Kitchari
Ingredients
The base
-
¾
cup
white basmati or jasmine rice
-
1
cup
dried moong dal, toor dal, urad dal, or red lentils
-
4
cups
low-sodium vegetable broth
-
2
cups
water
The spices and aromatics
-
1
tablespoon
coconut oil
-
2
teaspoons
mustard seeds
-
1
teaspoon
cumin seeds
-
1
teaspoon
ground turmeric
-
¼
teaspoon
ground cloves
-
1
teaspoon
salt
-
¼
teaspoon
freshly ground black pepper
-
1
white or yellow onion
diced
-
3
carrots
peeled and diced
-
1
tablespoon
finely grated or minced fresh ginger
Optional toppings
-
to taste
lemon wedges
-
to taste
chopped fresh cilantro
-
to taste
melted coconut oil
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add mustard and cumin seeds, cooking until they begin to pop.
- Sauté the onion, carrots, and ginger until the onion is translucent.
- Stir in the rice, dal, turmeric, cloves, salt, pepper, broth, and water.
- Bring to a boil, then lower the heat, cover, and simmer for 20 minutes.
- Remove the lid and continue to simmer until the texture resembles porridge.
- Serve hot with your choice of toppings.
Nutrition Facts (estimated)
Servings
4 servings
Calories
373
Total fat
5g
Total carbohydrates
66g
Total protein
16g
Sodium
620mg
Cholesterol
0mg
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