1 cup red lentils. ”. 1) They help balance flavours Avni – I understand your feelings, but another way to look at this is she is bringing Indian healing foods to the forefront (and especially for those who may not be able to have so much rice). Would it notbe sufficient to provide the relevant information and leave it at that? There seemed to be so many different spellings, so it’s nice to hear what is more traditional! Enough for leftovers for the week. Add the rice, moong dal, vegetable broth, and water. I swapped the Ghee for coconut oil to keep it vegan and the recipe I followed had carrots and sweet potatoes which give it sweet and creamy flavor. The amount that I receive is at no additional cost to you. Ka, I hear you. In India we like to eat it with rice and a generous drizzling of ghee :) It’s a very reliable comfort food. Hey, Add bay leaves, turmeric and garam masala and mix for a few seconds. ★☆ Hi … yes, can use whole moong beans. I have tried “kitchari” or “khitchadi” out at restaurants and noticed different spellings and pronunciations there. That, to me, is where the problem lies. *Asafoetida is a seasoning commonly used in place of onion and garlic, both of which can be aggravating and stimulating to our digestive system, according to Ayurvedic principles. Would this recipe work with red lentils? If the kitchari is looking too runny, let it simmer, … Because it is not a common spice, you can sub 2 cloves minced garlic and 1 minced shallot per 1/4 tsp asafoetida. I am definitely working on rejigging the recipe and copy for this recipe. Notify me of followup comments via e-mail. That’s because it’s comforting, gentle on the digestive system, and incredibly soothing. ), 1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato, https://food52.com/blog/15413-how-to-convert-whole-spices-to-ground-measurements. Substitute or add more of your favorite vegetables while cooking. With all due respect to Gena, this is a centuries old standard staple in India, everyone, from every grandma in India to the Indian college student short for time and money make this for a meal. I was surprised to have everything I needed without going shopping. I would like to point out though that the transliteration is more accurately khichdi or khitchadi. Kitchari is a porridge-like one pot wonder filled with mung beans, rice, vegetables, herbs, and spices. Looks so good/healing! I assume I’d have to cook for longer? Next, heat up the coconut oil in a medium-sized pot and add the spice mix, plus the ginger and salt. I have never liked khitchadi much, but I love your recipes so much, I would try your version!! Sliced those and ladled maybe 1/3 cup of the kitchari over it. I just made this. Made this two nights ago. Then reduce heat to a simmer, cover, and cook until moong dal is tender – about 15-20 minutes. Perfect for the cold season. Once tender, it’s time to add your cauliflower rice and more spices for big flavor. And it commonly includes spices such as turmeric, ginger, and more. Add moong dal (or chana dal) to a large pot or skillet and cover with cool water. Can’t wait to try this! … So tickled to see kitchadi represented on your blog! While I was making, the Hubby was skeptical but he actually went up for a SECOND serving. I made this for lunches for the week but my family and I just had a big hot bowl of this deliciousness. A hearty 1-pot meal of kitchari — a traditional Ayurvedic dish for when comfort food is on the brain. I eat it for breakfast, lunch or dinner and always double the recipe so I can share it with my neighbors! NUTRITION INFORMATION: Amount per serving: Calories: 398, Total Fat 5.4g, Saturated Fat: 3.2g, Cholesterol: 0mg, Sodium: 1174mg, Total Carbohydrate: 73.3g, Dietary Fiber: 8.5g, Sugar: 6.7g, Protein 15.6g, Asian Food, Dairy Free, Gluten Free, Rice, Soup & Porridge, Soup & Stews, Vegan porridge, rice dishes, turmeric. It tasted even better next day. Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. You can easily make this moong dal khichdi / kitchari recipe vegan. Check out this tutorial! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Sauté for a few minutes, stirring occasionally (see photo). I’d love to take it with me next weekend to give my hosts. Hello, friends! Fall and spring are seen as the prime times to cleanse. Cumin seeds can be substituted with ground cumin. Lisa, thank you so much for this lovely, generous review of the book! To do so, use oil or vegan butter in place of ghee. I am obsessed with chili oil, which is why I drizzled it over the kitchari. I’ve tried many different Kitchari recipes, and this one is by far the BEST! I am not a big fan of kitchadi myself, but I may have to try this since I bought Cauliflower rice in bulk from costco and this looks like a great way to incorporate its use (aside from smoothies and acai bowls). Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! It took much longer to cook and didn’t really absorb all the water so I had to boil a lot of it away. When you make “khichri” without ghee or without rice, you’re not making khichri anymore – it’s just a 1 pot lentil meal. Thanks for being part of this community. No culture, no recipe. Set aside. Remove the lid and check to see if the rice is tender. https://www.onegreenplanet.org/vegan-recipe/nourishing-ayurvedic-kitchari Feel free to leave it out. I appreciate this low-carb cauli rice option as I am not a huge fan of the way rice makes me feel. Also I bought cauliflower rice pre riced so went by the cup measurements and unlike many others here it made way too little! It’s a one-pot vegan and gluten-free porridge that will keep you full! Both of which always regarded terroir and seasons while cooking.. Actually the original version of this recipe didn’t contain rice – this was only added after the industrial revolution. It’s perfect for just about any occasion (whether you’re sick or not). Thank you for your kind words! Let us show you how easy this 1-pot meal is. Taste and adjust flavor as needed, adding more salt for saltiness, coconut aminos for depth of flavor, cumin for smokiness, or garam masala for warming/clove flavor. The cauliflower may get mushy. Ayurveda is big on cleansing. Set aside in strainer. Add moong dal (or chana dal) to a large pot or skillet and cover with cool water. From time to time, you will see affiliate links to Amazon.com. Once hot, add oil (or water), cumin seed, mustard seed, ginger, serrano peppers, asafoetida*, and tomatoes. pizza) more approachable and diet-friendly. Husband approved is a win in our books :D. Looking forward to making this in a few days… might be a silly question but does it matter what kind of tomatoes I use? Why not call this a “1 pot lentil and cauliflower rice”, or a heart warming “Indian inspired stew” or “1 pot Indian spiced lentils”? Even my fussy 15 year old ate it all up. But if you try it let us know how it goes! split mung beans – beforehand, which takes about 6-8 hours. I love how rich and yummy the kitchari … Indian cooking follows all of these rules – its great to make it accessible to your readers the right way I think I only come up to about 45 g protein for the whole recipe, but I’m only estimating. I am gonna try it asap.. On that note, whole of this week, we made and enjoyed your Immunity Smoothie presented in the Minimalist kitchen Book. ALSO, unlike Khichri, this is probably a surefire way to get a gassy stomach if you eat it all on its own without a starch to balance things out, which again according to Ayurveda would qualify as dosha. Plant based diets as cooked in traditional kithcen have a lot of rules. In fact there are so many varieties of kitchadi, I like that there is just one more! I made this last night – unfortunately I thought I had moong dal but didn’t so used urad dal instead. I’m guessing set the timer for 10 minutes? If the kitchari is too thick, turn off the heat and add 1/2 to 1 cup of water and stir. Double check to make sure the red lentils are tender before serving. The flavors and spice call to me often. Fresh ginger and Indian spices amp up the digestive juices as well as the flavor. Next time with Moong dal!!!! Easy, 10-ingredient vegan kimchi! Being a Brit, I LOVE Indian food. Hope you love our inspired version. Kitchari means mixture, usually of two gains. BUT, that is only when you make it in the combination it is meant to be eaten in – dal(lentils) + rice + ghee. This increases the digestibility and speeds up cooking time. Boom! I used “congee” initially in this post because that seems to be what most people recognize as rice porridge. I just made this and let me tell you – It is delicious! The same vegetable is cooked differently in different parts of the country – due to climatic condition Gena is a certified nutritionist and the talented mind behind. It’s a rolled D sound rather than a R. And it starts with a KH sound, so it sounds like – KHITCH – DEE. I know this because my family has been going on about the fact that I havent left my overalls in weeks. *sighs* I can’t believe khichdi (or “kitchari” i suppose) has gotten the Yoga treatment. If someone really wanted an authentic recipe (does that even exist for khichdi? I add Dino kale ribbons at the end, and top it all off with a t or T of ghee. I am pretty sure that any French person would ha e reason to feel insulted about what is sold as a croissant in other countries, and many chinese are shocked aboit what may be called Chinese food in Europe. :) The ones I’ve been served have been made in a pressure cooker. I like to make this for breakfast & never make it the same way twice. I’m going to make it for my mom and aunts one day! It’ll be interesting to find things to do with it-breakfast, maybe? If so, how do you recommend doing it? You can also subscribe without commenting. We