Crock Pot Kitchari Recipes
CROCK POT KITCHARI
Make and share this Crock Pot Kitchari recipe from Food.com.
Provided by Jxenja
Categories Breakfast
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rince the dal and remove any debris. Combine the dal and 6 cups of the water in the slow cooker.
- In a medium size skillet, melt the butter over medium heat. Add the ground spices, cook 1-2 minutes, stirring constantly, just to heat and gently toast them. Stir into the dal and add the bay leaf. Cover and cook on LOW for 4 to 5 hours. The mixture will be soupy.
- In a blender or small food processor, combine the ginger, coconut, cilantro, and remaining 1/2 cup of water and process until smooth. Add to the cooker along with the rice, cover, and cook on LOW until the rice is tender, 1 to 1 1/2 hours longer.
- Remove the bay leaf and season with salt. Serve the soup hot in bowls with some warm whole wheat tortillas or chapatis.
Nutrition Facts : Calories 469.6, Fat 11.3, SaturatedFat 6.4, Cholesterol 22.9, Sodium 18.5, Carbohydrate 73, Fiber 20.5, Sugar 1.8, Protein 19.5
KITCHARI
The main ingredient in this good-for-you savory porridge is yellow mung dal, split mung beans that break down and thicken as they cook.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h40m
Number Of Ingredients 20
Steps:
- Make the coconut-cilantro chutney: Place everything in a food processor or blender with 3 tablespoons cold water. Process to a paste. Chutney will keep in an airtight container in the refrigerator for up to 3 days, though it will lose its vibrant color.
- Make the kitchari: Rinse dal and rice in several changes of water until water runs clear. Drain and set aside.
- In a large pot, heat ghee over medium-high. Add cumin seeds, mustard seeds and fennel seeds and cook, stirring, until mustard seeds pop, 1 to 2 minutes. Add remaining spices and ginger and cook, stirring, until fragrant, 30 seconds. Add dal and rice mixture, 10 cups water, salt, and vegetables. Bring to a boil, then reduce heat and simmer partially covered, stirring occasionally, until most of the water is absorbed and the rice and vegetables are tender, about 1 hour. Serve with chutney.
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