Many of the meals served at Ananda’s retreat campuses are drawn from From Global Kitchen by Diksha McCord, developed during her years as a cook at The Expanding Light Retreat and Seclusion Center. Rooted in the rhythm of retreat life, these recipes were created to be simple and practical, while remaining deeply nourishing and quietly uplifting.

Kitchari, A simple Indian stew of red lentils, vegetables and spice. It is easy to digest and assimilate- a complete meal in itself and perfect for cold winter days.

RECIPE:

Preparation Time: 30 minutes
Cooking Time: 30-40 minutes
Serves: 6

Bring to a boil, then reduce heat and simmer for 15 minutes:
– 2/3 cup red lentils, washed and rinsed
– 3 cups water
Strain lentils and set aside

Saute in a pot:
– 2 tablespoons ghee or butter
– 3 ½ teaspoons mustard seeds
– 2 teaspoons- cumin seeds

When mustard seeds start to pop, add:
– 1 ¼ teaspoons turmeric
– 2 ½tablespoons fresh ginger- peeled and grated
Sautee about 5 minutes on low heat.

Add to spices and mix:
– Cooked lentils
– 1 ½ cups white basmati rice, rinsed
– 5 cups water or vegetable broth
– 1/2 cup minced onion
– 1/2 cup minced celery
– 1/2 cup minced green cabbage
– 1/2 cup carrots peeled and cut into half rounds
– 1/2 cup zucchini, cut into rounds (or ½ cup butternut squash peeled and cut into 1/2 inch cubes)
– 1/2 cup green beans (fresh or frozen) cut into 1 ½inch lengths

Bring to a boil and simmer on low heat (use a flame diffuser to avoid burning) until water is absorbed and rice and vegetables are cooked (approximately 15-20 minutes). Cook until beans and rice are very soft, but not gummy. Add water if needed to ensure rice is cooked completely.

After the kitchari is done, stir in:
– 2 teaspoons salt, tamari or Braggs Liquid Aminos to taste
– Black pepper to taste
– 1/3 cup packed fresh cilantro leaves, washed

This dish is wonderful as is, but is also great served with chutney-or garnished with grated coconut, pepitas, sunflower seeds, extra grated ginger, or more cilantro.

Here’s to joyful eating!