Kitchari is a protein-packed, savory porridge, made with lentils, rice, herbs and toasted spices. We are excited to bring you our version of this light but filling dish that we’ve created with our friends over at Purple Carrot!
This is the perfect dish to make if you have partied too hard, or just want to bring some balance into your meals. There’s no oil needed for this variation of kitchari—just a splash of vegetable broth to deglaze the pan. The rice and lentils will expand as they cook, creating a silky but toothsome texture that’s gently spiced with toasted cumin and mustard seeds. We’ve included a side of cuke-avo mint chutney on the side to add a clean note and some textural contrast. Warmed naan bread is the perfect vehicle to scoop it all up if you’d like!
If you’d like to make this dish, we’ve included a variation of it below, but you can also sign up at Purple Carrot to receive all of the pre-measured ingredients to make this Wicked Healthy meal! First-time customers can get $30 off via this link or by entering the promo code “wickedhealthy” at sign-up.
In case you missed it, check out our recent interview with Andy Levitt, CEO and Founder of Purple Carrot!
Kitchari with Cuke-Avo Mint Salad
for the kitchari
1/2 sweet white onion, diced small
6 C vegetable stock, prepared or homemade
1 C dried yellow split peas, covered in water and soaked overnight
1/2 C brown basmati rice, rinsed
1 T minced fresh ginger
2 1/2 t sea salt
1 fresh red fresno, or thai chile, sliced thin (optional)
1 t whole cumin seeds
1 1/2 t black mustard seeds
1 t ground turmeric
1 T coconut oil (optional)
1 1/2 lemons, juiced
for the cuke-avo mint salad
4-6 Kirby cucumbers or other small cucumbers
1/2 cup chopped mint
1 t sea salt
naan bread, warmed or toasted
to make the kitchari
Heat a heavy soup pot on medium heat. Add onions and dry saute, stirring to prevent sticking. When pan bottom is speckled brown, add a shot of stock to deglaze the pan. Drain and rinse peas and stir into pot along with rice, remaining stock, ginger, and salt. Halve chile lengthwise and add to pot. Bring to a simmer, uncovered and simmer gently until peas begin to fall apart, 25 minutes. The peas should be soft but not disintegrating.
Spoon cumin and mustard seeds into a small sauté pan and place on medium-high heat. Shake pan until you hear the seeds crackle and begin to smell some toasty goodness, 1 to 2 minutes. Add turmeric and toast until fragrant, 15-30 seconds, shaking pan to avoid burning. For more flavor, add 1 tablespoon of coconut oil along with ground spices.
Stir the spice mixture into kitchari. Remove from heat and squeeze in lemon juice.
Serve with a side of cuke-avo mint salad (recipe follows below) and sliced fresh chiles if you like it hot.
to make the cuke-avo mint salad
Trim ends from cucumbers, then cut each cuke in half crosswise and cube. Peel and slice the avocado and also cube same size as the cucumber.
In a mixing bowl, add the cukes, avo and mint, then squeeze with the lemon and sprinkle with sea salt. Serve as a cooling side or add a generous scoop atop the kitchari, along with the warmed naan bread.