Kitchari #3 - Spinach Kitchari Recipe

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is plant-based and dairy-free.

split mung beans

🥗Healthier: quinoa

💰Cheaper: lentils

Quinoa is a complete protein, while lentils are more economical.

Rinse 1 cup of yellow mung dal and 1 cup of white Sona masuri rice under cold running water until the water runs clear.

Soak the rinsed rice and dal in water until ready for use.

Set a pot on medium-high heat.

Add 2 tablespoons of refined coconut oil to the hot pot.

Add 2 teaspoons of cumin seeds and 4 cloves, along with 2 inch Ceylon cinnamon sticks; cook until fragrant.

Add 1 tablespoon of finely chopped ginger and cook until it turns golden brown.

Stir in 2 teaspoons of turmeric powder and cook for 10-15 seconds.

Add 1/2 teaspoon of Hing (asafoetida) and cook for a few seconds.

Add the rinsed, soaked, and strained rice and lentil mixture to the pot; mix well until turmeric is evenly incorporated.

Toast the rice and lentils in the oil for 2-3 minutes.

Add 6 cups of hot water to the pot and mix until it comes to a boil.

Add 1 teaspoon of garam masala and mix until combined.

Once the mixture starts bubbling, reduce the heat to low, cover, and simmer for 30 minutes, checking at the 15-minute mark for water levels and to scrape the bottom of the pot.

After 30 minutes, check the rice and dal; they should be cooked with a porridge-like consistency.

Add 1 cup of roughly chopped spinach leaves and 1 cup of water to achieve the desired consistency.

Add 1/2 cup of roughly chopped tomatoes and mix well.

Cook for an additional 5 minutes until the tomatoes break down and the spinach wilts.

Season with salt to taste and cook for 2 more minutes on low heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary