Eliza's KITCHARI RECIPE

Prep: 5 mins

Cooking time: 15 minutes with a pressure cooker. 30 mins without.

Double as needed for more servings.

Serves 1

 2 heaping spoonfuls of ghee

1 inch fresh ginger, finely diced

1/2 cup chopped veggies ( sweet potato, zucchini, chard, asparagus)

1 pinch black mustard seeds

2 tsp cumin seeds

2 tsp coriander powder

1 tsp turmeric 

1 tsp black pepper

2.5 cups water for regular pot. 2 cups water for pressure cooker(or homemade stock for a more tonifying kitchari)

1 handful white basmati rice

1 handful split mung dal

LOVE

Toppings:

Avocado

Juice from 1/2 lime

Salt + pepper

Heaping spoonful of ghee

Chopped cilantro

Shredded coconut

Shredded and pickled radish (grate radish in a bowl and let sit in ume plume vinegar while kitchari is cooking)

Hingvastak as a digestive stimulant (optional, may be too heating for pitta)

Directions:

Put heaping spoonful of ghee in sauce pan or pressure cooker on low heat. 

Add spices and ginger. Stir and brown for 1-2 mins.

Add veggies. Stir and brown for 1-2 mins.

Rinse dal and rice until water runs clear.

Add dal and rice to pot.

Add water.

Bring to boil and simmer until done (approximately 20 mins.) or bring to pressure once and let pressure naturally dissipate.

Let kitchari sit for 5 mins off heat before serving.

Serve into bowl.

Be generous with your toppings. 

Hold your bowl with both hands and feel the warmth. Behold the delicious smell. Yum! Savor each bit while chewing slowly.

Make fresh at each meal for a most delicious and nutritious kitchari experience!