Nourishing and Warming Kitchari
Kitchari means ‘mixture’ or ‘mess’ and is a beautiful, ancient Ayurvedic dish. It is delicious, easy to digets and is the perfect warming recipe for Winter.
INGREDIENTS
~ Serves 4
~ 1 cup dried split red lentils
~ 1/2 cup brown rice
~ 2 tbsp coconut oil or ghee
~ 3 cardamom pods
~ 2 small bay leaves
~ 3 dried curry leaves or 1 fresh curry leaf
~ 1 1/2 tsp cracked black pepper
~ 1 tsp sea salt or Himalayan salt
~ 1 tsp ground coriander
~ 1 1/2 tsp ground cumin
~ 1 tsp fennel or caraway seeds
~ 1 tsp ground ginger ~ 2 tsp yellow mustard seeds
~ 2 tsp ground turmeric
~ pinch chilli flakes
~ 4 1/2 - 5 cups water
~ 4 cups chopped veg of choice, seasonal being best where possible ~ I used purple cabbage, Chinese cabbage & eggplant, but use up what you have in the fridge or whatever you feel like
TO TOP
~ mixed herbs ~ I used lemon basil and parsley, the citrus pairs well the flavours of the spices
~ dollop of coconut yogurt or Greek yogurt
~ toasted seeds
~ extra chopped green veg if you have it
METHOD
~ wash lentils thoroughly in a colander until the water runs clear
~ mix all your spices in a bowl
~ heat coconut oil on medium heat
~ add spices & cook for a couple of minutes until fragrant, being careful not to overcook or burn
~ add in lentils, brown rice & water and stir
~ add chopped veg & bring to the boil
~ once boiled, turn to a low heat & cover, cooking for a further 40 minutes
~ once cooked, check consistency & flavour, add more water & spices if needed, it should be porridge-like
~ once done, top with yogurt, seeds, herbs & any other green veg
~ serve & enjoy immediately
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