Vegan Cauliflower Rice Kitchari
Ingredients
The Kitchari Base
-
¾
cup
moong dal or chana dal
-
1½
Tbsp
coconut or avocado oil
-
1½
tsp
cumin seed
-
1
tsp
mustard seed
-
2
Tbsp
grated or finely chopped ginger
-
1-2
small
serrano peppers (seeds removed and diced)
-
¼
tsp
asafoetida
-
1
cup
diced tomatoes
-
2
cups
water
-
2
whole
cloves (optional)
-
2
whole
cardamom pods (optional)
-
2
cups
cauliflower rice
-
½
tsp
garam masala
-
1
tsp
ground cumin
-
1
tsp
ground turmeric
-
2-3
Tbsp
coconut aminos
-
¼
tsp
sea salt
-
⅓
cup
light coconut milk (optional)
For Serving
-
to taste
cilantro
-
to taste
lime or lemon
-
to taste
roasted vegetables
Instructions
- Soak the moong dal in cool water for 6 hours or overnight, then rinse and drain.
- Heat oil in a large pot over medium heat and add cumin seed, mustard seed, ginger, serrano peppers, asafoetida, and tomatoes. Sauté for a few minutes.
- Add the soaked moong dal and sauté for a few more minutes. Then add water, cloves, and cardamom. Bring to a low boil, then reduce heat and simmer until the dal is tender, about 15-20 minutes.
- Stir in the cauliflower rice, garam masala, ground cumin, ground turmeric, coconut aminos, and sea salt. Cover and cook until the cauliflower rice is tender, about 10-15 minutes.
- If desired, add coconut milk for creaminess. Adjust seasoning as needed.
- Serve the kitchari on its own or over rice, greens, or roasted vegetables.
Nutrition Facts (estimated)
Servings
4
Calories
222
Total fat
5.9g
Total carbohydrates
31.5g
Total protein
11.6g
Sodium
311mg
Cholesterol
0mg
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