Green quinoa kitchari

 
Zucchini kitchari 2 copy.jpg

A staple superfood in Ayurveda, Kitchari is the mother of all dishes. Simply put, it's food as medicine. It offers a balanced meal that's packed with plant-based protein and delightful flavors while boosting the proper functioning of the body & mind. This one-pot dish is a complete meal that is easy to digest and gives strength and vitality by nourishing all tissues of the body. The perfect meal to make while to bring balance back to your diet if you’re feeling sluggish, sick or have been splurging too much during vacation or over the holidays.

Sweet peas and zucchinis are among the most easily digestible beans, and are thus an important source of fiber and protein. They can help you stay regular and feel satisfied after meals.

AIR: Yes I FIRE: Yes I EARTH: Yes

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Serves 4  l  Difficulty: easy  l  Prep time: 10min  l Total time: 35min

Ingredients

  • 1/2 cup mung dal (these are yellow split mung beans and not the same as mung beans or lentils) buy here

  • 1/2 cup quinoa

  • 3-4 tablespoons ghee buy here

  • 1/4 teaspoon asafoetida powder buy here

  • 1/2 teaspoon cumin seeds or ground buy here

  • 1/2 teaspoon coriander seeds or ground

  • 1 inch fresh ginger, chopped

  • 1 inch raw turmeric root

  • Mineral salt

  • 4 cups water

  • 2 lime wedges

  • Handful of fresh dill

  • 3 zucchinis

  • 1 bag frozen peas

 

Steps 

  1. Mix the yellow mung dal and white rice in water, soak for min. of 30 minutes and drain.

  2. In a saucepan, at medium flame, heat the ghee until it becomes hot, then add the spices.

  3. When they start cracking, add the chopped ginger and turmeric. Cook until dark yellow, should take about 1 minute.

  4. Now add the yellow lentils and quinoa. Mix well, add salt and wait for 2 minutes.

  5. Add the 4 ups of water, mix again and cover the pan. Let it cook properly, mixing every so often for 15 minutes.

  6. Meanwhile, chop and sautée the zucchini and steam peas until both are cooked al dente. Stir in greens into mung bean lentil and quinoa mixture and cook for another 20min.

  7. If the kitchari gets dry, add another 1 cup of water. Cook until the consistency of kitchari is semi-solid and you can barely differentiate the yellow mung dal lentils from the quinoa.

  8. Serve warm with 1 teaspoon of ghee, fresh cilantro, a generous pinch of salt, and enjoy!

 
 
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