This is my version of kitchari. Kitchari (pronounced kitch-ah-ree) is a traditional ayurvedic dish. A grounding and warming rice and split pea porridge of sorts made with spices, ginger and garlic. I find it a wonderful dish to make in big batches to last a few evenings during winter, especially when I feel a cold coming on or need some nurturing and looking after.
I used jasmine rice in this version but I have also tried basmati, it just took longer to cook. Brown rice works too, but again, it's a much longer cooking time. One of the beauties of this dish is that you can make it intuitively to suit your preference. Spice it up with some chilli, add a little more cumin if you love that or stir in some coriander at the end for extra freshness, it's completely up to you!
I love adding a generous dash of fresh lemon at the end of cooking any curry, dahl or soup as I find it helps to bring out the flavours. So give this one a try and let me know what you think!
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 tablespoons coconut aminos
5 cloves garlic, finely diced
2 brown onions, peeled and diced
1 tablespoon fresh ginger, peeled and minced
2 cups carrot, grated or finely diced
1 teaspoon turmeric
1/4 teaspoon cracked pepper
1/2 teaspoon chilli powder
3/4 cup jasmine rice
3/4 cup yellow split peas
2 cups vegetable stock
4 cups water
1 lemon, juiced
1/4 teaspoon salt
A dash of coconut aminos
Optional: wilted spinach, coriander and chilli flakes.
Toast cumin seeds and coriander seeds until fragrant.
Add coconut aminos, garlic, onion, ginger, carrot and spices and stir well. Stir and cook over low heat until the onion is translucent.
Add the stock, rice, yellow split peas and water and mix well.
Bring to the boil. Reduce to a simmer for 30-40 minutes and cover while it cooks, checking after 20-30 minutes and stirring occasionally to make sure it does not burn on the bottom of the pot.
You want most of the water to be absorbed. If the mixture is still watery, continue to simmer and stir until it is the desired consistency. If it's becoming too dry, add more water.
Once cooked, add the lemon juice and salt and stir well before serving.
I like to serve mine with wilted spinach, a few sprigs of coriander and some chilli flakes, but you do you!