This kitchari is an Indian comfort food that provides strength and energy. It uses the six tastes of Ayurvedic cooking — sweet, sour, pungent, astringent, bitter, and salty, so it leaves you feeling full without the sluggishness. This take on kitchari uses both lentils and quinoa, so it's packed with protein, but feel free to add a side of rice to make it last!
Lentil and Quinoa Kitchari [Vegan]
For the Kitchari:
- 3/4 cup red split lentils (masur dal)
- 1/3 cup white quinoa
- 4 cups water
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 1/2 teaspoons fresh ginger paste
- 2 green chilis, minced
For the Tempering:
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 red onion, finely diced
For the Garnish:
- 1 lime
- 2 tablespoons fresh cilantro
- Place the red lentils and quinoa in a pressure cooker.
- Add in the water, salt, turmeric, ginger paste, and green chilis.
- Cook under pressure for about 25 minutes.
- While the mixture is cooling, heat the oil in a heavy pan over medium heat for about 1 minute.
- Add the cumin seeds and wait for 30 seconds for them to sizzle lightly.
- Add in the onions and cook on medium-low heat for 10 minutes until the onions are a dark golden brown color.
- Remove the pressure cooker and mix the lentil mixture well, it should have a soft and creamy consistency.
- Add in the onion cumin mixture and stir well.
- Squeeze in the lime juice and garnish with the cilantro before serving
You will need to cook this for about 1 hour and 15 minutes in a saucepan, stirring occasionally and adding some more water as needed to ensure a soft risotto like texture. This recipe freezes well.