love this kitchari with roasted beets, sweet potatoes, cilantro, and this. The ghee is what makes this meal have a low GI, making it easily digestible and soothes your tummy. Spices: A mixture of cumin seeds, fresh or ground ginger, ground turmeric, salt, and pepper. I am Indian too (2nd gen) but I have no problem with you calling it kitchadi. With all the changes, the recipe came amazing! I made the suggested thai green curry dressing (which I was skeptical about because it is so untraditional compared to the one I normally make) but I loved it! Mustard seed is a standard ingredient in Indian cuisine, and even congee (derived from a Tamil word) is of Indian origin. https://food52.com/blog/15413-how-to-convert-whole-spices-to-ground-measurements, Hi there, I’d love to make this for dinner tonight but there’s no way I could get a hold of the moong dal/chana dal. Excellent recipe!!! I’ve tried making a few different recipes for kitchari – and this one is by far my favorite. We substituted jalapeño peppers for serrano ones, and only didn’t have like one or two ingredients and it still turned out sooooo yummy. Prepare vegetables by peeling and chopping them up, set aside. If you substitute rice with anything else, it is only fair to alter the name. Add the cumin seeds and cloves and cook until fragrant. Versatile Nourishing Kitchari Recipe. This one will not be a keeper for me. Then rinse, drain and set aside. Wow I can’t wait to try this recipe :) Thanks for all the recipes & inspiration! 100g of mung dal (soaked overnight and then very well rinsed a few times) 100g of basmati rice (soaked for at least an hour and rinsed a few times) Make it for dinner parties. Start by soaking the mung beans for 20 minutes in water. Avni, thank you so much for the thoughtful response. Thanks Dana, For this Recipe…… in a new Avatar…besides a little check on the spelling of ‘Khichri”, I take no offense on this favorite Indian dish of mine. Your friends will love you for it. Ok, I want to start by saying I love your blog and all the recipes, inspiration, and information that comes with it. Oooooh yummy!!! DISCLOSURE | PRIVACY POLICY. Add in fenugreek and cover mixture with cold water by 2”. Is it gluten-free? Plant-based cooking is all kinds of awesome, as is this blog, but claiming Ayurvedic benefits and calling this khichdi/kitchari is really misleading. Hello all, any thoughts on doing this with frozen cauliflower rice? https://www.elephantjournal.com/2013/05/my-favorite-kitchari-recipe In a smaller pan, heat the vegan butter over medium heat. However, if the moong dal is cooked and there’s still a lot of excess liquid, you can always drain that out as needed. Instructions . How to Cook Jasmine Rice: Stovetop, Instant Pot & Slow Cooker. Thanks again for the great recipe! Along with the tempered spices, onion, ginger, chili and garlic form the base of this kitchari recipe rice – basmati rice is the best choice here. After 15 minutes of cooking, check to see if there are still enough liquids in the pot. Add the tarka to the rice and dal mixture. 2 tablespoons olive oil or coconut oil. Friends, we did it. I’ll have to try this version as Khichdi is one of our go-to favorites. I thought of this too! Will definitely make it again. Can’t stop eating it. And so glad you enjoyed the immunity smoothie! Thank you! My husband liked it—very flavorful. There are a LOT of adaptation recipes on this blog that make traditional favorites (i.e. Remove the lid and check to see if the rice is tender. And cleansing! Meera Sodha’s vegan recipe for kitchari | Food | The Guardian Gena, it is my pleasure to review your gorgeous cookbook! It’s fun to eat outside the box: I’ve been making split pea soup for breakfast instead of bread/cereal. Kitchari is of Indian origins and is thousands of years old. Just a heads up that asafoetida is NOT gluten free. And peas. *I found moong dal at my local Indian grocery store. Thank you for your recipes, I love your blog!! Heat olive oil or vegetable broth in an uncovered pressure cooker or multicooker (like the Instant Pot or a GoWISE or Fagor LUX multicooker) on low (if a multicooke) or medium (stovetop pressure cooker). ), I’m sure they could find one. Thank you for posting this recipe. It was delicious. Great recipe, Dana! I used pre-made cauliflower rice, it worked fine. Quick question… I don’t have any of the spices whole as you list in the recipe but I do have everything ground. I’m sure this recipe is great like most of your other recipes, but let’s please not call it khichri and misrepresent what this healing meal actually is for us Indians. Add more water or coconut milk if dry. Anything else I could replace that with? Thank you Lisa for your research and generosity. It was very delicious, particularly the next day. Reheat in the microwave or on the stovetop. Had the tiny amount of leftovers in my lunch at work today and wasn’t