Kale, egg & avocado Kitchari
A hearty, easy-to-digest, nutritious powerhouse, this Kitchari bowl is a lunch favorite. It’s delicious, easy to make and satiating without weighing you down. Made from a complete plant protein and adequate carbohydrates & calories that maintain blood sugar levels and are easy to digest, this Kitchari bowl boosts your energy levels and provides all the satiety you need to stay full until the next meal.
AIR: Yes I FIRE: Yes I EARTH: Yes
AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes
Serves 1 l Difficulty: easy l Prep time: 5min l Total time: 25min
Steps
In a medium 8” sauce pan, pour Yoom Kitchari in 3 cups of boiling water.
On medium-to-high flame, boil for 20min stirring occasionally.
Meanwhile, slice the avocado and cook the soft-boil egg using this simple trick that prevents the egg from breaking when you peel it:
Bring a small pot of water to a boil and with 1/2 tsp baking soda.
Once the water has boiled, reduce the heat to low and use a slotted spoon to carefully add in the eggs. Reducing the heat helps ensure the eggs don’t crack or break when you add them into the water.
Turn the heat back up to a boil and immediately a timer for 6 1/2 minutes. This amount of time will yield a soft boiled egg with a runny yolk.
Once the time is up, add the eggs into a bowl of ice water. This will immediately stop the cooking process and also make it easier to peel the eggs.
Carefully tap the bottom of the egg onto a hard surface to crack the shell. Use your fingers to peel off the rest of the shell.
Set the egg to the side.
Towards the end of cooking (17min in), add the kale and cover the sauce pan so it steams while Kitchari finishes to cook.
Kitchari is ready when it looks like oatmeal.
Cut the egg open in half, lengthwise.
Serve Kitchari in a bowl and top it off with kale, avocado slices, the egg and ghee, fresh herbs and generous amounts of lemon juice and black pepper.
Bon appetit!
