Anny’s Kitchari

Ingredients 

• 6 Tbs Cultured Ghee

• 2 tsp Whole Cumin Seeds

• 2 tsp Ground Coriander

• 1/2 tsp Cayenne Pepper 🔥

• 1 tsp Ground Turmeric

• 1 Tbsp Salt

• 2 cups Red Split Lentils

• 1 cup Yellow Split Lentils - soak for an hour or two or give them a quick boil separately before adding to pot as they take longer to cook / after soaking or boiling they expand in size to equal 2 cups

• 1 cup Basmati Rice

• 1 cup Quinoa

• 12 cups water

• 10 small chunks of ginger (to be taken out later)

  *Make all teaspoons heaping & feel free to adjust spices to your personal preference

Instructions 

• In a large soup pot (5 quart minimum) warm the ghee over medium / low heat

• Put in the cumin seeds, ground coriander, cayenne & turmeric

• Let the spices marry with the ghee for a few min

• Then add the lentils, rice, quinoa & water & ginger slices

• Stir, turn heat to high & bring to a simmer

• Cover, leaving the lid slightly ajar, turn heat to low, and simmer gently for approx 1 hr (I also sometimes don’t cover / which results in some water evaporation & increased concentration of flavor)

• Stir every 5 min for the last 15 min to prevent sticking

• In the last few min of cooking add the salt and a bag of frozen peas - the soup pot will be quite full at this point

• Remove the ginger before serving or leave it in for extra flavor and set aside when found

  TIMING: Within a half an hour of putting all the ingredients together, it will be simmering

  SERVING: Pairs well with plain yogurt and fresh cilantro / add addt’l vegetables as desired / accompanies simply prepared meat well

  FREEZING: Kitchari freezes beautifully for future meals / when feeezing in glass jars, pack lightly to leave room for expansion

  NOTE: Add water as desired to achieve preferred consistency of dry vs more porridge like

Thank you to Anny for this delicious dish!