Kitchari is a wonderful grain and lentil dish common in India. We find it so soothing and comforting, particularly in the cooler winter months. Kitchari is an Ayurvedic dish known for it power to restore digestive strength.
Kitchari (Serves 4)
- 1 cup red lentils
- 1 cup brown basmati rice (lightly crushed in blender)
- 10- 12 cups filtered water
- 10 to 12 curry leaves (you can substitute 1 teaspoon marjoram or oregano)
- 1 tablespoon finely grated ginger
- Pinch of asafoetida (optional) Substitute with 1 fresh garlic clove, minced
- 1 teaspoon turmeric
- 1 tablespoon Sumac (Optional to add salty taste)
- Ground black pepper to taste
- Cilantro leaves (reserve for garnish)
- Thin slices of lemon or lime (reserve for garnish)
Wash the rice and lightly crush in the blender.
Wash red lentils until water is clear (3 or 4 times)
In a medium size pan add filtered water and add rice and lentils. Stir constantly 3-4 minutes until the water is fully absorbed.
Add curry leaves, ginger, Asafoetida and turmeric. Stir well. Bring to a boil, cover, and then turn heat to simmer. Cook 1 to 2 hours.
When soft and creamy, add Sumac and black pepper and simmer 5 more minutes.
Garnish each serving with cilantro leaves and a small slice of lemon or lime.