Kitchari

Kitchari is a comforting and nourishing Indian dish made with rice and lentils, perfect for a wholesome brunch. This vegan version is spiced with turmeric and cumin, making it both flavorful and digestible.

Ingredients

• Basmati rice - 1/2 cup
• Split yellow moong dal - 1/2 cup
• Water - 4 cups
• Turmeric powder - 1/2 teaspoon
• Cumin seeds - 1 teaspoon
• Ginger, grated - 1 teaspoon
• Garlic, minced - 1 clove
• Carrot, diced - 1 small
• Spinach, chopped - 1 cup
• Coconut oil - 1 tablespoon
• Salt - to taste
• Fresh cilantro, chopped - for garnish
• Lemon juice - 1 tablespoon

Steps

1. Rinse the basmati rice and split yellow moong dal under cold water until the water runs clear, then drain.
2. In a large pot, heat the coconut oil over medium heat and add the cumin seeds, allowing them to sizzle for about 30 seconds.
3. Add the grated ginger and minced garlic to the pot, sautéing until fragrant, about 1 minute.
4. Stir in the diced carrot, turmeric powder, and a pinch of salt, cooking for another 2-3 minutes until the carrot softens.
5. Add the rinsed rice and lentils to the pot, followed by the water. Bring to a boil.
6. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice and lentils are cooked and the water is absorbed.
7. Once cooked, stir in the chopped spinach and let it wilt for about 2 minutes.
8. Remove from heat and add lemon juice. Adjust salt if necessary.
9. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber, promoting digestive health.
• Contains anti-inflammatory spices like turmeric, which can support overall wellness.

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