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Fall Kitchari with Cauliflower, Squash, Carrots, and Beet Greens

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Soaking time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • ½ cup white basmati rice soaked for ½ hour or overnight
  • ½ cup moong dahl soaked for ½ hour or overnight
  • 1 teaspoon turmeric
  • 1 teaspoon mineral salt
  • ¼ teaspoon hing asafoetida
  • 2 cinnamon sticks or 1 teaspoon ground cinnamon
  • 4 cups chopped cauliflower about ½ head
  • 1 ½ cups delicata squash sliced into ½ moons (½ small squash)
  • 1 cup chopped carrots
  • 4 cups chopped greens mixed beet greens and carrot tops shown
Tarka
  • 1 tablespoon olive oil
  • 1 shallot chopped
  • 1 garlic clove minced
  • 1 inch fresh ginger minced
  • 2 teaspoons coriander seeds
  • 2 teaspoons fennel seeds
  • 1 teaspoon cumin seeds
  • 2 tablespoons unsweetened coconut chips or flakes
To Serve
  • ½ cup chopped fresh cilantro leaves and stems
  • Wedges of 1 lime or lemon
  • Tahini
  • Salt and freshly ground black pepper

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. When the kitchari is done, add the tarka and stir well to combine.
  5. Serve topped with cilantro, a squeeze of lemon or lime juice, tahini, or additional salt and pepper, as desired.