Belinda Baer, Practitioner
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About the Recipe
Kitchari is traditionally made with split mung beans and rice, but this is a variation on that same theme.
Ingredients
1/2 cup red lentils, rinsed
1/2 cup quinoa, rinsed
2 1/2 cups of hot water
1-2 Tbsp. ghee or make your own
½ tsp. coriander seeds, crushed
½ tsp. cumin seeds
½ inch fresh ginger, chopped
½ to 1 tsp. turmeric powder
1 chopped bunch of your greens of choice: kale, Swiss chard, spinach
Lime juice
Fresh cilantro, chopped for garnish
Preparation
In a large saucepan, melt ghee and add the coriander seeds, cumin seeds and black pepper. Saute until slightly brown and aromatic.
Add the ginger and saute until golden.
Add the red lentils, quinoa, turmeric, salt and hot water.
Bring to a boil, then lower heat and cover for about 20 minutes.
Make sure there is still some water left, if not add some more hot water before adding the chopped greens.
Cover and cook another 10 minutes or until all of the water is absorbed and the lentils and quinoa are soft.
Garnish with lime juice and chopped cilantro.
If you are a garlic and onion lover, add 2 cloves of garlic and 1/2 cup of onion after the ginger is golden. Saute until the garlic and onion are transparent.
If you want a soupier, more Vāta pacifying meal, use a little more water.
Make sure the lentils and quinoa are fully cooked and soft for the best digestibility.
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