Kitchari

Kitchari is an Ayurvedic dish designed to cleanse and comfort. It feels like you are healing your body when you eat it.

https://www.simplyquinoa.com/how-to-make-kitchari/

Because I am loathe to follow a recipe, I use the one above as my jumping off point, though the spice mix is perfect and I follow it, but use fresh or frozen ginger instead of dry. It makes a lot–probably because I always put in more vegetables than the suggestion, but it’s wonderful the second and third time you eat it as well. The consistency may be soupy or more of a porridge, per your preference, but leftovers definitely soak up the liquids. Sometimes I’ll reheat it, adding water as needed to thin it and keep it from sticking, and cook an egg in it for breakfast.

It loves a topping of cilantro, yogurt and hot sauce–harissa or sriracha, or whatever your favorite. It is definitely part of our regular rotation.

INGREDIENTS

• 2 tablespoons coconut oil
• 2 teaspoons black mustard seeds
• 2 teaspoons fennel seeds
• 2 teaspoons cumin seeds
• 2 teaspoons fenugreek seeds
• 2 teaspoons turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
  
  
• 2 tablespoons chopped fresh ginger
• 2-4 cloves garlic
• 1 medium chopped onion
  
  
• 1-1/2 cups lentils (I use brown because that’s easiest to find)
• 1-1/2 cups basmati rice (I’ve used both white and brown)
  
  
• 5 cups chopped vegetable mix, like celery, carrots, beets, sweet potatoes, potatoes, squash, radishes, etc. (this is a great place to hide all those root veggies you get in the winter shares)
• 4 cups broth (calls for vegetable, but I use whatever I have available)
• 4 cups water
• 2 bay leaves

• Cilantro, yogurt and hot sauce to garnish

METHOD

Measure the dry spices into a bowl. 

Measure rice and lentils into a sieve and rinse until water runs clear. Set sieve over a bowl to continue draining while you prepare the rest of the ingredients.

Chop whatever vegetables you are using into one-inch cubes and set aside in a bowl.
Chop onions, ginger and garlic.

Heat the oil in a large Dutch oven or soup pot over medium heat and add the dry spices, stirring for a couple of minutes to toast. The mustard seeds may begin to pop, which is a good indication that it’s time to add the aromatics (onion, garlic, ginger). Give a stir and then add the rice and lentils and all the veggies, stirring for a minute or two, to coat with the spices. Add the broth, water and bay leaves and bring to a boil. Reduce to a simmer and cover. Cook 30 to 45 minutes, stirring occasionally, until rice, lentils and veggies are soft. Keep an eye on your water level as absorption rate will vary with rice, lentil and vegetable varieties. Add more water as needed.

Serve with cilantro, yogurt and hot sauce. Good for breakfast, lunch or dinner!