Tuesday, May 30, 2017

My Favorite Kitchari

This is a bowl of kitchari decorated with sriracha and green dragon sauce. This has been my breakfast everyday for quite some time. It makes me feel really great, and if you're like me and don't get proper meal breaks and also do a lot of walking it's a good stick to your ribs but not in a heavy way meal. And it's delicious. I've made it so often at this point I can make it with my eyes closed. I figured I'd share my version with you all, although there are a million and one different versions online. It's a very soothing, healing meal. Excellent for digestion. This is kind of just the basic starter recipe. You can add lots of different veggies if you want, I've made it with spinach and kale, some people add cauliflower and broccoli, any veggies you like. It's also good with just the basics. Soup is so flexible!

                                                             My Favorite Kitchari
  • 1 tsp. Coconut Oil
  • 1 Medium Yellow or Sweet Onion Diced
  • 3 Cloves Garlic, Minced
  • 1 Lg. or 2 to 3 Small Russet Potatoes Peeled and Diced
  • 1/2 Tsp. Salt and Pepper
  • 1/2 Tsp. Crushed Red Pepper
  • 1 Tsp. Cumin
  • 3/4 Tsp. Ground Coriander
  • 3/4 Tsp. Turmeric
  • 3/4 C. Split Red Lentils
  • 3/4 C. Jasmine or Basmati Rice
  • 6 C. Water
Saute onion and garlic in the coconut oil with the salt and pepper on medium heat for 3 or 4 minutes. Add the diced potato and the crushed red pepper, cumin, turmeric and coriander. Saute 3 or 4 minutes more. Add the lentils and rice and get everything all nice and coated with the spices. Add the water and bring to a boil. Turn the heat to a simmer and cook for twenty to thirty minutes uncovered. Turn off heat and put a lid on your pot and let sit for five minutes. Top with your favorite hot sauce and enjoy. It's also really delicious topped with green onion and cilantro. Your body will love you!!

You can use split mung beans, although in my experience those are hard to find. I also tried regular mung beans which worked as well. But you can't use regular green lentils because they don't break down the way red lentils and mung beans do.I mostly use split red lentils because they're easy for me to get at Trader Joe's and also a great price. From what I've read about kitchari, part of the magic is the beans and rice kind of breaking down into a porridge like consistency. If you aren't a fan of spice, feel free to leave out the crushed red pepper. The most important spices are the turmeric, cumin and coriander. I hope you try it and love it as much as I do. It's definitely a favorite dish.
Roxy likes to help me make my kitchari in the morning. I don't have the heart to tell her she's actually in my way so there you have it. She usually leaves once I start dicing the onion. She always gives me the old stink eye and jumps down in a huff!


8 comments:

  1. Oooohhhh... that just sounds so soothing and yum. Does it keep well if you make a big pot and use it for a few days?

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    1. It is soooo soothing! Yes, it keeps very well. This recipe makes enough for several days and it keeps very well. As a matter of fact it tastes better the next day, and the day after that!

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  2. This looks so good! I can definitely see why it is a staple meal for you. I love making big batches of things and eating it over a few days.

    Roxy is so beautiful! I love all of your fur baby pics :)

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    1. Especially things like soups and curries that always taste better the next day!
      Roxy is beautiful and believe me she knows it!!

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  3. I do not think I could eat that for breakfast. Maybe for dinner on a cold winter night.

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    1. Ha, I know I am strange that way. I've never been a traditional breakfast food kind of gal. I love savory and more dinner type foods to start my day.
      It's really tasty for dinner too. Very soothing.

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  4. I still need to make this! I've just been lazy not really cooking too much...shame on me LOL :) Looks awesome, btw!

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    1. I go through those phases too. I like it because it makes a lot and then you have it for a few days!

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