If you haven’t tried Kitchari before, this is your call to make it and fall in love with this Ayurvedic healing meal . The rainy season calls for soul-warming dishes, and Kitchari is perfect for it. It’s very easy to make, comforting and nourishing, and great for a weeknight dinner as it only takes about 40 minutes to make.
🍽 Serves 4
🕘 40-45 minutes
Ingredients
1 tsp of coconut oil
1 tsp of cumin seeds
1 tsp of coriander
1 tsp of turmeric powder
1 tsp of mustard powder
½ tsp of garam masala powder
½ tsp of fennel powder
½ tsp of cinnamon powder
1 cup moong dal
½ cup long basmati rice
A few pinches of salt
4 cups of water
2 medium carrots, chopped
1 broccoli, stems and florets, chopped (approx. 3-3 ½ cups)
Crispy Zucchini:
1 courgette
½ tsp coriander
½ tsp ginger
¼ tsp cumin powder
½ tsp salt
1 tsp coconut oil to fry
Instructions:
Prepare the ingredients. Chop broccoli and carrots into small pieces. Using a mortar and pestle, combine all the spices.
Melt coconut oil over medium-low heat. Add blended spices and heat for 2-3 minutes, until fragrant.
Add rinsed moong dal and basmati rice. Mix well and sauté for a few more minutes.
Add a few pinches of salt and carrots. Pour the water in and stir until well combined.
Bring to a simmer over medium-high heat. Lower the heat and let simmer for 20 minutes.
Incorporate broccoli and simmer for 10 more minutes. Add salt to taste.
In the meantime, prepare the zucchini, chop the zucchini into thick slices. Place in a medium bowl and add spices: coriander, ginger, cumin, and salt. Mix well until evenly coated.
In a large frying pan, melt coconut oil over medium-high heat. Place the zucchini and quickly fry it until crispy – approx. 3 minutes, flip, and fry for 3 more minutes.
Serve topped with crispy zucchini slices and chopped coriander.
Enjoy!
To make this delicious recipe, I used a @kitco.kitchencollection Shallow Casserole, and a Julep large frying pan @theoriginalgreenpan
Comments