Ingredients
Directions
Parboil the basmati rice: Add approximately 2 cups of water to a medium stovetop pot and heat on high until boiling. Carefully add the rice and boil for 5 minutes.
Turn off the heat after 5 minutes and drain the rice. Set aside.
Heat a large stovetop pan on medium-high heat. Add the mustard, cumin, and fennel seeds and cook, stirring constantly, until the seeds begin to pop, about 2 minutes.
Turn heat down to medium and add the onion, cauliflower, and ginger and sauté for about 3–4 minutes, until the onion is tender and translucent. Add water or vegetable broth to deglaze the pan as needed.
Stir in the rice, lentils, turmeric, coriander, broth, water, and optional salt and pepper, and bring to a boil over high heat. Lower the heat, cover, and simmer for 20 minutes.
Remove the lid, stir the kitchari well, and simmer, uncovered, for 10–15 minutes or until the texture is to your preference (it should resemble dal or soup). For a soupier texture, decrease the cooking time, and for a thicker texture, cook it a bit longer. Taste and adjust the seasonings as desired.
Squeeze fresh lemon juice into the mixture and stir.
Divide between bowls and top with chopped cilantro and crushed red pepper, if desired.
Chef's Notes
Substitutions
Use any grain of choice. However, make sure that the grain has the same cooking time as the lentils (about 20–30 minutes). If the grain requires a longer cooking time, then precook it until al dente before adding it to step 5.
Instead of lentils use mung beans.
In place of cauliflower, use broccoli, asparagus, carrots, or other vegetables of choice.
Add more delicious nutrition
Stir in chopped leafy greens before serving.
Add another vegetable when you add the cauliflower (such as carrots, peppers, or asparagus).
Storage
Store in an airtight container in the refrigerator for up to 7 days or freeze for up to three months.
Ingredients
Directions
Parboil the basmati rice: Add approximately 2 cups of water to a medium stovetop pot and heat on high until boiling. Carefully add the rice and boil for 5 minutes.
Turn off the heat after 5 minutes and drain the rice. Set aside.
Heat a large stovetop pan on medium-high heat. Add the mustard, cumin, and fennel seeds and cook, stirring constantly, until the seeds begin to pop, about 2 minutes.
Turn heat down to medium and add the onion, cauliflower, and ginger and sauté for about 3–4 minutes, until the onion is tender and translucent. Add water or vegetable broth to deglaze the pan as needed.
Stir in the rice, lentils, turmeric, coriander, broth, water, and optional salt and pepper, and bring to a boil over high heat. Lower the heat, cover, and simmer for 20 minutes.
Remove the lid, stir the kitchari well, and simmer, uncovered, for 10–15 minutes or until the texture is to your preference (it should resemble dal or soup). For a soupier texture, decrease the cooking time, and for a thicker texture, cook it a bit longer. Taste and adjust the seasonings as desired.
Squeeze fresh lemon juice into the mixture and stir.
Divide between bowls and top with chopped cilantro and crushed red pepper, if desired.
