Crock Pot Kitchari Recipes

CROCK POT KITCHARI

Crock Pot Kitchari image

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

Ingredients

1 1/4 cups yellow split mung dal
6 1/2 cups water
3 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon turmeric
1 bay leaf
1 tablespoon chopped fresh ginger
2 tablespoons unsweetened dried shredded coconut
1/2 bunch chopped fresh cilantro
1 cup white basmati rice, rinsed
salt
whole wheat tortillas or chapati, for serving

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

Kitchari image

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

Ingredients

2 cups packed cilantro leaves (from 1 large bunch)
1/4 cup fresh lemon juice (from 2 lemons)
1/4 cup finely shredded unsweetened coconut
2 tablespoons chopped ginger
1 teaspoon honey
1 teaspoon mineral salt or kosher salt
2 cups yellow mung dal
1 cup basmati rice
3 tablespoons ghee or clarified butter
1 teaspoon whole cumin seeds
1 teaspoon whole mustard seeds
1 teaspoon whole fennel seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 small cinnamon stick
3 green cardamom pods
1 packed tablespoon grated ginger (from a 2-inch piece)
2 teaspoons mineral salt or kosher salt
8 cups mixed vegetables, such as cauliflower, zucchini, sweet potato, bok choy, carrots, and green beans, cut into bite-size pieces

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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