Kitchari is a wonderful grain and lentil dish common in India. We find it so soothing and comforting, particularly in the cooler winter months. Kitchari is an Ayurvedic dish known for it power to restore digestive strength.
Kitchari (Serves 4)
- 1 cup red lentils
- 1 cup brown basmati rice (lightly crushed in blender)
- 2 teaspoons ghee or avocado oil (optional, replace with 2 tablespoons filtered water)
- 10- 12 cups filtered water
- 10 to 12 curry leaves (you can substitute 1 teaspoon marjoram or oregano)
- 1 tablespoon finely grated ginger
- Pinch of asafoetida (optional) Substitute with 1 fresh garlic clove, minced
- 1 teaspoon turmeric
- Sea Salt to taste (optional, replace with 1 tablespoon sumac)
- Ground black pepper to taste
- Cilantro leaves (reserve for garnish)
- Thin slices of lemon or lime (reserve for garnish)
Wash the rice and lightly crush in the blender.
Wash red lentils until water is clear (3 or 4 times)
In a medium size pan melt ghee or avocado oil or filtered water and add rice and lentils. Stir constantly 3-4 minutes until the oil or water is fully absorbed.
Add water, curry leaves, ginger, Asafoetida and turmeric. Stir well. Bring to a boil, cover, and then turn heat to simmer. Cook 1 to 2 hours.
When soft and creamy, add sea salt or sumac and black pepper and simmer 5 more minutes.
Garnish each serving with cilantro leaves and a small slice of lemon or lime.