as good cold as I was hoping but still a great dish. What drew me in about this dish was how much it reminded me of the jook (粥, congee) that my mom used to cook for the family. These servings are definitely generous. Swoon! Hi Lindsay! So am afraid Avni is spot on – Kichri is always made with rice and dal only. However, with the amount of content that is written these days on khichri and it’s numerous benefits, I wanted to just bring to light that as delicious as this may be, you can’t be making this while expecting the same healing properties of a traditional Ayurvedic khichri! agree with Avni completely. Okay, I made this with no preconceived ideas, having never heard of kitchari before. I hear you, Max. We’re so glad you enjoyed the recipe, Andrea! Ava, red lentils might be a little too quick cooking in this recipe and may become mushy. Jump to Recipe It all starts with toasting your whole spices along with fresh ginger, serrano pepper, and diced tomato. It still is very wet, after cooking with the cauliflower, lid off. It’s a traditional Ayurvedic dish that has a … Put coconut oil into large pot. Our favorite way to enjoy it is with roasted sweet potatoes and beets – because carbs – and some fresh cilantro. It is an ancient, sophisticated ever evolving system – Add the remaining cumin and mustard seeds and fennel seeds. No issues with the dish as it is, I’m sure it’s going to be tasty, just that the surrounding info seems very misinformed. I found the mustard flavour to be overpowering. Learn how to make Kitchari in your Instant Pot – a traditional Indian recipe for basmati rice with red lentils or Mung Dal that is easy to digest, packed with fiber and warming spices! I was looking for something to make with cauliflower, and found this one and it was perfect! Cauliflower is the worst thing one can ever eat when one is unwell – it is heavy on the system, creates a lot of “vata” or gas, can cause horrible stomach aches if one is already unwell.. It worked in the Instant Pot! Good recipe. Who knew that such a fun and “loosely adapted” recipe could cause so much angst! I haven’t tried freezing it, can I do that? That being said, this is just so wrong. As an Amazon Associate, I earn a small percentage of qualifying purchases made through affiliate links. I’m obsessed with this recipe and have made it probably 15 times in the last 3 months! Cook for about 5 minutes, stirring frequently to keep the vegetables and spices from burning. Vegan. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Heat a heavy soup pot over medium heat. I’m Indian and enjoy khichdi, i do consider it be comfort food for me, but more for the taste and not because of Ayurvedic properties or anything. I’ve enjoyed it as well. Oh yay! In a large bowl, rinse moong dal and rice until water runs mostly clear, about three times. It just gets better with time. Need help? We have been trying variations of Indian food every Thursday in my house, everyone really enjoyed the flavor! Healthy Nibbles © 2014 - 2021 All rights reserved. I’m actually working on rejigging this recipe and the copy because I have not properly given due to the culture where khichdi/kitchari comes from. Especially since it’s cauliflower rice. I am a practising Ayurvedic doctor and i can assure you that i would not advise pairing cauliflower with dals at all – it can create severe vata imbalance. Once soaked, it’s smooth sailing. cauliflower or other cruciferous vegetables are a no-no for those with “sensitive” stomach Dana Delicious and simple to make. (or sub water, but the turmeric will be more bioavailable with a little fat), (seeds removed + diced // reduce or omit for less heat), (a seasoning used in place of onion and garlic // or sub minced garlic*). Thank you for this recipe! I don’t eat ghee anymore and am trying to cut down on my rice intake, so this recipe is perfect for those of us who enjoy the flavors of this dish but want to make it healthier. ★☆ If so, how long would you recommend setting the timer for? Pour in the liquids and stir in the bay leaves. Apart from that…dowe really need to bring this black- white debate into food blogs? The same vegetable is cooked differently in the same region based on seasons.. For instance, Khichri is also made with millets – it is called Bajra Khichdi or Millet Kichri.. If you haven’t caught on by now, we’re super into comfort food over here. And you’re right, congee is a Tamil word. Serve as is or over rice, greens, or roasted vegetables. It kind of feels like it’s borrowing from Indian culture and capitalising on the Ayurvedic lifestyle and diet trend, but without staying true to any of the origins. Moong and cauliflower sounds like a really good combination. Rinse your rice and mung dahl beans with cold water. I didn’t have all the spices and it still came out so tasty. Thanks for the great recipe, can’t wait to try it! Thank you for the