Kitchri
Kitchri means mess, but it’s a glorious golden mess, a comforting, nutrient-dense blend of rice, lentils and healing spices including turmeric and cumin. Kitchri’s used as a cleanse in Ayurvedic medicine. In India,it’s served to new mothers and is often a baby’s first solid food. Let it comfort and nourish you, too.
Ingredients
- 1-1/2 cups brown rice soaked overnight
- 1-1/2 cups split mung dal or red lentils soaked
- 1 teaspoon turmeric
- 1 cinnamon stick
- 10-12 curry leaves optional
- 3 tablespoons coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 1 pinch asafoetida optional
- generous amount of sea salt
- 1 bunch greens — kale chard or collards, blanched, tough stems removed and leaves chopped
- optional garnishes: chopped cilantro chopped roasted cashews, sliced chili, your favorite chutney
Instructions
- Rinse and drain brown rice and lentils. Pour into a large pot. Cover with cold water just to the first knuckle of your forefinger. Stir in turmeric and bring to boil. Drop in curry leaves, if you’ve got them. Reduce heat to low and cover, letting the mixture cook.
- After 30 minutes, the rice and lentils should be tender and have soaked up all the water and should be porridgy but not gloppy. Fish out the cinnamon stick and curry leaves if they bother you. Leave kitchri on low heat.
- In a small pot, heat coconut oil over medium-high heat. When oil starts to shimmer, add the cumin, coriander and mustard seeds and stir. Cover the pot. After a minute, the mustard seeds will start to pop. When they’ve quieted down, turn down the heat, remove lid and add the asafoetida, if using. Stir until the asoefetida dissolves and the spices smell earthy and good.
- Tip the whole thing into the lentils and rice. Stir to combine. Add the chopped greens and sea salt. Give another stir and cover. Turn off the heat and let it rest for a few minutes so the flavors meld and everything heats through.
Notes
Serves 6 to 8.