This was a love at first sight kind of meal. The recipe (by Oh, Holy Basil), takes the nourishing kitchari I know and love and pairs it with some of my all-time favorite flavors: tamarind, saffron, cumin, tamari, coconut, cilantro . . . plus, sweet potatoes, leafy greens, creamy yogurt . . . Oh, my!
Though the recipe below involves many steps (each of which is worth it, I promise!), my version cuts the overall time and ingredient list by taking advantage of our Kitchari Spice Mix.
Still, I highly recommend you read the original post where Dillon beautifully explains the philosophy behind yogi eating and the role kitchari plays within that context. If you’re on the fence it’ll be the inspiration you need to dive in. A experience well worth the effort.
INGREDIENTS
Kitchari
- 1 tablespoon Elemental Alchemy’s Kitchari Spice Mix
- 1 cup basmati rice
- ½ cup yellow mung daal
- 1½ tablespoon ghee (or coconut oil)
- 6 cups water
Coconut Chutney
- 1 cup shredded coconut
- 1 jalapeño, seeded and chopped
- 1 1-inch piece of ginger, peeled and roughly chopped
- ⅓ cup cilantro leaves and tender stems, roughly chopped
- ½ cup water, more if needed
- ½ teaspoon black mustard seeds
- ½ teaspooon salt
Masala Sweet Potatoes
- 2 tablespoons coconut oil
- 3 medium sweet potatoes
- ½ teaspoon garam masala
- ½ teaspoon corriander
- ¼ teaspoon cumin powder
- ¼ teaspoon cinnamon
- ¼ teaspoon powdered ginger
- ¾ teaspoon sea salt
Saffron-Turmeric Yogurt
- a pinch of saffron threads, crumbled with the finger tips
- 1 tablespoon boiling water
- 1½ teaspoons grated fresh turmeric or a good pinch of dried
- ⅛ teaspoon cardamom
- 1 cup unsweetened coconut, sheep or goat yogurt
Tamarind-Sesame Greens
- 2 medium bunches of kale
- 1 tablespoon +1 teaspoon unhulled white sesame seeds
- 1 tablespoon coconut oil
- ¼ cup tamarind pulp soaked in ⅓ cup boiling water
- 2 teaspoons maple syrup
- 1 teaspoon tamari
- salt to taste
Optional garnish
- sprouts
- sesame seeds
- melted ghee
INSTRUCTIONS
Kitchari
- In a medium saucepan warm the ghee. Add the Kitchari Spice Mix and sauté for one to two minutes.
- Add the rice and mung dal and sauté for another couple of minutes.
- Next, add 6 cups of water and bring to a boil before turning heat to low, covering and cooking for 30-45 minutes. Stir now and then to prevent sticking.
- The ideal consistency is similar to oatmeal so add more water if needed. Allow to saucepan to cool slightly before serving.
Coconut Chutney
- Place everything except the mustard seeds into the jar of a blender. Blend until smooth, adding more water if needed.
- Heat a small pan and add the mustard seeds, shaking, until they start to pop. Remove from pan and set aside to cool slightly.
- Add the mustard seeds to the chutney and stir to combine.
Masala Sweet Potatoes
- Preheat the oven to 400°.
- Wash the sweet potatoes, pat them dry and cut into ¼-inch slices.
- Mix the spices and salt together in a small bowl.
- Put the 2 tablespoons of coconut oil into a large baking dish and place the dish into oven for about a minute or until the oil has melted.
- Remove and add the sweet potatoes and spice mixture, tossing to coat. Make sure that the rounds are in a single layer.
- Place in the oven and bake for about 30 minutes, until the sweet potatoes are beginning to brown, tossing half way through the coking process.
- Remove from the oven and let cool slightly. Add more salt if needed.
Saffron-Turmeric Yogurt
- Place the saffron in a small bowl and pour the tablespoon of boiling water over it. Set aside to infuse for 5 minutes.
- Juice the turmeric by placing the grated flesh into cheese cloth and squeezing the juice into a small bowl.
- Add the saffron, turmeric juice (or pinch of dry turmeric) and cardamom to the yogurt and stir to combine.
Tamarind-Sesame Greens
- Wash the kale and tear the leaves from the stems. Place in a colander and set aside to drain.
- Mash the tamarind pulp into the water until a paste forms. Pass it through a strainer, pushing the liquid through with the back of a spoon. Add the maple and tamari to the tamarind water and stir to combine. Set aside.
- Set a large sauce pan over medium-high heat and toast the sesames, shaking the pan frequently, for about a minute.
- Add the coconut oil and swirl the pan to coat. Add the kale and cook, tossing, until the it has wilted, about 5 minutes. Add the tamarind mixture and cook for another 30 seconds, tossing to combine. Turn off heat.
- Divide the kitchari into bowls and arrange the sweet potatoes, greens and chutney on top. Drizzle with the saffron yogurt.
- Optional: Garnish with sprouts, sesame seeds and/or ghee.