great recipe and directions! These days, people suffer from allergies and sensitive stomachs as they have disregarded the rules of cooking and eating based on customs and native traditions I would like to try the green curry tahini dressing with it next time! Thanks for your input! I’m sure it will be equally good with some chopped tomato. Cover and simmer until all of the flavors meld, and before you know it, dinner is on the table. We haven’t tried that but think it would work. I recommend using all the spices and topping the Kitchari off with her green curry dressing!! I found the pre-digested texture off-putting but okay in combo with everything else. Tish, sorry about that! I made this tonight. I wasn’t sick so I can’t vouch for its healing properties but it was certainly comforting and very very delicious! After releasing the pressure I added a bad of frozen riced cauliflower and the coconut milk, and a bit more coconut aminos. Taste and see if you need to add a small pinch of salt. Next comes the soaked moong dal, which is sautéed and then simmered in water until tender. Add the beans, rice and veggies and give it a quick stir to ensure the spices are evenly coating the rest of the ingredients. I added a bunch of sweetener to help over come that. A common Ayurvedic cleansing / healing diet consists of eating some version of this easy vegan dish with veggies for one month for breakfast, lunch, and dinner. Get creative with the toppings. I added 1 t of coriander seeds, but that’s about the only change. Kitcheree (Kitchari) is a simple Indian recipe consisting of mung beans and rice that is good for the digestive system. Smells and tastes amazing BUT, it seems to make an enormous amount. Meanwhile, make the curry. The only thing I would have done would be cook it longer at the end for fuller flavour. Then add water, clove (optional), and cardamom (optional). I made this recipe for friends as per recommendation of accompanies roast sweet potato and beetroot as well as the green curry and tahini dressing. When the oil is shimmering, add the mustard and cumin seeds and cook, stirring constantly, until the seeds begin to pop, about 2 minutes. So we used less than one cup for the meal and have a quart and a half left over. I was so surprised by how all the flavors came together and really did feel like comfort food. Heat 1 tsp oil on saute in IP, or saucepan on medium. Notify me of followup comments via e-mail. In a separate saucepan, sauté the seeds in the ghee until they pop. Kitchari is a traditional Ayurvedic dish that’s typically made when someone in the family is under the weather. I’ve made kitchari a couple of times before, but this was my first time using cauliflower rice, and I loved it. Many I put into permanent rotation. When I wrote this post several years ago, I definitely did not give proper due to the cultural context of where this dish originates from that and that is completely my fault. The post Instant Pot Kitchari (Lightly Spiced Lentils and Rice) appeared first on Vegan Richa. My husband doesn’t eat much rice, so the addition of cauliflower is a big help. I served it with the green curry tahini dressing Dana recommends and also air fried multi-color petite carrots and broccolini. We haven’t tried with black beluga lentils and can’t say for sure but if you experiment with them, report back on how it goes! Just made for dinner. Love this modern take on a traditional Aryuvedic dish! ★☆ Thank you for the use of “cauliflower rice”. Hope that helps! It’s Thursday and we’re still talking about Monday nights dinner. This Nourishing Kitchari is my formula for a basic kitchari recipe that is easily customizable. There are many variations of kitchari or khichdi that contain brown rice and/or onions and garlic, including this one from Dolphia Nandi, this one from Anupy Singla, this one from Archana Munde, this one from Khyati Rupani, this one from Hetal Desai, this one from Bhavana Patil, this one from … Please let’s not discourage Dana from re-envisioning our Indian classics. I wish I could detail the D sound more since it’s a rolled D. The letter used to denote this sound is ड़. I roasted Japanese sweet potatoes and golden beets. Our version is not traditional, opting for cauliflower “rice” instead of rice, but it otherwise contains similar ingredients and flavors. on the web the ratio of unsoaked moong dal to water is ¾ cup to 2 cups water. You made my go-to lunch lately. Thanks for this recipe, Dana! I soaked the moong dal overnight. For more comforting dishes, be sure to check out our 1-Pot Lentil Chili, Lentil Mushroom Stew over Mashed Potatoes, Creamy Vegetable Risotto, 1-Pot Minestrone Soup, and Lentil Sweet Potato Shepherd’s Pie. The perfect healthy side to any Korean dish. The foundation of the recipe is brown rice and lentils, along with warm spices and assorted veggies. Kitchari/Khichdi is a dish that is