Winter Kitchari

This is a recipe based on the principles of India's ancient traditional holistic lifestyle - Ayurveda. Kitchari (a rice and lentil porridge) is even more comforting during these cold months of winter. Cooked with warming spices and seasonal vegetables, this recipe yummy for your tummy!

Serves: 2

Ingredients

1/2 cup white rice (preferably short-grain OR parboiled rice)

1/2 cup split mung beans

Seasoning:

 2 Tablespoons ghee

1 teaspoon cumin seeds

3-4 cloves

1 Tablespoon fresh ginger root, peeled and minced

1/2 jalapeno, minced

1/2 teaspoon ground turmeric

1 teaspoon sea salt (or as required)

1 cup peeled and chopped carrots

4 1/2 cups boiling water

1 cup frozen green peas, thawed

Instructions

Using a colander, rinse lentils and rice under cold running water and set aside.

In a 3 or 4 qt sauce pan over medium heat, melt ghee.

Add cumin seeds, cloves, ginger, and jalapeno. Cook for a minute.

Add turmeric and sea salt. Cook for 15 seconds.

Add rice and lentils, and carrots, and saute for 2 minutes.

Add water, mix. Adjust salt if needed, and bring to a boil. 

Once the mixture has come to a boil, reduce heat to simmer, and cover and cook for 25 minutes.

Using the back of a spatula, partially mash kitchari to create a thick porridge.

Finally, add green peas, mix, and serve.

NOTE: I prefer eating a slightly runny Kitchari during winter. If you prefer your Kitchari to be thick, then reduce the amount of water to 3 1/2 cups.