MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fall Kitchari With Cauliflower, Squash, Carrots & Greens
Categories: None
Yield: 4 Servings

1/2 c White basmati rice;
- soaked for 30 minutes or
- overnight
1/2 c Moong dahl;
- soaked for 30 minutes or
- overnight
1 ts Turmeric
1 ts Mineral salt
1/4 ts Hing (asafoetida)
2 Cinnamon sticks -OR-
1 ts Ground cinnamon
4 c Cauliflower (1/2 head);
- chopped
1 1/2 c Delicata squash (1/2 sm);
- sliced into half moons
1 c Carrots; chopped
4 c Greens; chopped
1 tb Olive oil
1 Shallot; chopped
1 cl Garlic; minced
Fresh ginger (1"); minced
2 ts Coriander seeds
2 ts Fennel seeds
1 ts Cumin seeds
2 tb Unsweetened coconut chips or
- flakes
1/2 c Fresh cilantro; chopped
1 Lime or lemon;
- cut into wedges
Tahini
Salt
Black pepper; freshly ground

Preparation time: 10 minutes
Cooking time: 40 minutes

Strain and rinse your rice and dahl 2 or 3 times until the water runs
clear. Combine the rice, dahl, turmeric, salt, hing, and cinnamon in a
large pot with 4 cups of water. Bring to a boil, then reduce to a low
simmer and cook, covered, for 20 minutes. Do not stir. Check to see
if the kitchari is drying out; if it is, add 1 cup of water.

Add the cauliflower, squash, and carrots to the pot. Stir gently to
combine, and cover for another 10 minutes. Add the greens for the
last 10 minutes, give it all a stir to incorporate, then cover to
wilt the greens. The kitchari should be very soft, like a porridge.

Meanwhile, make the tarka: Lightly grind the seeds with a mortar and
pestle. Warm the oil in a large frying pan over medium heat for about
1 minute. Add the shallot, garlic, ginger, seeds, and coconut, and
cook on low until they are fragrant, about 5 minutes. Be sure to
watch the tarka, as spices can burn easily.

When the kitchari is done, add the tarka and stir well to combine.

Serve topped with cilantro, a squeeze of lemon or lime juice, tahini,
or additional salt and pepper, as desired.

Recipe by Jennifer Kurdyla

Recipe FROM: <https://jenniferkurdyla.com/fall-kitchari/>

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