Main
Healing Kitchari
50 minServes 4Nutri-Score B€€
B
50 min
50 minHealing Kitchari
recipe by
@be.wellwithlindsey
@be.wellwithlindsey
1 recipe
4 imports
0 cooked
what you need
Ingredients
coconut oilPantry30 ml
cumin seedsSpices5 g- coriander seedsSpices5 g
- fenugreek seedsSpices3 g
- mustard seedsSpices5 g
fresh ginger (grated)Produce20 g- turmeric (ground)Spices5 g
saltSpices5 g
black pepper (ground)Spices2 g
mixed vegetables (chopped)Produce300 g
rice (rinsed)Grains200 g
mung dal (rinsed)Grains150 g- vegetable brothPantry1 litre
- coconut milkPantry100 ml
spinach (fresh)Produce60 g
per serving
Nutrition
446kcal
- Carbs
- 75 g
- Proteins
- 11 g
- Fat
- 11 g
what you’ll use
Tools
Stockpot- Stovetop
step by step
Method
- Step 1
Toast the spices
- Warm the coconut oil in a pot over medium heat.
- Add the cumin, coriander, fenugreek and mustard seeds and toast until fragrant.
- Step 2
Build the base
- Add the fresh ginger, turmeric, salt and pepper.
- Stir and cook briefly to bloom the spices.
- Step 3
Add vegetables, rice and dal
- Toss in the chopped vegetables and stir to coat.
- Stir in the rice and mung dal.
- Pour in the vegetable broth.
- Step 4
Simmer until soft and creamy
- Bring to a simmer, then lower the heat.
- Cook until the rice and dal are soft and creamy, stirring occasionally.
- Step 5
Finish and serve
- Stir in the coconut milk.
- Fold in the spinach or fresh herbs until wilted.
- Serve warm.