Delicious, high protein, easy to digest Kitchari. You can easily put this recipe together and be sitting down to enjoy it within the hour! Traditionally, Kitchari is made with Split Moong Dahl (split mung beans) and white Basmati Rice. In this modern version, I have substituted the ancient grain, Quinoa for the Rice.
Ingredients:
1/2 cup Split Moong Dahl – rinsed & soaked over night
1/2 cup Quinoa – rinsed
2 cups water
1 1/2 tsp Almond or Olive Oil
1 tsp Pitta Spicing Blend (Shaktiveda Herbal)
1 TBSP Shredded Coconut
1/2 tsp fresh Ginger – grated or chopped
1 tsp No Chicken Bouillon (Better Than Bouillon Brand)
1/4 tsp Sea Salt
1 medium Sweet Potato, Carrot, or Yam – diced
8 – 10 Asparagus Stalks – cut (May substitute Green Beans)
1/2 Lemon, juiced
Optional:
Fresh Sweet Basil – chopped
Fresh Cilantro – chopped
Serves 3 people (or 2 as a one pot meal)
Directions:
Rinse the Moong Dahl and soak over night (or at least for several hours) as this assists the beans in being more digestible.
To cook, use a medium sized pot with a lid. I prefer using an enamel coated cast iron pot (Le Creuset) as it allows for even distribution of the heat, but any pot will do.
Begin with putting the oil in the pot, turn on the heat, and then add the next 3 ingredients: Pitta Spicing Blend, Shredded Coconut, and the fresh Ginger. Stir and lightly saute the spices for several minutes on a medium heat – do not allow the coconut to become brown.
Add the strained Moong Dahl and the Quinoa, stir and allow to lightly saute with the spices for 1 to 2 minutes.
Add the water, No Chicken Bouillon, and Sea Salt – bring to a boil, then lower the heat to a simmer. After 5 minutes, add the diced sweet potato, Carrot, or yam. In 15 more minutes, or about 1/2 way through cooking, add the cut Asparagus (or Green Beans).
Total Cooking Time: approximately 45 minutes – or until the dish is the consistency of cooked Rice and you no longer see any water in the pot. Some people prefer a more liquid Kitchari – in this case, you would begin with more water.
