Delicious Kitchari with Vegetables
This kitchari is delicious and so easy to make. Serve with a wallop of yoghurt, coconut raita, mango pickle and fresh coriander and you will have a dish so divine and rich in flavour that your taste buds will be begging for more.
Soaking: 1 hr
Preparation: 10 min
- 1 tbsp coriander seed
- 1 tsp fenugreek
- 6 cloves
- 6 cardamom pods
- 1 tsp of black pepper
- 1 tsp of asafoedita
- 1 tsp ground cinnamon
- 1 tsp turmeric
Herbs and fresh roots;
- Half a thumb of fresh ginger, ½ cup of either mint
- One cup of each; diced potatoes, pumpkin, spinach, tomato
- 1 cup yellow split mung beans, 1 cup basmati, 1 cube of organic vegetable stock.
1. Soak for 1 hour 1 cup of yellow split mung beans and 1 cup of basmati. Rince
2. Heat ghee in a large pot. Add ground spices except cinnamon and turmeric.
3. Add potatoes and pumpkin and fry in spices so they take in the flavour.
4. Add mung beans and basmati and add 6 cups of water, a veggie cube and cook on high heat for the first 15 mins.
5. When the kitchari is boiling, reduce to very low heat, add tomato and cinnamon and simmer without cover. (When you cover dhal or kichari it disintegrates into a fine consistency). Cook 15 mins.
6. Add spinach and turmeric and cook for another 15 mins or until ready. Be very careful not to burn your kitchari. Lentils and beans can become extremely hot on the bottom which doesn’t mean it is cooked. Until you get the hang of it, check and stir very regularly.
7. Once cooked top the kitchari with chopped mint.
You don’t need to use all the ingredients summed up in my recipe or exactly those.