Kitchari is a traditional Ayurvedic dish with many variations, though basmati rice and split mung dahl are at the foundation of this dish. This particular combination of rice and legume make it a great option for all Ayurvedic constitutions due to their physical compatibility with every dosha type. From there, kitchari can be built upon with many different types of vegetables throughout the seasons. This recipe incorporates the fresh harvest of spring to bring this nourishing dish to life.
- 2 cup white basmati rice-washed
- 1 cup green split mung dahl, soaked for an hour
- 1 tablespoons ghee or avocado oil, plus more for garnish
- 2 garlic cloves, minced
- 1 tsp grated ginger
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground fennel
- ½ cup carrots, diced
- ¼ cup leeks, trimmed, rinsed, and diced
- ½ cup asparagus, cut into 1-inch pieces
- 1 tbsp CoCurcumin
- 2 cup spinach leaves
- 8 cups of water Kosher salt, to taste
- Optional garnish: lime wedge and chopped cilantro
After the rice and beans are washed, place them in a bowl together.
Heat the ghee in a 4-quart Dutch oven at medium-high heat. Add the garlic and ginger and stir until aromatic.
Stir in the coriander, cumin, and fennel, cooking for a minute to bloom. Stir in the carrots, squash, leeks, and asparagus, coating them with the spices and garlic mixture.
Cook for an additional 5 minutes. Mix in the rice and dahl.
Add the water and let everything come to boil. Once boiling, lower the heat to medium-low and allow to simmer for about 20 minutes.
For the last 5 minutes of cooking, stir in the CoCurcumin and incorporate the spinach.
Stir one final time and serve. Add a dollop of ghee to the top of the kitcheri. If desired, serve with a squeeze of lime and garnish with cilantro.