This week I made the vegan kitchari from Minimalist Baker and it was really tasty! I think I added a bit too much water because my texture was a bit soupy, and next time I make it I’m adding roasted sweet potatoes to make it even more filling and slightly sweet.
VEGAN KITCHARI
1 Tbsp coconut or avocado oil (or sub coconut milk for oil-free)
2 tsp whole cumin seeds (or sub half as much ground cumin)
1 tsp whole mustard seeds (or sub half as much mustard powder)
2 ½ Tbsp finely chopped fresh ginger
1 medium carrot, halved lengthwise, thinly sliced
1/2 cup basmati white rice
3/4 cup split yellow moong dal (or sub red lentils, but kitchari is typically made with mung beans)
1/2 tsp ground cardamom
1/2 tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric (plus more to taste)
3/4 tsp sea salt (plus more to taste)
3 ½ cups water
1/2 cup light coconut milk (optional // for creaminess, richness // sub more water if omitting)
1-2 Tbsp coconut aminos (optional // for depth of flavor)
FOR SERVING optional
Cilantro
Lemon or lime juice
Steamed kale (or other steamed or roasted vegetables)
Roasted sweet potatoes
Naan (or gluten-free)
Green curry paste