Kitchari Rezept
g ginger (fresh)
Ingredients · Servings 4
- 20 g ginger
- 2 carrots
- 1 Zucchini
- 100g of spinach leaves
- 100 g Rice
- 250 g Mung-dal-Linsen
- 1 El Kokosöl
- 2 tsp cumin seeds
- 1 Tl Bockshornkleesaat
- 1 tsp coriander leaves
- 1 TL Senfsaat
- 2 tsp Turmeric
- 0.5 tsp black pepper
- 1.5 liters of water
- 250 ml coconut milk
- Salt
- Lemon juice
Method · 45 min
- Peel and grate the ginger thinly. Clean and peel the carrots and cut them into medium-sized pieces. Wash and trim the zucchini and also cut it into medium-sized pieces. Wash and drain the spinach. Rinse the rice and mung dal thoroughly.
- Heat coconut oil in a large, deep pan. Lightly toast cumin, fenugreek, coriander, and mustard seeds for about 30 seconds. Add ginger, turmeric, and pepper. Add carrots, zucchini, rice, mung dal, and 1 liter of water. Bring to a boil and stir. Cover and simmer over medium heat for about 15 minutes, adding the remaining water as needed.
- After about 15 minutes, stir in the spinach and coconut milk and simmer uncovered for another 10–15 minutes, stirring occasionally. The consistency should be creamy, like risotto. The rice and mung dal should still have a slight bite. Season the kitchari to taste with salt, pepper, and a squeeze of lemon juice.
Carrots (medium size)
Zucchini (medium size, approx. 300 g)
gg leaf spinach (fresh)
gg rice (basmati or jasmine)
gg Mung dal lentils (split and peeled mung beans, organic or Asian grocery store)
The Kokosöl (or Ghee)
Tsp Tsp mustard seeds (whole)
Lemon juice (fresh, to taste)