This is a recipe based on the principles of India's ancient traditional holistic lifestyle - Ayurveda. Kitchari (a rice and lentil porridge) is even more comforting during these cold months of winter. Cooked with warming spices and seasonal vegetables, this recipe yummy for your tummy!
1/2 cup white rice (preferably short-grain OR parboiled rice)
1/2 cup split mung beans
2 Tablespoons ghee
1 teaspoon cumin seeds
1 Tablespoon fresh ginger root, peeled and minced
1/2 jalapeno, minced
1/2 teaspoon ground turmeric
1 teaspoon sea salt (or as required)
1 cup peeled and chopped carrots
4 1/2 cups boiling water
1 cup frozen green peas, thawed
Using a colander, rinse lentils and rice under cold running water and set aside.
In a 3 or 4 qt sauce pan over medium heat, melt ghee.
Add cumin seeds, cloves, ginger, and jalapeno. Cook for a minute.
Add turmeric and sea salt. Cook for 15 seconds.
Add rice and lentils, and carrots, and saute for 2 minutes.
Add water, mix. Adjust salt if needed, and bring to a boil.
Once the mixture has come to a boil, reduce heat to simmer, and cover and cook for 25 minutes.
Using the back of a spatula, partially mash kitchari to create a thick porridge.
Finally, add green peas, mix, and serve.
NOTE: I prefer eating a slightly runny Kitchari during winter. If you prefer your Kitchari to be thick, then reduce the amount of water to 3 1/2 cups.