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Gallery Kitchari Credit: Emily Kate Roemer Recipe Summary prep: 35 mins total: 1 hr 40 mins Servings: 12
Ingredients For the Cilantro-Coconut Chutney 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 For the Kitchari 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
Cook’s Notes Several important minerals are removed in the refining process of traditional table salt. For maximum health benefits, use a mineral salt such as Celtic Sea Salt or Real Salt – both can be found at most health food stores.
Gallery Kitchari Credit: Emily Kate Roemer
Recipe Summary prep: 35 mins total: 1 hr 40 mins Servings: 12
Gallery
Kitchari Credit: Emily Kate Roemer
Kitchari
Credit: Emily Kate Roemer
Kitchari
Recipe Summary prep: 35 mins total: 1 hr 40 mins Servings: 12
Recipe Summary
prep: 35 mins total: 1 hr 40 mins
Servings: 12
prep: 35 mins
total: 1 hr 40 mins
prep:
35 mins
total:
1 hr 40 mins
Servings: 12
12
Ingredients
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
Directions
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.
Cook’s Notes Several important minerals are removed in the refining process of traditional table salt. For maximum health benefits, use a mineral salt such as Celtic Sea Salt or Real Salt – both can be found at most health food stores.
Cook’s Notes
Several important minerals are removed in the refining process of traditional table salt. For maximum health benefits, use a mineral salt such as Celtic Sea Salt or Real Salt – both can be found at most health food stores.
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