Kitchari is very similar to curry. It’s full of Indian spices and herbs and is used in Ayurvedic practices. Kitchari is a healing dish. It helps with bloating, IBS, food intolerances and other digestive issues that may cause discomfort and skin inflammation. Kitchari is known to balance all the doshas- the term used in Ayurveda meaning energy. When you are balanced you are thriving. And who doesn’t want to thrive?! So if you feel a little uneasy, bloated, groggy or off your game- try making a big pot of Kitchari to soothe those symptoms. This is my spin on the ancient dish. I use yellow split peas instead of mung daal. Both legumes are similar in taste and texture to lentils.
SPLIT PEA KITCHARI WITH BROWN RICE
2 CUPS YELLOW SPLIT PEAS
4 CUPS VEGETABLE BROTH
2 CUPS WATER
1/2 CUP CHOPPED CARROTS
1/4 CUP CHOPPED YELLOW ONION
1 TBSP MINCED GARLIC
1 TBSP MINCED GINGER
1 TBSP SESAME OIL *SUBSTITUTE WITH COCONUT OR OLIVE OIL
1 TSP CUMIN
1 TSP TURMERIC
1 TSP CURRY POWDER
1 TSP GARLIC SALT
1/4 TSP PEPPER
1/4 TSP CINNAMON
COOKED BROWN RICE & PITA BREAD FOR SERVING
DRAIN HEAT A LARGE SKILLET TO MEDIUM AND ADD THE OIL. ONCE THE PAN IS HOT, SAUTE THE ONIONS, GINGER AND GARLIC FOR 3-4 MINUTES UNTIL THE ONIONS ARE CLEAR.
ADD THE TURMERIC, CUMIN, CINNAMON, AND CURRY POWDER TO THE PAN AND SAUTE FOR ONE MORE MINUTE UNTIL IT BECOMES FRAGRANT. TURN THE HEAT TO HIGH AND POUR THE VEGETABLE BROTH AND SPLIT PEAS INTO THE PAN. BRING TO A BOIL.
ONCE BOILING, TURN DOWN TO SIMMER. COVER AND SIMMER FOR 20 MINUTES. CHECK FREQUENTLY, ADDING SMALL AMOUNTS OF WATER UNTIL THE SPLIT PEAS ARE SOFT AND THE LIQUID IS ABSORBED.
STIR IN GARLIC SALT AND PEPPER AND ADJUST TO TASTE. REMOVE FROM HEAT AND SERVE WITH RICE, PITA BREAD OR TOAST. TOP WITH LIME JUICE AND CILANTRO.