SPRING THYME KITCHARI - CLEANSING LENTIL RICE DISH

A delicious cleansing meal for the Springtime. 
Recipe serves 3-4

vegetarian - lactose free - sattvic - tridoshic  

INGREDIENTS: 

- 2 cup red split lentils 

- 1cup split mung beans 

- 1/2cup brown basmati rice 

- roughly 6cups of spring water (add more depending on desired consistency and type of cooking pot I like mine soupy) 

- 1cup of 100% organic grass-fed ghee 

- 1small brown onion roughly chopped into quarters 

- 1garlic clove bruised 

- 2 sliced chunks raw ginger 

- 2ripe roma tomatoes cut into quarters and salted 

- dried spices 1tablespoon whole mustard seeds, 1tbls organic turmeric powder, 1/2tsp org chilli flakes, org dried thyme, org black pepper, 1tbls org herb salt, australian pink salt flakes to taste

- Fresh herbs of thyme and parsley from the garden

- Your choice of seasonal vegetables but here I used red cabbage leaves & Chinese cabbage from the garden and an organic sweet potato that I had in the cupboard 

METHOD:

1. In large heavy bottom pot (clay pot if you have) add the lentils rice and rinse thoroughly 3x under running water

2. To the lentils and rice add the water, herb salt, turmeric, chilli, dried thyme black pepper and 2 sprigs of thyme place lid on and bring to boil before reducing heat and simmering on medium for approx 15-20min or until lentils are tender. Turn off heat and let them slowly cook in the juice if you like them to be soupy like me. 

3. In hot raw cast iron wok add 1/4cup ghee and bring heat to almost smoke point then add mustard seeds to pop, then place in the ginger, onion and garlic, keep on medium to high heat stirring irregularly to char the onion then once onion looks cooked add in salted tomatoes and some more fresh thyme and cook until tomatoes are slightly tender.

4. combine with the onion mixture with lentils and add remaining ghee & ripped parsley 

5. steam vegetables and drizzle with some ghee and salt 

6. Enjoy outside beside the garden among the spring flowers  (*^ v ^*) 

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