The Kitchari is an Indian Ayurvedic dish traditionally prepared with rice and lenses, known for its detoxifying and digestible properties. In this gluten -free , quinoa replaces rice , offering a more protein alternative. In the Indian tradition, this nourishing dish is ideal for rebalancing the body, thanks to the association of digestive spices such as turmeric , cumin and ginger . It is often consumed during periods of fasting or convalescence, because it soothes the digestive system while providing essential nutrients. Easy to prepare , it can be enjoyed alone or accompanied by sautéed vegetables and a drizzle of ghee or coconut oil.
Ingredients
Preparation
-
Heat the coconut oil or the ghee in a deep pan over medium heat. Add the cumin and mustard seeds, and brown until they crackle.
-
Add the grated ginger, turmeric, ground coriander and black pepper. Mix a few seconds to release the aromas. Add the carrots, if you use them.
-
Rinse the quinoa and the lenses, add them then pour the water. Salt slightly.
-
Bring to a boil, then reduce the heat and simmer covered for about 20 minutes, stirring from time to time.
-
If you use spinach, add them after 10 minutes of cooking.
-
Once the kitchari is well cooked and creamy, remove from the heat and let stand for 5 minutes before serving.
-
Serve hot, garnished with a drizzle of ghee or coconut oil and fresh herbs.
-
Cooking at the Ninja Foodi
Brown in the same way, spices, condiments and carrots in Sear/sautéed mode, with oil. Turn off this mode, add the quinoa and rinsed lenses, water and cook in Pressure, Low, 5 minutes, Delayed Release.
