We love comfort food. When it comes to Indian cuisine, the kitchen is the ultimate comfort food.
Kitchari, a traditional Ayurvedic recipe, is typically prepared when someone in your family is feeling under the weather. It’s incredibly soothing, comforting, and gentle on the stomach.
This version of this delicious dish is inspired by cauliflower rice and uses basmati instead. It can be served over greens, grains, or roasted vegetables. This dish is perfect for any occasion, whether you are sick or not. We’ll show you just how simple this one-pot meal can be.
Kitchari
Kitchari, also known as khichri or Khichdi, is an Indian dish that has ancient roots. In 300 BC, Chanukya, a philosopher and statesman from India, wrote about a balanced dish made of rice, lentils, and oil or ghee. As early as the 14th century, other records described a similar meal.
Kitchari has two main ingredients: rice and lentils, usually moong dal. It is also commonly spiced with turmeric, ginger, and other spices. Kitchari is well-known in Ayurvedic Medicine for its detoxification properties and ability to balance the three doshas.
It is not a traditional version, as it uses cauliflower “rice” in place of rice. However, the ingredients and flavors are similar.
Make Cauliflower rice kitchari
This recipe takes a lot of time because you have to soak the moong dal (also known as split mung beans) in advance. This recipe requires you to wash your split mung bean – also known as moong dal – for 6-8 hours. This improves digestion and reduces cooking time.
After soaking, the process is easy. To begin, toast your whole spices, along with fresh tomato, serrano, and ginger.
The soaked moong daal is then sauteed and then simmered until tender.
When the cauliflower is tender, add more spices and your rice to give it a big flavor. If you prefer grains, we also offer basmati rice as an alternative.
You’ll be eating dinner in no time. Cover and simmer the dish until the flavors have merged. We did it! You did it. You did it.
Ingredients
MOONG DAL
- 3/4 cup moong dal or chana dal
KITCHARI
- Coconut or avocado oil 1 1/2 Tbsp (you can also use water, but turmeric is more bioavailable when it’s a little fat).
- Cumin seeds, 1 1/2 tsp
- Mustard seed 1 tsp
- Ginger, grated or finely chopped: 2 Tbsp.
- Serrano peppers: 2 small ones (seeds removed and diced; reduce heat or omit)
- Asafoetida (a seasoning substituted for onion and garlic or minced garlic)
- 1 cup diced tomatoes
- Two cups of water
- Two whole cloves ( Optional
- Cardamom pods, whole ( optional )
- 2 cups cauliflower rice*
- Garam masala: 1/2 tsp
- 1 tsp cumin ground
- Add more turmeric to your taste.
- Use up to 3 Tbsp Coconut aminos
- Add more salt to taste.
- Use 1/3 cup coconut milk (optional // to add creaminess and richness).
IF SERVING optional
- Cilantro
- Lime or Lemon
- Roasted vegetables
Instructions
- Add the moong dal or chana dal to a large pan and cover it with cool water. Soak for six hours or overnight. Rinse and drain after soaking. Set aside in a strainer.
- The same pot or skillet with a rim should be heated on medium heat. Once oil (or hot water) is heated, add cumin seeds, mustard seeds, ginger, serrano chilies, asafoetida*, and tomatoes. Stir occasionally while sautéing for a few moments (see photo).
- Add the moong dal next and cook for a couple of minutes while stirring. Add water, cardamom, and cloves (optional). Bring to a simmer and increase heat. Reduce heat to a low simmer and cover. Cook until the moong dal has reached a tender state – approximately 15-20 minutes.
- Stir together the coconut aminos, sea salt, turmeric, cumin and garam masala. Cover and cook for 10-15 minutes, stirring occasionally, until the cauliflower rice is cooked. Add more water if the mixture is too dry (you want the texture shown in the picture).
- Add coconut milk to the mixture at this point for a creamier texture. Add more salt if you want it saltier, coconut aminos if you want it deeper, cumin smoky, or garam Masala if you like the clove flavor.
- Serve over rice, greens, or roasted vegetables. This kitchen is delicious with roasted sweet potatoes, roasted beets, and cilantro. Also, try this Tahini Curry Paste Dressing.
- Keep leftovers in your refrigerator for up to five days or in the fridge freezer for up to one month. Reheat with the microwave or stovetop. If the coconut milk or water is dry, add more.
