Quantity: 4 servings
Preparation: 5 – 10 minutes
Cooking: 30 – 40 minutes
- 2 tsp ghee (or butter)
- 1.5 tsp coriander seeds or powder
- 1.5 tsp fennel seeds (or powder
- 1 tsp cumin seeds (or powder)
- 2 tsp turmeric powder
- 1 tsp cumin powder
- 1/5 tsp himalayan or celtic sea salt
- 1 Tbsp dulse flakes (optional)
- 1.5 cups split yellow mung (moong) dal (preferably soaked overnight)
- 1/2 cup basmati rice (preferably soaked overnight)
- 4 cardamom pods
- 1 cinnamon stick
- 5cm knob of fresh ginger root finely grated
- 3cm knob of fresh turmeric root finely grated (optional)
- 1 cup filtered water (use 2 cups if grains are unsoaked)
- 2 cups bone stock or vegetable stock (or if unavailable use filtered water)
- 1/4 cup freshly squeezed lemon juice
- fresh coriander leaves to serve
- If using seeds rather than powder, toast the fennel, coriander and cumin seeds over medium-low heat until gently browned and aromatic, about 2 – 3 minutes.
- Place in a mortar and pestle to grind or blend on high in a high speed blender to mill into a powder. If using powders ignore this step.
- Melt ghee or butter in a large pot.
- Add the milled spices, turmeric, cumin powders and salt. Mix and stir gently for a minute or two.
- Add the mix of split yellow dahl and rice until well mixed.
- Then add cardamom pods, cinnamon stick, dulse if using, minced fresh ginger and turmeric (if using).
- Add the water, lemon juice and stock to the kitchari and mix well. Cover the pot with a lid and bring the liquid to a boil.
- Then reduce to a simmer and cook for 30 – 40 minutes or until the water is absorbed and the kitchari mix is tender to taste, similar to porridge.
- Serve with a a good handful of fresh coriander on each plate. Enjoy!
- Will keep in the fridge for a day to enjoy as a snack or any other meal.
- For a creamier flavour and extra healthy fats use replace 1 cup stock with 1 cup coconut milk.
- Add your favourite veggies when the water is added e.g. pumpkin or sweet potato or add broccoli, cauliflower 5 or 10 minutes before cooking finishes.
- When cooking is finished stir in a good handful of your favourite dark leafy greens e.g. kale, spinach or english spinach.
Inspired by John Doulliard https://lifespa.com/