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Kabocha Squash and Kale Kitchari

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Prep Time 6 hours 20 minutes
Cook Time 1 hour
Ingredients Method

Ingredients
  

  • ⅓ cup white basmati rice
  • ⅓ cup moong dahl
  • 1 small kabocha squash
  • 3 cups water
  • 1 medium onion diced
  • ½ inch piece ginger finely chopped
  • 1 tablespoon cumin seeds
  • 2 teaspoons cinnamon
  • 6 cardamom pods or 2 teaspoons ground cardamom
  • ½ teaspoon hing
  • Pinch mineral salt
  • 20 grinds black pepper
  • ½ bunch lacinato kale cut into thin ribbons
  • 1 tablespoon coconut chips
  • 1 square dry kombu broken into pieces
  • ½ cup fresh parsley chopped

Method
 

  1. Soak the rice and dahl in water overnight or for at least 6 hours. Strain and rinse until the water runs clear, 3-4 times.
  2. Preheat the oven to 400 degrees. Rinse the squash, stab it a few times with a knife, and bake it on a large baking sheet for about 45 minutes, or until the squash is soft when pricked with a knife. Cut into it to release some steam, then let it cool until you can handle it without burning yourself. Cut into wedges, then into 1-inch cubes, preserving the skin and seeds. Set aside half to eat at another time.
  3. While the squash is cooling, add the rice, dahl, onion, ginger, cumin, cinnamon, cardamom, and hing to a large pot. Cook on high for 3 minutes, or until the spices are fragrant. Add 2 cups of water, stir, and add salt and pepper. Bring the water to a boil, then reduce to a simmer and cover for 20 minutes.
  4. If the rice and dahl have become dry, add a ½ cup of water. Add the squash cubes and kale; stir gently to combine. Recover the pot, and cook on low for another 15 minutes, until the kale is very tender. Remove from heat and let rest for 10 minutes before serving, adding a bit more water if it looks goopy.
  5. To serve, divide kitchari into bowls, and top with the coconut, kombu pieces, and parsley. Add extra mineral salt as desired.