Ayurvedic Kitchari
This easy kitchari recipe made with lentils, rice, vegetables, and spices, is a gluten-free, easily digestible dish rooted in Ayurvedic cuisine.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 3-4 servings
Ingredients
- 1/2 cup basmati rice (100 g)
- 1/2 cup red lentils (100 g)
- 1 carrot, sliced
- 2 cups cauliflower florets
- 1-2 large chard leaves, green part, chopped
- 2 tsp coconut oil
- 1/2 tsp cumin seeds
- 1/2 tsp coriander
- 1 tsp minced ginger (or 1/2 tsp powder)
- 1 tsp minced turmeric (or 1/2 tsp powder)
- 1/2 tsp salt
- 1/4 tsp black pepper
- fresh coriander for garnish (optional)
Instructions
- Add 1 l (4 cups) of filtered water to a large pot and bring to a boil. Wash and rinse the rice and lentils and add to the boiling water. Cook for 18-20 min.
- After about 10 min, heat the coconut oil in a pan and add the spices. Once they become fragrant and the cumin seeds start to pop (30-60 sec) add the vegetables. Cook for 2-3 min.
- Transfer veggies and spices to the pot with the rice and lentils. Add salt and pepper, stir and cook for another 8-10 min.
- Serve the kitchari warm and garnish with fresh coriander.
Find it online: https://www.veggiejam.com/english/ayurvedic-kitchari/