Kitchari in a Thermos
Recipe type: Main Meals
- Ingredients for tridoshic kitchari (see other options below)
- 1 tsp ghee
- 1 tsp each cumin
- 1 cm piece of ginger, finely grated
- 1 cm piece of fresh turmeric, finely grated (see note)
- Pinch of Asafeotida (hing) or 1 clove of garlic, crushed
- ½ leek or 2 shallots or 4 spring onions, finely sliced
- 2 level tbs each of yellow mung dahl & basmati rice
- 1 cup mixed vegetable, chopped small (carrot, peas, cauliflower, beans, etc)
- ½ tsp coriander powder
- 1 tsp high quality salt, unrefined & pepper to taste
- 2 cups water
- Optional to serve
- 1 tbs coriander, parsley, dandelion greens, rocket, baby spinach, or a combination, finely chopped
- 1 tbs dry roasted pumpkin and or sunflower seeds
- Heat ghee and fry the cumin, ginger, turmeric & (garlic if using) until fragrant. If using asafoetida add the pinch just prior to the next step.
- Add all the remaining ingredients and boil gently for 10 minutes.
- Heat thermos with boiling water. Spoon in the rice and lentil mixture, sealing the lid quickly to retain heat of the food.
- Leave to create its magic for around 4 hours.
- Serve at lunch time topped with optional ingredients.
- Enjoy the comfort that comes with the easily digested, tasty and nutritious kitchari.
- Note: If using turmeric powder, you add this to the Kitchari with step 2
- Option 1: For weakened digestion, include:
- Add ½ tsp fennel seeds to the ghee with the cumin seeds.
- Can use diced sweet potato and green beans for vegetables.
- Serve with a small spoon of fresh yoghurt.
- Option 2: For cooling excessive fire and internal heat, include:
- Add 1 tsp of coconut flakes, and 1 tsp of fennel seeds to the ghee with the cumin.
- Can use sweet potato and peas and add 1 tbs of raisins for vegetables.
- Serve with a squeeze of fresh lime.
- Option 3: For Stimulating a sluggish digestion by increasing agni, include:
- Add 1 tsp mustard seeds to ghee until they begin to pop, then add the cumin, ginger & turmeric.
- Add ½ teaspoon dried chilli and use cauliflower, peas and spinach or cabbage for vegetables.