Butternut Kitchari by Maddy Trueman
by Rose Lamont·
Keep your organs warm through the winter season with Ayurvedic inspired Kitchari.
1 cup yellow split peas
1 cup basmati rice
1/4 cup ghee or coconut oil
2 tsp fennel seeds
2 tsp fenungreek
2 tsps cumin powder
2 tsp ground coriander
1 tsp black mustard seeds
2 tsp turmeric powder
1 inch piece of garlic, minced or 1 tsp ginger powder
8 cups vegetable stock or water
1/2 cup coconut cream
1/2 butternut pumpkin, cubed and roasted
Handful of spinach
Salt and pepper, to taste
Coconut yoghurt, coriander and sauerkraut, to serve
- Soak the split peas and basmati rice in a large bowl of water for minimum one hour. Drain and rinse well.
- Combine all spices in a small bowl.
- Melt the ghee in a large pot or saucepan over low heat. Add spices and mix for one minute. The spices should be golden and fragrant, do not let them burn or they will make the dish bitter.
- Add rice, split peas and vegetable stock to the pot. Bring to a boil. Once boiling, reduce to a low heat with the lid on.
- Stir regularly. Simmer for 35-45 minutes or until absorbed, the rice and split peas should be completely soft. Add more water if necessary. Stir through roast pumpkin, coconut cream and spinach. Taste and season with salt and pepper.
- Remove from heat and serve into bowls. Top with coconut yoghurt, coriander and sauerkraut (optional). Enjoy!