Kitchari

GF, DF, V + RSF - serves 4

Ingredients:

  • 1 cup yellow split peas or lentils

  • 1/2 cup brown basmati rice

  • 5 cups filtered water (use 1 cup less if using normal brown rice)

  • 1 large carrot finely diced

  • Kent pumpkin (around 350g)

  • 100g green beans

  • 1/2 tsp himalayan salt

  • 2 x 2 cm piece of ginger

  • 1/2 tsp ground coriander

  • 1/2 tsp ground cumin

  • 1/2 tsp ground turmeric

  • 1/2 tsp mustard seeds

Method:

  1. Rinse the peas and rice until water runs clear.

  2. Add to a large pot with 6 litres of water and cook for around 20 minutes when it starts to soften.

  3. While this cooks saute your spices in 1 tbsp coconut oil or ghee for around 3 minutes. Set aside.

  4. Now dice your vegetables and add them to the lentils after the 20 minutes along with your spices. Cook for a further 10 minutes.

  5. Add in your pink salt and stir. I like to let my sit with the lid on for an extra 10 minutes to absorb any excess liquid but you don’t need to.

  6. Top with fresh coriander to serve.

Lunch, DinnerEmma Cathiekitchari, vegetarian, lentils, gut healingComment