This gentle morning kitchari is a warm and comforting dish to start your day on the right foot. Rich, creamy, and packed full of herbs and spices, you'll be fully energized as you head into your day!
1tablespoonfinely grated or minced fresh gingeror 1 teaspoon ground ginger
¾cup white basmati or jasmine rice, rinsed(140g)
1cupdried moong dal, toor dal, urad dal, or red lentils(200g)
1teaspoonground turmeric
¼teaspoonground cloves
1teaspoonsalt
¼teaspoonfreshly ground black pepper
4cups low-sodium vegetable broth(950ml)
2cups water(475ml)
Optional Toppings
lemon wedges
chopped fresh cilantro
melted coconut oilfor drizzling
Instructions
Heat the oil in a large pot over about medium heat. When the oil is shimmering, add the mustard and cumin seeds and cook, stirring constantly, until the seeds begin to pop, about 2 minutes. Add the onion, carrots, and ginger and sauté for about 5 minutes, until the onion is tender and translucent.
Stir in the rice, dal, turmeric, cloves, salt, pepper, broth, and water and bring to a boil over high heat. Lower the heat, cover, and simmer for 20 minutes. Remove the lid, stir well, and then simmer, uncovered, for 5 to 10 minutes, until the texture resembles porridge (for a soupier texture, decrease the cooking time, and for a thicker texture, cook it bit longer). Taste and adjust the seasonings if desired. Serve with your toppings of choice.