COMFORTING CAULIFLOWER LENTIL KITCHARI

Name: COMFORTING CAULIFLOWER LENTIL KITCHARI
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: 1 cup dry brown basmati rice, rinsed well; 2 teaspoons mustard seeds; 1 teaspoon cumin seeds; ½ teaspoon fennel seeds; 1 cup yellow onion, chopped; 1 cup cauliflower florets, chopped into ½- to 1-inch pieces; 1 tablespoon fresh ginger, grated; 1 cup red lentils, rinsed well; 1 teaspoon ground turmeric; ¼ teaspoon ground coriander; 4 cups unsalted or low-sodium vegetable broth; ½ teaspoon salt, optional; ¼ teaspoon ground black pepper, optional; 1 to 2 tablespoons freshly squeezed lemon juice; Freshly chopped cilantro to taste, optional; Pinch crushed red pepper, optional

7 steps

Prep:10minCook:35min

This is a house favorite at Food Revolution Network for its divine flavors, comforting warmth, and nourishing ingredients. Plus, it only takes ten minutes to prepare, and while it’s cooking, your home will be filled with natural aromatherapy. The word kitchari means “mixture,” and it’s traditionally a combination of rice and mung beans in a warm souplike dish, although a variety of grains and legumes can be used, like the lentils we use below. Bonus: If you want to eat more beans but fear the (gassy) consequences, kitchari is known for its digestive ease!

Updated at: Sun, 05 Nov 2023 09:57:46 GMT

Ingredients

4 servings

1 cupdry brown basmati rice

rinsed well

2 teaspoonsmustard seeds

1 teaspooncumin seeds

½ teaspoonfennel seeds

1 cupyellow onion

chopped

1 cupcauliflower florets

chopped into 1/2- to 1-inch pieces

1 tablespoonginger

fresh, grated

1 cupred lentils

rinsed well

1 teaspoonground turmeric

¼ teaspoonground coriander

4 cupsvegetable broth

unsalted, or low-sodium

½ teaspoonsalt

optional

¼ teaspoonground black pepper

optional

1 tablespoonslemon juice

freshly squeezed

cilantro

Freshly chopped, to taste, optional

crushed red pepper

optional

Instructions

Step 1

Boil 2 cups of water in a medium pot and heat on high until boiling. Add the rice and boil for 5 minutes.

Step 2

Turn off the heat after 5 minutes and drain the rice. Set aside.

Step 3

Heat a large pan on medium-high heat. Add the mustard, cumin, and fennel seeds and cook, stirring constantly, until the seeds begin to pop, about 2 minutes.

Step 4

Reduce the heat to medium Add the onion, cauliflower, and ginger, and sauté for about 3 to 4 minutes, until the onion is tender and translucent. Deglaze the pan with water or vegetable broth as needed.

Step 5

Stir in the rice, lentils, turmeric, coriander, vegetable broth, salt and pepper, and 2 cups of water. Bring to a boil over high heat. Lower the heat, cover, and simmer for 20 minutes.

Step 6

Stir the kitchari well, and simmer, uncovered, for 10 to 15 minutes or until it resembles dal or soup. For a soupier texture, decrease the cooking time. For a thicker texture, cook it a bit longer. Taste and adjust the seasonings as desired.

Step 7

Stir fresh lemon juice into the mixture and top with chopped cilantro and crushed red pepper, if desired.