Kitchari with cinnamon sweet potatoes
Kitchari is a rice and lentil dish that I often make for new mums in the early postpartum weeks. Delicious, nourishing, easy to digest. I serve it with cinnamon sweet potatoes, and a dollop each of ghee and natural yoghurt. Like a warm hug in a bowl!
Kitchari with Cinnamon Sweet Potatoes, New Mama Chai & Carrot Cake Breakfast Cookies.
Ingredients for KITCHARI
2 Tablespoons ghee/coconut oil
4 cloves garlic grated/minced/chopped very small
1 inch chunk of fresh ginger grated with the tiny grater
2 teaspoons cumin seeds
2 teaspoons coriander powder
½ teaspoon turmeric powder
¼ teaspoon ground cardamom
1 teaspoon himalayan salt
1 cup of red lentils or traditionally it’s 1 cup of mung DAHL soaked overnight (NOT mung BEANS). (But most mums find it easier to get hold of red lentils)
9-11 cups water
1 cup basmati rice
About a tablespoon fresh chopped coriander
Fresh natural yoghurt to serve
INGREDIENTS FOR CINNAMON SWEET POTATOES
2 large sweet potatoes peeled and chopped into 2 cm chunks
1 teaspoon ground ginger
1 teaspoon cinnamon
2 cloves garlic grated with the tiny grater or minced or diced into very tiny pieces
1⁄2 teaspoon sea salt
3ish tbsp olive oil
1 tbsp fresh chopped coriander
METHOD for the KITCHARI
Grate the ginger and garlic and gently fry them in the ghee/coconut oil until soft.
Add the cumin seeds and fry a couple more minutes until fragrant.
Add the coriander powder, cardamom and red lentils and stir to coat with the ghee and spices.
Add 8 cups of water and bring to the boil, then simmer covered about 10 mins.
Add the rice and bring back to the boil, simmer covered for about 20 mins more.
Keep an eye on it and add more water a cup at a time depending on how absorbent the mix is. I find it depends on the rice and the lentils used. The kitchari should be reasonably soupy, though not super wet and sloppy. It’ll thicken as it cools. Add more water if it seems too dry. Add enough so it doesn’t stick to the bottom as it cooks.
Stir through the chopped fresh coriander
Serve with the sweet potatoes, a dollop of ghee, a sprinkle of salt, a spoonful of natural yoghurt, a sprinkle of fresh coriander.
METHOD for the CINNAMON SWEET POTATOES
Warm the oven to 220 degrees C.
Peel and chop the sweet potato into small cubes of about 1-2 cm.
Combine potato with spices, garlic, salt, oil, and gently mix together so that all the potatoes are evenly coated.
Bake in the oven for about 30-40 mins. Until the sweet potatoes are soft inside but a bit crisp outside.
Stir through the chopped fresh coriander.
Serve with the kitchari, salt to taste, a dollop of homemade ghee, sprinkle of fresh coriander .
