Kitchari means “mixture” in Hindi. It is a nourishing and aromatic one-pot wonder typically made with a legume and rice. Our version uses green lentils and basmati rice and is sure to delight your taste buds with the fragrant and flavorful spices that make Indian cuisine so popular. Rotate through different legumes, vegetables, spices, and types of rice or other grains to come up with your own unique kitchari. Add water or vegetable stock to reach desired consistency, especially when reheating.
Serves 8-10.
Ingredients:
1 tablespoon mustard seeds
2 teaspoons curry powder
1½ teaspoons ground cumin (optionally toasted)
1½ teaspoons garam masala
1 cup green lentils, rinsed and drained
10 cups water or no-salt-added vegetable stock
1 cup brown basmati rice
1 cup onion, diced
½ cup celery, thinly sliced
1 tablespoon ginger, peeled and minced, and/or 2 cloves garlic, minced
2 teaspoons fennel seeds
2½ cups assorted vegetables, diced or chopped small (try carrots, zucchini, broccoli, cauliflower, cabbage, mushrooms, bell pepper, or greens)
Pinch of cayenne or crushed red pepper flakes
Salt-Free Seasoning (recipe follows) and ground black pepper to taste (optional)
2 tablespoons cilantro, finely chopped
Elevate your dishes with this homemade seasoning blend that's both flavorful and sodium-conscious. Combining the umami richness of kelp granules with the aromatics of celery seeds, onion powder, garlic powder, and a touch of black pepper, this simple recipe adds depth to your meals without the need for salt. In just 5 minutes, you can create a versatile seasoning that enhances the taste of your favorite recipes while keeping sodium intake in check.
Makes 2 ounces.
Ingredients:
¼ cup kelp granules
1 teaspoon celery seeds
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon freshly ground black pepper