Gentle Morning Kitchari
4-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 tbsp
coconut oil
Jump
2 tbsp
mustard seeds
Jump
1 tsp
cumin seeds
Jump
1
white or yellow onion, diced
Jump
3
carrots, peeled and diced
Jump
1 tbsp
finely grated or minced fresh ginger, or 1 teaspoon ground ginger
Jump
¾ c
white basmati or jasmine rice, rinsed
Jump
1 c
dried moong dal, toor dal, urad dal, or red lentils
Jump
1 tsp
ground turmeric
Jump
¼ tsp
ground cloves
Jump
1 tsp
salt
Jump
¼ tsp
freshly ground black pepper
Jump
4 c
low-sodium vegetable broth
Jump
2 c
water
Jump

In Power Plates, author Gena Hamshaw shares 100 recipes for nutrient-packed vegan dishes. 

If I could eat one thing for breakfast every day, it might be kitchari, a gently spiced rice and lentil dish that holds a cherished place in Indian cooking. Also known as khichdi, the dish varies from region to region, but it’s nearly always a combination of basmati rice and dal (dried split peas or lentils, which can be found at Indian grocers or well-stocked health foods stores). White basmati or long-grain rice will yield the best results, but if you don’t have either on hand, quinoa is a good substitute.

Directions

  1. Heat the oil in a large pot over medium heat. When the oil is shimmering, add the mustard and cumin seeds and cook, stirring constantly, until the seeds begin to pop, about 2 minutes. Add the onion, carrots, and ginger and sauté for about 5 minutes, until the onion is tender and translucent.
  2. Stir in the rice, dal, turmeric, cloves, salt, pepper, broth, and water and bring to a boil over high heat. Lower the heat, cover, and simmer for 20 minutes. Remove the lid, stir well, and then simmer, uncovered, for 5 to 10 minutes, until the texture resembles porridge (for a soupier texture, decrease the cooking time, and for a thicker texture, cook it a bit longer). Taste and adjust the seasonings if desired. Serve with your toppings of choice.

Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Power Plates

Gena Hamshaw

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