Kitchari with Onions, Celery, and Carrots

Kitchari with Onions, Celery, and Carrots

Serves 6-8

1 c yellow split mung beans (dal) (Soaked overnight, or for at least a few hours, and rinsed well)

1 c white basmati rice (Rinsed well)

3-4 tbsp sesame oil

¼ tsp hing (aka: asafoetida)

1 ½ tsp fennel seeds

1 ½ tsp cumin seeds

1 tsp coriander seeds

1 tsp black mustard seed

1 ½ tbsp turmeric powder

1 tsp cinnamon

½ tsp cardamom

½ tsp ajwain

½ -1 tsp black pepper

½-1 tsp dried ginger powder (Can omit if it causes acid tummy)

¼-½ tsp red chili powder (NOT the chili powder you use to make chili.)

1 medium sweet (vidalia) or yellow onion chopped

2-3 fresh curry leaves if you have them (Indian Markets usually have these near the register or in the refrigerator)

1 tsp salt, and to taste

2-3 stalks celery, chopped

2 medium carrots, chopped

6 c water

Lemon wedges

Cilantro for garnish

Pick through your beans to make sure there are no small stones masquerading as mung dal. Soak the beans for as long as you have, overnight is best. Soaking makes them easier to digest. In a pinch you can just soak them for as long as it takes you to do everything up until you add them to the pot. Rinse your rice well. I like to put it in a big fine mesh strainer and rinse that way, but everyone has their own method.

Crush the fennel, cumin, and coriander seeds in a mortar and pestle. Don’t have one?? You could grind them in a coffee grinder you have specifically for that purpose. You can also put the seeds into a plastic bag and go at it with something hard and sturdy. Paperweights can be useful for this purpose, so can rolling pins. (But, really get a mortar and pestle, it’s worth it. Make sure it’s stone, I have found the porcelain ones are challenging for seed grinding.) Don’t grind the mustard seeds. You could use pre-ground spices (and I have totally done this as a last resort), but the finished product will not be the same.

Heat the sesame oil over medium heat until it starts to shimmer, then add your hing, fennel, cumin, coriander, ajwain, and mustard seeds and stir. Allow them to cook until they become fragrant and the mustard seeds begin to pop a little. Then add the turmeric, black pepper, ginger powder, cardamom, cinnamon, and red chili powders and stir to combine. There should be enough oil that this mixture does not turn into a lumpy dry paste. Add more sesame oil to the pot if it seems necessary.. Cook for 1-2 minutes and then add the onion, curry leaves, and salt. Saute until onions become translucent and curry leaves fragrant. The curry leaves will pop, this is normal To this mixture add the celery and carrots and stir to combine.

Now add the rinsed rice and saute until the rice starts to become a little translucent and begins to take on the colour of the dish, 1-2 minutes. Then add your soaked and rinsed mung dal and stir to combine.To this, add 6 cups of water. If you want to save time and have an electric kettle (trust me, if you have the space you should have an electric kettle), you can add boiling water. Stir to combine and taste for salt. Add more if necessary. Bring to a boil uncovered. Once boiling well, reduce to a simmer, cover, and LEAVE IT ALONE for 20-25 minutes. Don’t lift the lid until at least 20 minutes are up. If at 20 minutes you lift the lid and there is a lot of liquid still simmering, you can replace the lid and let it go for another 5 minutes, checking in at the 2-3 minute mark depending on your liquid level. Once the water has been mostly absorbed (about 80-90%) turn off the heat, leave covered and let set for 5 minutes. DO NOT STIR!! Stirring will lead to wallpaper paste consistency and sad eaters.

To serve, scoop into your favourite bowl and sprinkle with as much or as little cilantro as your heart desires. Squeeze a little lime juice into your kitchari, it’s lovely! I like to enjoy this with a nice crusty piece of warm bread slathered in ghee and sprinkled with salt.

INSTANT POT DIRECTIONS:

Follow most of the above, using the saute function on your pot. I find that I often have to toggle between the lowest and medium settings as I saute, as one is a little too hot and the other a little too not. It is totally legal to do this. Reduce the water to 4 cups or so, depending on how soupy you would like your kitchari, (still make sure to taste for salt) and cook on High Pressure for 3 minutes with a 10 minute Natural Pressure Release. Remember, do not stir the final product lest you end up with glop.