simple, cheap, delicious, healthy and incredibly easy on your digestion. Seasonal cleansing, to be specific. I agree with you on that we should have as many Indian recipes as we can, be it traditional or new adaptations (that make it accessible to those following specific lifestyles or diets), and don’t get me wrong, my comment was by no means a discouragement of Dana re-envisioning our classics. Your email address will not be published. Soak overnight (or for 6 hours). We did it! Will that ever be in the works? You can add additional vegetables if you like to make it even healthier. I’m wondering where you’re getting your protein measurement of 15.7 grams from…like which ingredients are contributing to this? As for Astrid, there’s no black/white debate to be had. Serves 5. Your email address will not be published. Add the … Unaiza, thanks for pointing this out! Drain, rinse, and set aside. Next, add moong dal and sauté for a few minutes, stirring occasionally. 2) They help compliment nutrition profiles Hi Grace! Which is to learn the rules and experiment within the framework of rules. besan or chick pea flour also is very vata and pitta inducing in ayurveda.. and there are mandates while cooking to tone it down. Same ratio is fine, just need to cook for slightly longer. Heat until melted, then add your spices (turmeric, cardamon, cumin, and ginger) and... Pour water into pot and add all … Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Add to the recipe when cooking the spices and pepper. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer. If I have whole mung beans on hand instead of the mung dal, can I swap that in & how would I adjust the ratio? Ooh, I want to try this so badly! I love Gena’s use of spices, particularly the mustard seeds, because they give a light, pleasant crunch with every bite of kitchari. This recipe is certainly an inspired version and the main reason I swapped cauliflower for rice is that I wanted to provide a grain-free version of this dish. I know it wouldn’t be ideal but it may be reality. I’ve made this recipe several times and absolutely love it! Seemed to need more layers, so added diced avocado, sunflower seeds, and cilantro. Have a question? thank you! We’re so glad you enjoyed it, Kelsey! Kitchari (also called khichdi or khichri) is a one-pot Southeast Asian dish usually made with split mung beans, rice, and spices. Cheers, friends! Add cauliflower rice, garam masala, cumin, turmeric, coconut aminos, and sea salt and stir to combine (see photo). It’s a great way to use up veggies in the fridge. Serve the kitchari in bowls, along with chili oil, cilantro, and lemon wedges, if you like. Cook for 5—7 minutes, stirring often. I really appreciate it! It made a massive amount—it just kept growing. Red Lentil Kitchari Recipe. Cassie, see my thoughts in the above comments! Hope this does not come as a discouragement for making Indian inspired recipes, but urges you to perhaps do more research about these classic dishes that we all know and love <3. I agree…The Kitchari spelling threw me off until I read the recipe and thought hey this sounds like Khichdi. Thank you for the recipe Dana! I skipped the riced cauliflower and the rice because I am planning to serve it with basmati rice for lunch. Crunchy, tangy, spicy, and delicious. Do you know if I can make it in the Instant Pot to save some time? Pour the puree in the pot. Ghee or oil: Ghee is not vegan as it’s made from … In Ayurveda, and when you practice Yoga and get more involved into the lifestyle aspects of the practice, this is a healing meal. I used canned fire-roasted tomatoes, black mustard seeds and I replaced the Asafoetida for crushed garlic. It was a necessary correction for a gaffe; I’m glad it was addressed. Kitchari … Good luck! Spring is here! Do you think this would work with black beluga lentils, or are those too slow cooking? But I loved lerarning about moong dal—thanks for that…. I love this recipe, and am wondering if it’s possible to make it in the Instant Pot? Make it for yourself or loved ones who are sick – it’s like a hug. 2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon fennel seeds My boyfriend who is not a fan of cauliflower rice but is a fan of Indian food loved it. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! It is a simple meal that is meant to be nourishing and easy for the body to digest. And rhubarb. Why not have as many awesome Indian recipes as we can, be they traditional recipes or fun new adaptations? Once the onions have softened, add the salt, turmeric, cloves, and black pepper and stir until the spices coat the vegetables. Kitchari is known for containing two main ingredients- rice and lentils (often moong dal). Another yummy dish. ★☆ Yes! I had no doubts this was going to be delicious and it was 100% was! And when it comes to Indian cooking, it doesn’t get much more comforting than kitchari.