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Camille Styles

Global Kitchen

This Vegetable-Packed Kitchari Is The New Way to Cure Your Cold

January 9th, 2018

I was talking to a friend who said she felt like it makes no sense to start cleanses and resets in the dead of winter. (We’re talking to you, New Year’s resolutions!) I get what she meant: when it’s cold and frosty out, the last thing I want to eat is a salad or plate of veggies. With everyone kicking off 2018 healthy eating goals, I think it’s all about finding that balance between cozying up to something hearty but still eating mindfully. Enter: kitchari.

If you haven’t heard of kitchari, think of something similar to a savory rice and lentil oatmeal. Practices like Ayurveda look to kitchari as Indian comfort food, but unlike a lot of “comfort food” in western cultures, kitchari is known for it’s nourishing and cleansing benefits. For me, this is the dish my mom would make for us any time my brother and I came down with a cold or were just feeling under the weather. You could even say that I consider this the Indian version of chicken noodle soup!

Loaded Vegetable Kitchari

Loaded Vegetable Kitchari | This Brown Kitchen

Serves 6

Ingredients

  • 1 tbsp ghee
  • 1/2 inch of grated ginger root
  • 1 heaping tsp of salt
  • 1/2 tsp pepper
  • 1/2 tsp. coriander powder
  • 1 tsp cumin seeds
  • 1/2 tsp ground turmeric
  • 1 big pinch asafoetida (hing)
  • 1/2 cup white basmati rice
  • 1 cup moong dal (split yellow lentils)
  • 4 – 6 cups water (for a drier kitchari like this one, I used 4 cups, but if you want a more porridge-like consistency, use closer to 6 cups water)
  • assorted vegetables (I used a total of approx. 3 cups of vegetables – broccoli florets, carrots, cubed potatoes, frozen peas and greens)

Instructions

  1. Add the ghee to a stove top dutch oven and bring up to a medium heat.
  2. Add the ginger and all of the spices and begin to toast the spices, about two minutes.
  3. While the spices are toasting, add the rice and lentils into a bowl and rinse and drain. Add the rice and lentils into the pot and toast for 2-3 minutes with the spices.
  4. Add the water and bring the kitchari up to a heavy simmer. Cover the pot and cook for about 20 minutes.
  5. Add the prepared vegetables to the pot, cover, and cook for an additional 10 – 15 minutes depending on how dry or porridge-like you want your kitchari and until the rice and lentils are tender.
  6. Remove from stove and serve hot. Top with lime wedges, cilantro, hot sauce, or your favorite topping!

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2 Comments
  1. Eva says:

    This look so delicious! Sounds good with yogurt too. I agree with you about trying to do a cleanse at the start of the year – it’s time for cozy food!!

    http://www.shessobright.com

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