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Warming Winter Kitchari

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Kitchari is a traditional Indian one-pot meal. The word Kitchari (also called Kitchadi) means mixture, usually of two grains, most commonly rice and lentils or mung beans. It is a common ayurvedic dish due to its incredibly nourishing yet easily digestible qualities used to help people recover from common ailments. This dish is light yet filling and perfect for balancing all constitutions and promoting digestive healing. Try adding this simple dish to your winter repertoire.

 

Warming Winter Kitchari

 

Serves 2

Ingredients

  • 2 tablespoons Lee’s Ghee (Gold Standard or Plain Jane) 

  • 1 tablespoon ground cumin

  • 1 tablespoon ground coriander

  • ½ tablespoon coriander seeds

  • ½ tablespoon black pepper

  • 2-inch piece of fresh ginger, minced

  • 1 medium onion, diced

  • 2 stalks of celery, roughly chopped

  • Sea salt, to taste

  • 2 cups butternut squash, chopped into 1-inch pieces

  • 2 carrots, chopped into 1-inch pieces

  • 1 cup brown basmati rice*

  • ½ cup mung beans

  • 6 cups water

  • 1 cup frozen peas, thawed

    *if you have difficulty with grains I recommend using white rice instead of brown rice, as it is easier to digest.

    To serve

    • ½ teaspoon of Lee’s Ghee (Gold Standard)

    • 2 tablespoons chopped cilantro

    • 2 tablespoons coconut yogurt

    Directions

    1. In a large, heavy-bottomed pot over medium heat, melt the ghee. Add the spices and cook until toasted and fragrant.

    2. Add the ginger, onions, carrots, celery, and squash. Stir to coat them with the ghee and spices. Cook until slightly softened, adding a pinch of salt to help the veggies break down.

    3. Add the rice and mung beans, stir to combine. Add the water.

    4. Over medium-low heat, simmer, uncovered, for 30 to 45 minutes, until the rice is tender and the dish has a thick, stew-like consistency. Check for seasoning and add salt to taste.

    5. When the grains are fully cooked, add the peas and stir to warm through.  To serve, top with ghee, chopped cilantro and yogurt.


    | by Fran Allen