Kitchari (pronounced kitch-a-ree)

Kitchari, which means mixture, is traditionally made of yellow mung dal and white Basmati Rice, along with digestive spices and ghee. It is used as a cleansing and detoxifying food in Ayurveda. This tasty gluten-free, vegan main dish is a twist on the traditional Ayurvedic Kitchari with our Brown Basmati Rice.

Kitchari (pronounced kitch-a-ree)

Course

Main
Prep time

45 Mins
cook time

50 Mins
servings

6

Images by

@savoryspicerack

Ingredients

1 cup Lotus Foods Regenerative Organic Brown Basmati Rice
1 cup yellow split peas
6 cups vegetable broth
2 cups cauliflower florets, cut into bite-sized pieces
2 tbsp freshly grated ginger (~3-inch piece)
1 tbsp coconut oil or ghee
1 tsp heaping cumin seeds
1 tsp cumin powder
1 tsp turmeric powder
1 tsp ground mustard powder
1½ tsp Himalayan sea salt
2 cups kale, middle stems, removed & chopped
1 cup frozen peas

product used in the recipe

Regenerative Organic Brown Basmati Rice

1

Soak rice for 30-60 mins. Drain and set aside.
2

Carefully sort through split peas, removing any tiny stones or debris. Add to a large bowl and cover with water. Swirl, making sure the split peas are clean. Drain.
3

Add split peas and 3 cups of broth to a large, heavy-bottomed pot or Dutch oven and cover with a tight-fitting lid. Bring to a boil and reduce heat to a simmer for 20 mins.
4

Add soaked and drained rice to the pot with remaining 3 cups of broth. Bring to a boil, then reduce to a simmer again for 20 mins. Some split peas take longer to cook than others; typically, the total cooking time is 40-45 mins. Taste, making sure both the split peas and rice are soft. If not, continue cooking, adding more liquid if needed.
5

Add coconut oil and cumin seeds to a large skillet over a medium-high heat. Stir around the pan for 1-2 mins. Add cauliflower and ginger, stir to coat. Continue cooking 1-2 mins.
6

Combine cumin powder, turmeric powder, ground mustard powder, and sea salt.
7

Add cauliflower, ginger, and cumin seeds combination to the split peas and rice pot. Gently stir in kale and frozen peas. Taste and adjust seasoning if needed.
8

Turn off heat and cover with tight-fitting lid for 5 mins, just long enough to heat the kale and peas. Serve warm.