Kitchari is an easy and delightful treat for the whole family. You can easily control the spice and the flavor, even adding some more after the dish is done if you are making for children who aren’t used to as much spice. What I like about kitchari is that their aren’t many rules — you can mix and match your veggies and grains endlessly! Please enjoy and have fun! Makes 4 hefty servings.
3/4 cup quinoa OR rice (you can also mix and match)
3/4 cups lentils OR mung beans (you can also mix and match)
2 tbsp cumin
2 tbsp mustard seeds
1/2 inch ginger, OR a few tbsp of powder ginger
1/2 inch turmeric, OR a few tbsp powder turmeric
salt and pepper to taste
3/4 carrots, chopped. You can chop and use the greens, too.
5-7 cups of water or broth of choice, enough to cover all the ingredients in the pot
1 package of frozen spinach, or several cups of any leafy greens
Optional: chili powder, cayenne, lemon and any other veggies you have on hand.
- Throw the quinoa/rice, lentils/mung beans, mustard seeds and cumin into a big pot. Toast until fragrant.
- Grate fresh ginger and turmeric, or add the powder version now.
- Cover with water.
- Add carrots and carrot greens, if using. Any other hard veggies can go in now. Cook for 20 minutes.
- Add leafy greens, cook another 10 or so minutes until water or broth is absorbed.
- Top with a fat of your choice, such as olive oil or butter. We like organic ghee. Top with any additional spices, too.