A hearty 1-pot meal of kitchari - a traditional Ayurvedic dish for when comfort food is on the brain. Easy to digest and incredibly soothing, our inspired take on this flavorful dish can be served atop greens, grains, or roasted vegetables.
*Asafoetida is a seasoning commonly used in place of onion and garlic, both of which can be aggravating and stimulating to our digestive system, according to Ayurvedic principles. Because it is not a common spice, you can sub 2 cloves minced garlic and 1 minced shallot per 1/4 tsp asafoetida. Add to the recipe when cooking the spices and pepper. Just know that using asafoetida is the more traditional way to prepare kitchari.
*For a more traditional approach, you can sub 1/2 cup dry (92 g) basmati rice per 2 cups cauliflower rice. If going this route, add to the pan at the same time as the moong dal. You'll likely need to add more water - start with 1/2 cup (120 ml) and work up from there.
*Recipe adapted loosely from Ascension Kitchen.
*Prep time reflects soaking beans and prepping ingredients.
*Nutrition information is a rough estimate calculated without optional ingredients.