Kitchari
January 30, 2017
This kitchari from the Clean Soups cookbook is vegan and gluten-free and is a fantastic hearty comforting vegetarian dish for lunch or dinner.
Kitchari
This kitchari from the Clean Soups cookbook is vegan and gluten-free and is a fantastic hearty comforting vegetarian dish for lunch or dinner.
Ingredients
magic mineral broth:
- 6 unpeeled carrots, cut into thirds
- 2 unpeeled yellow onions, quartered
- 1 leek (white and green parts), cut into thirds
- 1 bunch celery (including the heart), cut into thirds
- 4 unpeeled red potatoes, quartered
- 3 unpeeled orange-flesh sweet potatoes, quartered
- 5 unpeeled cloves garlic, halved
- 1/2 bunch fresh flat-leaf parsley
- 1 (8-inch) strip kombu
- 12 black peppercorns
- 4 whole allspice (or juniper berries)
- 2 bay leaves
- 8 quarts cold filtered water, plus more if needed
- 1 teaspoon Celtic sea salt, plus more if needed
for kitchari:
- 2 tablespoons extra-virgin olive oil (or virgin coconut oil)
- 1 onion, diced
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced fresh turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1 1/4 teaspoons Celtic sea salt, plus more if needed
- 1/2 cup split mung beans, rinsed and soaked (*see notes)
- 1/2 cup brown basmati rice, rinsed and soaked (**see notes)
- 5 to 6 cups Magic Mineral Broth (recipe above)
- 1 head cauliflower, chopped into florets
- 2 carrots, peeled and diced
- 1 teaspoon fresh lemon juice, plus more to taste
- 2 tablespoons minced fresh cilantro, for garnish
Instructions
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To make the mineral broth, rinse all of the vegetables well, including the kombu.
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In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, red potatoes, sweet potatoes, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered, for at least 2 hours, or until the full richness of the vegetables can be tasted. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
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Strain the broth through a large, coarse-mesh sieve (use a heat-resistant container underneath), and discard the solids. Stir in the salt, adding more if desired. Let cool to room temperature before refrigerating or freezing. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.
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Heat the oil in a heavy-bottomed pot over medium heat, then add the onion and sauté for about 4 minutes, or just until golden. Stir in the ginger, fresh turmeric, cumin, ground turmeric, coriander, and salt and sauté for about 1 minute. Add the beans and rice and stir to coat. Add 5 cups of the broth and bring to a boil. Decrease the heat to low and simmer, covered, for about 20 minutes, or until the rice begins to soften. Stir in the cauliflower and carrots and continue to cook until very tender and soft, another 20 minutes. Add another cup of broth if it becomes too thick. Stir in the lemon juice. Taste; it may need another spritz of lemon juice or another pinch of salt. Serve garnished with the cilantro, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Recipe Notes
*To soak the beans and rice, put them in a large bowl and add water to cover by 3 inches. Cover with a towel and soak for 8 hours or overnight. Drain well just before cooking.
**Kitchari is even better the next day; however, it will absorb most of the liquid, so you may need to add some broth or water to thin it out before reheating in a soup pot over medium-low heat.
Recipe from Clean Soups, copyright by Rebecca Katz with Mat Edelson, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photo copyright © 2016 Eva Kolenko
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Comments 1
I’ve been on a crazy soup kick lately. This looks AMAZING and really close to what I’ve been making! I’ll have to try this recipe! Yum!