When I was recently in Bali studying meditation and Ayurvedic wellness, one of the common dishes I came across was kitchari. This is a delicious fragrant, vegetarian dish full of immune supportive herbs and spices and freezes really well. The dish can be modified for kids and you can add more chilli if you love spice. Hope you enjoy this recipe!
1 cup quinoa, raw
1 cup yellow split peas, raw
2 fresh organic garlic cloves, grated
1 tbsp. fresh ginger, grated
1 tbsp. fresh turmeric, grated
1 tsp. fennel seeds
1 tsp. cumin seeds
1 tsp. mustard seeds
fresh coriander, leaves and root, washed well, finely chopped
coconut oil, for cooking
Place 5 cups of water into a saucepan, add quinoa, yellow split peas, garlic, ginger and turmeric, stir well, place on the stove over a low heat.
Heat coconut oil in a frying pan, add fennel, cumin seeds and mustard seeds, fry off until popping and fragrant, add spices to the quinoa mix, bring to a gentle boil and simmer until absorbed and a porridge like consistency is reached.
Add fresh coriander, spoon into a serving dish and top with additional coriander, enjoy!