.  I find myself reaching for it if I don't have anything else exciting in mind or only have a few ingredients, or perhaps feel like a lazy meal.  You can make it in bulk and freeze quantities for a later date.  It provides lots of nutrients, is really satisfying and doesn't require a lot of effort.

Kitchari, is something a little different yet very similar, based on Ayurveda - the science of life - traditional Indian medicine.  It uses numerous spices and is very easy to digest.

 

You can enjoy various vegetable add ins like zucchini, asparagus, sweet potato.  Or for more of the Vata or Kapha constitutions: add a pinch of ginger powder.  For Pitta leave out the mustard seeds.  If these constitutions (Vata, Pitta or Kapha), mean nothing to you then don't worry just enjoy the dish :)  Ayurvedic medicine has so much depth to it.  I spent a week at an Ayurvedic retreat in Ahmedabad, India around 4 years ago - learning off an Ayurvedic doctor. It was there that I began to get my head around the surface of such an amazing science.  I will save the details of that for another opportunity.  But for now here is a delicious meal, I know you will enjoy.  How about cooking it tonight for dinner?

 

KITCHARI

INGREDIENTS

  • 1 cup dry green mung beans
  • 1 cup Basmati rice or brown rice
  • 4-6 cups water (more will make it soupier)
  • 6-7 cups assorted vegetables (my favourite veg include sweet potato, carrots & zucchini garnished with coriander.  Eggplant also works well).
  • Traditional is 2-3 tbsp ghee (clarified butter) but I tend to use coconut oil.  Both are great options.
  • 2 inch piece of ginger root, minced
  • 1 tbsp turmeric
  • 1 tbsp cumin (or a little more!)
  • 1 tbsp black mustard seeds
  • 1 tbsp fennel seeds
  • 1 tbsp mustard seeds
  • 1/2 tsp ground coriander
  • 1/2 tsp fresh cracked pepper
  • 1 tbsp himlayan pink salt
  • 1 stick kombi (seaweed)
  • 1/2 tsp cinnamon

METHOD

  • Wash mung beans and soak them in water overnight for 4-8 hours 
  • Melt ghee/coconut oil in large pan 
  • Add seeds to the ghee & sauté until you hear the seeds pop
  • Quickly add the spices, ginger, rice and beans to the mix.  Coat the rice & beans with the spices and seeds (important to do all these steps fairly quickly so you don't burn the spices).
  • Slowly add the water (4-6 cups)
  • Add the vegetables & lightly stir all the ingredients.
  • Bring water to the boil
  • Lower heat, cover & cook for another 45-60 mins
  • Stir the salt in at the end.

Let me know how you served it in the comments below.  What were your vegetables that you had on hand?  Did you love the dish as much as I do?

Enjoy your week!

Janelle.