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Detox Kitchari
What's great about it
Ingredients
Serves 4
1 brown onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
2 tablespoons turmeric, fresh, grated or 1/2 teaspoon dry
1 tablespoon ginger, fresh, grated
2 garlic cloves, smashed
2 tablespoons extra virgin olive oil, or ghee
2 teaspoons ground cumin
125 g (1/2 cup) moong dal (yellow lentils), soaked overnight, drained
125 g (1/2 cup) basmati rice
2 litre (8 cups) water, freshly boiled
sea salt, to taste
60 ml (1/4 cup) coconut milk
2 generous tablespoons nutritional yeast flakes, optional but delicious
2 spoonfuls green sauce, see notes
Method
SAUTÉ onion, carrot, celery, turmeric, ginger and garlic with the olive oil for 1 minute over a medium heat. Add the cumin, dhal, rice and water and stir through. Add a pinch of salt.
SIMMER for 1 hour over a low heat, partially covered, stirring occasionally to prevent sticking. Add more water if required, the consistency should be a thin porridge.
STIR THROUGH coconut milk and nutritional yeast.
DIVIDE between serving bowls and enjoy.
Notes and Inspiration
To make green sauce, blend 1 bunch parsley, 1 bunch coriander (cilantro), the juice from 1⁄2 lime, 2 teaspoons Dijon mustard, 1 clove garlic and 125 ml (1⁄2 cup/4 fl oz) olive oil. Serve a spoonful over kitchari with a dollop of coconut yoghurt or milk.