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Lentil and Quinoa Kitchari [Vegan]

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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]

Ingredients

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

Preparation

  1. Place the red lentils and quinoa in a pressure cooker.
  2. Add in the water, salt, turmeric, ginger paste, and the green chilis.
  3. Cook under pressure for about 25 minutes.
  4. While the mixture is cooling, heat the oil in a heavy pan over medium heat for about 1 minute.
  5. Add the cumin seeds and wait for 30 seconds for them to sizzle lightly.
  6. Add in the onions and cook on medium-low heat for 10 minutes until the onions are a dark golden brown color.
  7. Remove the pressure cooker and mix the lentil mixture well, it should have a soft and creamy consistency.
  8. Add in the onion cumin mixture and stir well.
  9. Squeeze in the lime juice and garnish with the cilantro before serving

Notes

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.

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AUTHOR & RECIPE DETAILS


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Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!


 

 

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13 comments on “Lentil and Quinoa Kitchari [Vegan]”

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Peg Pedone
6 Months Ago

I have to support JH comment that a way to print out these recipes would be a tremendous improvement to this site. I have tried using copy and paste but not possible using my phone. Very time consuming to transcribe by hand but seems the only option. Suggestions??? (I’m using phone or tablet)


Reply
Alissa
13 Dec 2017

I highlight and then copy into notepad or Notes. that removes all the formatting. I can print it from there.

Dale Vardeman
1 Years Ago

Yummiest!!


Reply
Dale Vardeman
1 Years Ago

Yummiest!!


Reply
Jasmin Patel
1 Years Ago

Khichdi is very light for you tummy too


Reply
JH
4 Years Ago

I love these recipes. Is there a way you could set them up separately, in a printable format? A lot of recipe sites do that so you can print it out and use the recipe on paper. Thanks in advance.


Reply
Lew N Libbi Hunter
4 Years Ago

This looks and sounds so delicious.


Reply
Amanda Lynn Cadena
4 Years Ago

Melissa Ann McDaniel


Reply
Methuzulah Gem
4 Years Ago

Jamie Cooley


Reply
Unprocessed People
4 Years Ago

I'll have to try. Thanks!


Reply
Happy Vegan
4 Years Ago

This looks amazing. Thanks for sharing!


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