Kitchari has been Ayurveda’s age-old signature detoxification dish. This dish takes a western twist with quinoa, which is protein rich, in place of white basmati rice, which makes this Kitchari flavourful and extra nutritious.
- 1 cup quinoa (preferably soaked for 3-4 hrs)
- 1 cup split mung beans (preferably soaked for 2-3 hrs)
- 1 teaspoon olive oil or coconut oil
- 1 teaspoon cumin and mustard seeds
- 1 teaspoon fennel powder
- 1 1/2 teaspoons coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon asafoetida powder
- 1-2 teaspoons red chili powder (optional)
- 2-3 tablespoons chopped cilantro
- 1 teaspoon freshly squeezed lime/lemon Juice
- Salt to taste
- Approximately 2-4 cups of water
For Raw Topping Sauce:
- 1 cup of assorted veggies (colourful peppers, zucchini, onion, avocado, cucumber, cherry tomatoes)
- 1-2 teaspoons curry powder
- 1 -2 teaspoons coconut oil
- 1-2 teaspoons pure maple syrup
- Salt to taste
- 1 teaspoon lime/lemon juice
- Water as needed to make the sauce
For the Kitchari:
- If you use a pressure cooker, you can cook the grains and make the kitchari all in one pot.
- Add the oil in the cooker pan and then sauté the cumin seeds and mustard. Later on add the beans and quinoa mixing it with the above-mentioned spice powders. Sauté this for a minute until you smell the pleasant aroma.
- Add water so that the pot is covered and pressure cooker for 4-5 whistles. The consistency should be mushy and thick.
For the Sauce:
- Mix all these ingredients in a bowl with the assorted veggies. For the best flavours to come out, keep these veggies marinated for about 30 mins.
- Top this sauce on Kitchari and enjoy this nutritious ayurvedic detox dish!