SPRING CLEAN KITCHARI

SPRING CLEAN KITCHARI WITH ZUCCHINI, BABY TURNIPS & TATSOI

  • PREP TIME: 10 mins
  • COOK TIME: 45 mins
  • TOTAL TIME: 55 mins
  • Recipe type: Lunch, Dinner, Meatless Main
  • Cuisine: Ayurvedic
  • Serves: 6

INGREDIENTS

  • 2 Tbsp. ghee (or coconut oil)
  • 3 tsp.kitchari spice mix**
  • 1 cup organic split mung dal**
  • 1 cup brown basmati rice
  • 6 cups boiling low sodium vegetable broth
  • 2 small zucchini, halved & sliced into half moons
  • 1 small bunch baby turnips, trimmed, peeled & quartered
  • 1 small bunch tatsoi, chopped
  • Coconut aminos, or tamari to taste
  • Optional toppings - cilantro pesto, fresh herbs (basil, cilantro), sliced avocado, micro greens

INSTRUCTIONS

  1. In a medium sauce pan, bring vegetable broth to a low boil.
  2. Rinse rice & beans.
  3. In a medium saucepan warm the ghee. Add the kitchari spice mixture & sauté for one to two minutes. Add rice & mung beans, coat with the ghee & spice mixture & sauté for another couple of minutes.
  4. Add vegetable broth, bring to a boil reduce the heat to medium-low. Cover & cook for 20 minutes, then add zucchini & turnips. Cook for an additional 20-25 minutes until beans & rice are creamy tender (approximately 45 minutes total). Add tatsoi & stir until wilted.
  5. Season with liquid aminos or tamari & garnish with optional toppings. Finish with a squeeze of fresh lemon!
Grace Dalvin