Vegan Kitchari Recipe
Kitchari (also known as Kitchadee, it's the inspiration for the English dish Kedgeree) is used in Ayurveda as a nourishing and detoxifying food which is suitable for all bodies. It's wholesome, filling and easy to digest, combining protein, carbohydrates, plus essential vitamins, minerals and fats. It's the perfect holistic dinner and is Rachael's go-to supper dish! This recipe serves 3-4, and is both gluten free and free from onion and garlic.
1 cup dried mung dahl (the yellow ones) | 1 cup basmati rice | 2 tbsp coconut oil | 2 carrots, cubed | 1/2 cup dessicated coconut | bundle of spinach leaves, washed & shredded | 2" fresh ginger, grated | 1/2tsp each of: cumin seeds, ground cumin, ground coriander, turmeric, black mustard seeds, garam masala | pinch of asafoetida | bunch fresh coriander, shredded.
1) Thoroughly rinse the mung dahl and rice until the water runs clear. In a small dish, mix the dessicated coconut with a few tablespoons of hot water, half of the coriander and ginger.
2) Heat the coconut oil in a heavy bottomed pan and add the spices. Stir for a minute or so, being careful not to burn them. Add the lentils and rice to the pan with the carrots. Stir well for a few minutes then add the coconut blend and 6 cups of hot water. Bring to the boil, then reduce heat, cover and simmer for 20-30 minutes until lentils and rice are soft with just a tiny hint of bite.
3) Stir in the spinach leaves, until wilted. Divide between bowls and serve sprinkled liberally with coriander.