Kitchari Food

KITCHARI

Kitchari image

The main ingredient in this good-for-you savory porridge is yellow mung dal, split mung beans that break down and thicken as they cook.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h40m

Number Of Ingredients 20

Ingredients

2 cups packed cilantro leaves (from 1 large bunch)
1/4 cup fresh lemon juice (from 2 lemons)
1/4 cup finely shredded unsweetened coconut
2 tablespoons chopped ginger
1 teaspoon honey
1 teaspoon mineral salt or kosher salt
2 cups yellow mung dal
1 cup basmati rice
3 tablespoons ghee or clarified butter
1 teaspoon whole cumin seeds
1 teaspoon whole mustard seeds
1 teaspoon whole fennel seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 small cinnamon stick
3 green cardamom pods
1 packed tablespoon grated ginger (from a 2-inch piece)
2 teaspoons mineral salt or kosher salt
8 cups mixed vegetables, such as cauliflower, zucchini, sweet potato, bok choy, carrots, and green beans, cut into bite-size pieces

Steps:

Make the coconut-cilantro chutney: Place everything in a food processor or blender with 3 tablespoons cold water. Process to a paste. Chutney will keep in an airtight container in the refrigerator for up to 3 days, though it will lose its vibrant color.
Make the kitchari: Rinse dal and rice in several changes of water until water runs clear. Drain and set aside.
In a large pot, heat ghee over medium-high. Add cumin seeds, mustard seeds and fennel seeds and cook, stirring, until mustard seeds pop, 1 to 2 minutes. Add remaining spices and ginger and cook, stirring, until fragrant, 30 seconds. Add dal and rice mixture, 10 cups water, salt, and vegetables. Bring to a boil, then reduce heat and simmer partially covered, stirring occasionally, until most of the water is absorbed and the rice and vegetables are tender, about 1 hour. Serve with chutney.

TOMATO & SPINACH KITCHARI

Tomato & spinach kitchari image

Combine lentils with spinach, tomatoes and spices to make this warming midweek veggie supper that's low-fat and packed with vitamins. Serve with warm chapatis

Provided by Esther Clark

Categories Dinner, Supper

Time 50m

Number Of Ingredients 15

Ingredients

130g basmati rice
200g split red lentils
3 tbsp olive oil
1 onion , finely sliced
1 thumb-sized piece ginger , finely grated
2 garlic cloves , crushed
2 tsp turmeric
2 tsp ground coriander
2 tsp cumin seeds
1-2 tsp medium chilli powder
1.2l vegetable stock
150g cherry tomatoes
200g spinach
1 red chilli , finely chopped
chapatis , to serve (optional)

Steps:

Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water. Set aside.
Heat 1 tbsp of the oil in a large saucepan or casserole. Add the onion along with a pinch of salt and fry over a medium-high heat for 10 mins or until golden. Stir through the ginger, garlic, turmeric, ground coriander, half the cumin seeds and the chilli powder and fry for 1 min. Add the rice and lentils to the pan and pour in the stock, bring to a simmer then cover, turn down and cook for 25 mins, stirring now and then, until the lentils have turned creamy. Add the tomatoes and spinach and cook for 5 mins.
Heat the remaining oil in a small frying pan and add the remaining cumin seeds, cooking for 1 min. Spoon the lentils into four bowls, drizzle over the cumin oil and top with the chilli. Serve with warm chapatis, if you like.

Nutrition Facts : Calories 420 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium

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