Kitchari is a traditional Indian dish and is often shown in an ayurvedic diet that is composed of rice, lentils and spices which are great for your digestive system. With a little modern twist of adding in those extra greens; you can use anything from; green beans, broccoli or kale. Call me crazy, but we have this dish at least once of week and I never get bored. It’s really nurturing and leaves me full without any bloat.
Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4
INGREDIENTS
for kitchari
· 200g split red lentils
· 200g basmati rice
· 5cm ginger
· 2 tsp ground coriander
· 2 tsp cumin seeds
· 2 tsp turmeric
· 300g spring greens
· 2 litres of vegetable stock (I use Kallo)
· 1 red chilli
· 8 sprigs coriander
· juice of 1 lemon
other ingredients
· 2 tbsp olive oil
· salt
METHOD
1. Place a large pan on a medium heat with olive oil
2. Grate the ginger and add to the pan for a couple of minutes before mixing in the spices; ground coriander, turmeric, cumin seeds and pinch of salt
3. Add lentils and rice and mix with a spoon before adding the stock cube and 1 litre of water
4. Bring the water to boil and leave to simmer for 15 minutes
5. Meanwhile finely dice the chilli and coriander
6. Top the kitchari with the other 1 litre of water and cook for a further 10 minutes before adding the spring greens for the remaining 5 minutes
7. Plate up and top with a sprinkle of coriander, red chilli and a squeeze of lemon juice
Enjoy, xx