Nourishing and fulfilling. 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!
From Global Kitchen by Diksha McCord
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!
