Basmati Rice Recipes

Kitchari (pronounced kitch-a-ree)

Kitchari, which means mixture, is traditionally made of yellow mung dal and basmati rice, along with digestive spices and ghee. It is used as a cleansing and detoxifying food in Ayurveda. This tasty gluten-free and vegan main dish is a twist on the traditional Ayurvedic Kitchari. We’ve used yellow split peas, cauliflower, green peas, kale and plenty of spice for our rendition as the ingredients are easily sourced at your local market.

Kitchari-800px.jpg

Ingredients:

  • 1 cup Dehraduni Brown Basmati Rice

  • 1 cup yellow split peas

  • 6 cups vegetable broth

  • 1 Tbsp coconut oil or ghee

  • 2 cups cauliflower florets, cut into bite-size pieces

  • 2 cups kale, middle stems removed and chopped

  • 1 cup frozen organic peas

  • 2 Tbsp freshly grated ginger–about 3” piece

  • 1 heaping teaspoon cumin seeds

  • 1 Tsp cumin powder

  • 1 Tsp turmeric powder

  • 1 Tsp ground mustard powder

  • 1.5 Tsp Himalayan sea salt

 Preparation:

  1. Soak rice for 30 minutes to 1 hour. Drain and set aside.

  2. Carefully sort through yellow split peas being mindful to remove any tiny stones or debris.

  3. Using a large bowl, add split peas and enough water to cover. Swirl around with your hands making sure the peas are clean. Drain.

  4. Using a large, heavy-bottom pot or Dutch oven, add split peas and 3 cups of vegetable broth, cover with a tight fitting lid. Bring to a boil and reduce heat to simmer for 20 minutes.

  5. Add soaked and drained rice to the pot with remaining 3 cups of vegetable broth. Bring back up to a boil and reduce to simmer again for 20 more minutes. Some yellow split peas take longer to cook than others. Typically the total cooking time is 40-45 minutes. Taste, making sure both the split peas and rice are soft. If not, continue cooking, adding more liquid if needed.

  6. Prepare cauliflower and ginger. Using a large skillet, over medium-high heat, add coconut oil and cumin seeds. Stir around the pan for 1-2 minutes. Add cauliflower and ginger, giving a good stir to coat. Continue cooking 1-2 minutes. Combine cumin powder, ground turmeric, ground mustard and sea salt.

 

Serves 4-6