Get the Recipe: Kitchari Stew
Ingredients
- 3 tablespoons coconut oil, or an oil of your choice
- 1 tablespoon yellow mustard seeds
- 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- 1 cup white basmati rice, rinsed
- 1 cup split yellow mung (moong) dal, discard any pebbles and rinse
- 2 medium carrots, diced
- 1 small shallot, diced
- 1 tablespoon ginger, minced
- 1 can unsweetened coconut milk
- 5 to 6 cups vegetable broth, can be substituted with water (You may need more depending on how thick you like it)
- salt, to taste
- 1 cup thinly sliced kale
Optional Toppings:
- cilantro leave
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Chef's Knife
Instructions
- In a large pot or Dutch oven, heat the coconut oil over medium heat. Stir in the mustard seeds, turmeric, and cumin and sauté until fragrant, about 1 minute. Stir in the rice, mung dal, carrots, shallot, ginger and sauté until the shallots have softened a bit, 3 to 5 minutes.
- Stir in the vegetable broth and season with salt (if using), cover the pot, and bring to a low rapid boil. Simmer over low heat (stirring occasionally) until the mung dal, rice, and veggies have softened and cooked down quite a bit and you have more of a thick porridge consistency, about 30 minutes.
- Stir in the coconut milk and kale and continue simmering until the kale has wilted and you have the consistency you desire, 10 to 15 minutes. If you feel like you may need to add more water, then do so. Taste and add more salt, if needed. Remove from the heat.
- Serve and garnish with cilantro, if using. Enjoy!
Notes
Feel free to add or omit whatever veggies you like with this dish, winter squash or zucchini would be nice as well. It's totally up to you.
Calories: 485kcal, Carbohydrates: 56g, Protein: 14g, Fat: 24g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 827mg, Potassium: 382mg, Fiber: 7g, Sugar: 6g, Vitamin A: 5001IU, Vitamin C: 14mg, Calcium: 80mg, Iron: 4mg