Garden kitchari with coconut ginger chutney
Hospital
Saint John's Medical Center
Prep time
30 minutes
Cook time
1 hour 15 minutes
Yield
20 servings
Recipe type
Plant-based
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ingredients
Ingredients
4 cups split yellow mung dal
2 cups Basmati rice
6 tablespoons coconut oil
2 teaspoons whole cumin seeds
2 teaspoons whole mustard seeds
2 teaspoons whole fennel seeds
2 teaspoons whole coriander seeds
10 green cardamom pods
2 teaspoons ground cumin
1 1/2 tablespoons ground turmeric
1 cinnamon stick
1 tablespoon asafetida powder (optional)
3 tablespoons grated ginger
4 teaspoons sea salt
2 cups small diced onion
2 tablespoons minced garlic
3 cups 1/2-inch cubed turnips
3 cups 1/2-inch cubed carrots
3 cups riced cauliflower
1 1/2 cups 1/2-inch cubed sweet potato
1 1/2 cups 1/2-inch cubed butternut squash
2 cups 1/2-inch diced zucchini
2 cups 1/2-inch cut green beans
1 1/2 pounds baby kale
20 cups vegetable stock (may need more to reach desired consistency)
Cilantro for garnish
2 cups Basmati rice
6 tablespoons coconut oil
2 teaspoons whole cumin seeds
2 teaspoons whole mustard seeds
2 teaspoons whole fennel seeds
2 teaspoons whole coriander seeds
10 green cardamom pods
2 teaspoons ground cumin
1 1/2 tablespoons ground turmeric
1 cinnamon stick
1 tablespoon asafetida powder (optional)
3 tablespoons grated ginger
4 teaspoons sea salt
2 cups small diced onion
2 tablespoons minced garlic
3 cups 1/2-inch cubed turnips
3 cups 1/2-inch cubed carrots
3 cups riced cauliflower
1 1/2 cups 1/2-inch cubed sweet potato
1 1/2 cups 1/2-inch cubed butternut squash
2 cups 1/2-inch diced zucchini
2 cups 1/2-inch cut green beans
1 1/2 pounds baby kale
20 cups vegetable stock (may need more to reach desired consistency)
Cilantro for garnish
preparation
Instructions
1. Rinse dal and rice separately in water until the water runs clear, usually takes 3 to 4 changes of water. Strain the water.
2. In a saucepan, add 3 1/2 cups water and a pinch of sea salt. Bring to a boil, add the rice and stir. When it boils, cover and turn heat down as low as possible. Cook for 15 minutes, turn it off and let it sit for 5 minutes. Remove cover and fluff rice with a fork.
3. In a large pot, add cumin seeds, fennel seeds, mustard seeds, coriander seeds, and cardamom. Toast until fragrant. Remove seeds and grind fine in a spice grinder.
4. Add coconut oil to the pot, add onions, and cook until translucent. Add garlic and ginger and cook until fragrant. Add all ground spices, cinnamon stick, salt, all vegetables except the kale, dal, and vegetable stock. Bring to a simmer for approximately 1 hour.
5. Add kale and continue to cook for 10 more minutes. You can add more vegetable stock to reach a soupier consistency if desired. Serve in a bowl topped with Basmati rice, coconut ginger chutney, and fresh cilantro.
2. In a saucepan, add 3 1/2 cups water and a pinch of sea salt. Bring to a boil, add the rice and stir. When it boils, cover and turn heat down as low as possible. Cook for 15 minutes, turn it off and let it sit for 5 minutes. Remove cover and fluff rice with a fork.
3. In a large pot, add cumin seeds, fennel seeds, mustard seeds, coriander seeds, and cardamom. Toast until fragrant. Remove seeds and grind fine in a spice grinder.
4. Add coconut oil to the pot, add onions, and cook until translucent. Add garlic and ginger and cook until fragrant. Add all ground spices, cinnamon stick, salt, all vegetables except the kale, dal, and vegetable stock. Bring to a simmer for approximately 1 hour.
5. Add kale and continue to cook for 10 more minutes. You can add more vegetable stock to reach a soupier consistency if desired. Serve in a bowl topped with Basmati rice, coconut ginger chutney, and fresh cilantro.
Notes
You may substitute any other vegetables as desired.
*Asafetida powder: A staple in vegetarian Indian cooking, made from the taproot, it has a strong odor, but when cooked, it offers a smooth flavor similar to cooked leeks.
*Asafetida powder: A staple in vegetarian Indian cooking, made from the taproot, it has a strong odor, but when cooked, it offers a smooth flavor similar to cooked leeks.
