Kitchari dish traditionally prepared with rice and lentils, known for its detoxifying and digestive properties. In this gluten-free , quinoa replaces the rice , offering a higher-protein alternative. In Indian tradition, this nourishing dish is ideal for rebalancing the body, thanks to the combination of digestive spices such as turmeric, cumin, and ginger . It is often consumed during periods of fasting or convalescence, as it soothes the digestive system while providing essential nutrients. Easy to prepare , it can be enjoyed on its own or with stir-fried vegetables and a drizzle of ghee or coconut oil.
Ingredients
Preparation
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Heat the coconut oil or ghee in a deep pan over medium heat. Add the cumin and mustard seeds, and fry until they crackle.
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Stir in the grated ginger, turmeric, ground coriander, and black pepper. Mix for a few seconds to release the aromas. Add the carrots, if using.
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Rinse the quinoa and lentils, add them then pour in the water. Add a little salt.
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Bring to a boil, then reduce heat and simmer covered for about 20 minutes, stirring occasionally.
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If you are using spinach, add it after 10 minutes of cooking.
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Once the kitchari is cooked through and creamy, remove from the heat and let it rest for 5 minutes before serving.
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Serve hot, garnished with a drizzle of ghee or coconut oil and fresh herbs.
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Cooking with the Ninja foodi
Sauté the spices, seasonings, and carrots in the same way using the sear/sauté function with the oil. Turn off this function, add the rinsed quinoa and lentils, water, and cook on pressure, low, for 5 minutes with delayed release.
