When I saw this recipe in Eating Well, I just had to try it! Away from my own spice pantry but with Elemental Alchemy’s Kitchari Spice Mix on hand, I swapped out the slow cooker and list of ingredients for the stove top and a one-stop spice blend. I haven’t had the original but my family loved this variation. I hope you do, too!
INGREDIENTS
- 4 cups peeled & cubed winter squash
- 1 cup red lentils
- 1/2 cup toor dal (split pigeon peas)
- 1/2 cup millet
- 5 teaspoons Elemental Alchemy’s Kitchari Spice Mix
- 5 cups water
- 2 tablespoons ghee
- 1 teaspoon cumin seed
- 1 teaspoon black mustard seed
- pinch of asafetida (hing)
- 5 dried curry leaves
- 1 cup fresh corn kernels
- Fresh cilantro for garnish
INSTRUCTIONS
- Wash and rinse the lentils, toor dal and millet and then in a medium pot, soak mixture in 5 cups hot water for 1 hour.
- Add the winter squash and Kitchari Spice Mix and bring to a boil.
- Reduce heat, cover and let simmer for ~45 minutes or until tender. Remove from heat.
- Heat corn over medium heat, stirring frequently, until just tender, 2-3 minutes.
- Optional: for pureed version, add squash-dal mix to a Vitamix and blend until smooth.
- Just before serving temper the ghee in a small saucepan. Once melted, add mustard seeds, cumin seeds, curry leaves and asafetida and cook until the seeds start to pop and darken in color, ~ 30 seconds.
- Pour the spiced ghee into the dal (pureed or not) and gently stir.
- Serve topped with the corn and cilantro.
