About the Recipe
According to the science of Ayurveda, Kitchari is the most complete form of food. It is easy to digest, providing the body with a perfect balance of carbohydrates, proteins and fats. It balances all doshas, eliminating cravings as it contains all six of the Ayurvedic tastes. Note: halve the recipe for two serves.
Ingredients
Ingredients
1 Tbsp. vegetable oil or ghee
1 tsp mustard seed
5 fresh curry leaves (optional)
1 tsp cumin seed
2 Tbsp. grated ginger
1 tsp turmeric powder
1 tsp garam masala
1 tsp paprika
8-10 cups water
1 cup split red lentils
1 cup basmati or brown rice
1 tsp sea salt
1 medium diced tomato
½ cup grated zucchini
½ cup grated carrot
2 Tbsp. finely chopped fresh coriander
Preparation
Preparation
Soak the lentils and rice. Wash rice, lentils and vegetables well.
Heat oil or ghee in a large heavy-based saucepan. Add mustard seeds and fry till they start to pop
Then add the curry leaves and cumin seeds and fry till the seeds darken slightly
Add ginger, garam masala, turmeric, paprika and salt and fry a further 2-3 minutes.
Stir in grated carrot and zucchini to coat with spices, fry until soft.
Stir in the diced tomato and cook until the tomato is broken down and saucy.
Stir in the rice and lentils and cook until glossy.
Add boiling water an inch above the lentils. Reduce heat to a simmer. Continue cooking, being careful to stir occasionally once the kitchari starts to thicken or it will stick to the bottom and burn. Continue to cook till a thick soupy consistency is reached, adding more water if necessary.
Top with grated fresh ginger, coriander and a slice of lemon or lime.