Spring Kitchari with Asparagus and Carrots

Spring Kitchari with Asparagus and Carrots

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Description

This ancient dish has long been used to nourish babies, the elderly, and the sick. The healthy benefit form kitchari mono-diets during times of cleansing and deep spiritual practice. Of course, kitchari can be found on many dinner tables on a normal day as it is a simple and delicious dish.

Kitchari with Asparagus and Carrots

SERVES 4

Ingredients

  • 1 cup Split Yellow Mung Dal
  • 1/2 cup Basmati Rice
  • 1 tablespoon Ghee
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Black Mustard Seeds
  • 1 pinch Asafoetida (Hing)
  • 1/2 teaspoon each: Coriander Powder, Fennel Powder and Cumin Powder
  • 1 tablespoon Fresh Ginger, chopped
  • 1/2 teaspoon Turmeric
  • 1 cup Carrots, roughly chopped
  • 1 bunch Asparagus, trimmed and cut into 2” pieces
  • 3/4 teaspoon Salt (Rock Salt is best)
  • 4 cups Water (add more for a thinner consistency)

 

Directions

  1. Wash mung dal and rice together until water runs clear.
  2. In a pot on medium low heat, melt the ghee and add mustard seeds, cumin seeds and hing. Stir for a minute.
  3. Add the coriander, fennel and cumin. Stir for a minute.
  4. Add the ginger and turmeric. Stir for a minute.
  5. Add the carrots and sauté for 2-3 minutes.
  6. Add the rice and mung dal and stir until well mixed with spices.
  7. Add water and salt. Bring to a boil.
  8. Reduce heat to simmer. Cover with lid leaving a small opening. Cook for about half an hour, until soft and mushy.
  9. Add the asparagus. Cook for about 3 minutes, until asparagus is tender.
  10. Serve and enjoy hot.

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