Ingredients:
- 1 cup basmati rice
- 1/2 cup split yellow mung dal (split yellow lentils)
- 4-5 cups water
- 1 small sweet potato, peeled and diced
- 1 cup diced butternut squash
- 1 cup chopped kale or spinach
- Cup of Mushrooms
- Miso paste
- Fresh cilantro leaves for garnish
- Spice Blend (see next page)
- Ghee
- Limes
Kitchari Spice Blend
- 2 teaspoons of curry powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon of ground kardamom
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon of fennel seeds
Instructions:
- Prepare the Spice Blend:
- In a small bowl, combine all the spices listed under the “Kitchari Spice Blend” section. Mix them well. This will be your spice blend for the kitchari.
- Rinse the basmati rice and split yellow mung dal separately under cold running water until the water runs clear. Drain them and set them aside.
- In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of ghee over medium heat.
- Temper the Spices:
- Add the cumin seeds and mustard seeds to the hot ghee. Let them sizzle and pop for about 30 seconds.
- Stir in the spice blend you prepared earlier. Cook for a minute to release the flavors.
- Add the rinsed basmati rice and split yellow mung dal to the pot. Stir well to coat them with the spices and ghee.
- Add the diced sweet potato, butternut squash, mushrooms, and chopped kale or spinach to the pot. Mix everything together.
- Pour in 4-5 cups of water, depending on your preferred consistency. Stir well.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the kitchari simmer for about 25-30 minutes, or until the rice, lentils, and vegetables are tender. Stir occasionally.
- In a small bowl, mix the miso paste with a few tablespoons of hot water until it dissolves. Stir this miso mixture into the kitchari.
- Taste the kitchari and adjust the salt and spice levels according to your preference. You can also add a squeeze of lime juice if desired.
- Ladle the hot kitchari into bowls. Garnish with fresh cilantro leaves and serve with extra lime wedges.
