Spring Kitchari

Posted by Lala Naidu on

I N G R E D I E N T S :

  • 1/2 cup Red Lentils, split
  • 1 cup Quinoa
  • 3 cups filtered Water or ‘Not-Beef’ Broth (more can be added for thinner consistency)
  • 1 cup diced Spring Veggies: Celery, Zucchini, Daikon, Green Beans, I like a little potato too – adds to consistency
  • 2 tablespoons Scallions
  • 1 clove Garlic, optional
  • 2 teaspoons each finely chopped fresh Turmeric and Ginger Root, optional
  • ½ fresh Green Chili or 1/2 teaspoon Black Pepper medium grind
  • 2 teaspoons each ground Cumin, Coriander, Fennel Seeds
  • 1 tablespoons Nama Shoyu or 1/2 teaspoon Sea Salt
  • 1/2 teaspoons dried Wakame (Sea Veggie), optional
  1. Separately, rinse Quinoa and Lentils
    Note: Rinsed Quinoa will sprout after a few hours.
  2. In heavy bottom pot, melt 1 tablespoon Coconut Oil. Add and sauté Scallions, Garlic, Chili and Spices 2 min. (be careful not to burn)
  3. Add Veggies – Stir to coat with oil and spices…
  4. Stir in Lentils and Quinoa. Add Water or Broth, and bring to a gentle simmer. Keep lid ajar and cook for 15 min. Stirring a few times throughout to avoid sticking, add more water if needed.
  5. Turn heat off. Rest, covered with lid for another 15-20 min.

Season to taste with Salt and Garnish with toppings such as: fresh Parsley, Cilantro or Mint, Nutritional Yeast, Dulse Flakes, Flax Oil and a squeeze Lemon or Lime Juice.

Ayurveda Recipes

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