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.
KITCHIRI
This is the Indian original, which inspired the classic breakfast dish known as Kedgeree. Made with basmati rice and small, tasty lentils, this will make an ample supper or brunch dish. From: The Inspired Vegetarian
Provided by Karen Elizabeth
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cover the lentils or dhal with boiling water, and soak for 30 minutes.
- Drain and boil in fresh water for 10 minutes.
- Drain once more, and set aside.
- In a large saucepan, melt the butter or ghee, with the oil, and fry the onion and garlic for about 5 minutes.
- Add the rice, stir well to coat the grains in the ghee or butter and oil, then stir in the spices. Cook gently for a minute or so.
- Add the lentils, stock, tomato puree and seasoning. bring to the boil, then Cover and simmer for 20 minutes, until the stock is absorbed, and the lentils and rice are just soft.
- Stir in the coriander or parsley, and check the seasoning.
- Remove the cinnamon stick and bay leaves.
Nutrition Facts : Calories 567.1, Fat 20.9, SaturatedFat 8.6, Cholesterol 30.5, Sodium 114, Carbohydrate 78, Fiber 17.8, Sugar 3.1, Protein 17.9
TOMATO & SPINACH KITCHARI
Combine lentils with spinach, tomatoes and spices to make this warming midweek veggie supper that's low-fat and packed with vitamins. Serve with warm chapatis
Provided by Esther Clark
Categories Dinner, Supper
Time 50m
Number Of Ingredients 15
Steps:
- Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water. Set aside.
- Heat 1 tbsp of the oil in a large saucepan or casserole. Add the onion along with a pinch of salt and fry over a medium-high heat for 10 mins or until golden. Stir through the ginger, garlic, turmeric, ground coriander, half the cumin seeds and the chilli powder and fry for 1 min. Add the rice and lentils to the pan and pour in the stock, bring to a simmer then cover, turn down and cook for 25 mins, stirring now and then, until the lentils have turned creamy. Add the tomatoes and spinach and cook for 5 mins.
- Heat the remaining oil in a small frying pan and add the remaining cumin seeds, cooking for 1 min. Spoon the lentils into four bowls, drizzle over the cumin oil and top with the chilli. Serve with warm chapatis, if you like.
Nutrition Facts : Calories 420 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
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- Use fresh spices. Spices are a kitchari essential and if you are using stale, old, lifeless spices that have been sitting in your cabinet for over a year, well your kitchari may just taste lifeless too.
- Sauté the spices before cooking the kitchari. Please do not simply add your spices into your already made kitchari! By taking a moment to sauté them in a small amount of ghee or oil before the cooking process, you will undoubtably enhance the flavor and aroma of your meal.
- Use fresh ginger and freshly ground black pepper. Replacing your powdered ginger with finely minced fresh ginger will give any kitchari recipe more life and PAZZAZ!
- Keep it exciting – switch up the ingredients! Kitchari traditionally consists of mung dal, basmati rice, ghee, and spices. This is a great basic base, but if you plan to eat kitchari regularly, this will simply not do.
- Keep it healing – focus on health. Whether you are looking to calm your Vata, lose weight, strengthen your bones, or cleanse your liver, there is a kitchari recipe out there for you!
- Keep it healing – focus on season. Keeping your kitchari ingredients seasonal, will allow more variety of flavor throughout the year, while also providing you with the freshest, most nutrient-rich, and environmentally friendly ingredients.
- Use tasty condiments. When it comes to kitchari, there are so many scrumptious additions to add to your dish. Each condiment will bring its own unique flavor – and health benefits too!
- Add some ghee to your bowl! Whether you have used ghee to cook your kitchari with or not, I highly recommend adding a bit extra to your bowl upon serving.
- Use broth as a base. If you really want to jazz up your kitchari recipe, this recommendation will not disappoint! Replacing the water in any kitchari recipe with a broth of choice (bone, chicken, veggie, etc – homemade is best), will give a delicious flavor and yes, more health benefits!
- Share the love, eat in good company, and always be grateful! Keeping to this recommendation can make any meal more enjoyable (and healing). It is always best to share your meals and when they are cooked by you, it makes it all the more special!
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