Kitchari in quinoa (India) - a vegetarian and gluten -free ayurvedic dish
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.
- 200 g rinsed quinoa
- 100 g rinsed yellow lenses (Moong Dal)
- 1 liter of water
- 1 tbsp coconut oil or ghee
- 1 tsp turmeric
- 1/2 cc of cumin in seeds
- 1/2 cc of mustard seeds
- 1 tsp grated fresh ginger
- 1/2 cc of ground coriander
- 1 pinch of black pepper
- 1 diced carrot (optional)
- 1 handful (optional) spinach
- Salt to taste
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.