
Kitchari {Spiced Dal & Rice}
w/ Quick Pickled Radish
INGREDIENTS:
- ½ cup basmati rice
- ¼ cup yellow mung dal
- 1-tablespoon coconut oil (*or ghee for non-plant-based)
- 3 cups vegetable broth
- 1 tablespoon store-bought Kitchari Spice Mix
- *OR to make your own spice mix – combine ¼ teaspoon each:
Whole mustard seed
Whole fennel seed
Ground cumin
Ground turmeric
Ground coriander
Ground ginger
Pinch of Sea Salt
- 1 cup of your favorite mix of chopped vegetables (like: carrots, cauliflower, zucchini, sweet potato)
For the Quick Pickled Radish:
- 5 radishes, thinly sliced
- ¼ cup rice vinegar
- Pinch of sea salt
DIRECTIONS:
- Soak rice and mung dal in a covered bowl overnight.
- Prepare your quick pickled radishes, by placing radishes, vinegar and salt in a bowl and setting aside.
- Heat coconut oil in large pot over medium heat. Then add the Kitchari spice mix and stirring until fragrant, about 2 minutes.
- Drain the rice and mung dal and stir into pot with spice mix. Sauté for 2 minutes.
- Add the vegetable broth and bring to a boil.
- Then reduce heat and add your longer-cooking vegetables (leafy greens and quick-cooking vegetables can be added near the end).
- Simmer partially covered over medium low heat and cook until the water is absorbed and the rice, mung dal and vegetables are tender (approx. 35-45 minutes)
- Serve with pickled radishes, microgreens or cilantro, a squeeze of fresh lime juice, a sprinkle of hemp seed and a pinch of sea salt.
If you’re looking for an even easier way to prepare this dish, check out this complete Kitchari kit from Banyan Botanicals.
Enjoy!
Vicki