As spring unfolds, there’s nothing quite like a warm, wholesome meal to celebrate the season. This Organic Spring Vegetable Kitchari, featuring ingredients from Ganesha Wholefoods, is a comforting blend of nourishing grains, lentils, and fresh seasonal vegetables. Infused with aromatic spices and finished with a burst of fresh herbs, this dish is perfect for a light spring lunch or dinner that supports digestion and revitalises your energy.
Organic Spring Vegetable Kitchari Ingredients:
- 200g organic brown basmati rice
- 200g organic split yellow moong dal
- 150g organic carrots, peeled and chopped
- 150g organic green beans, trimmed and cut into 2cm pieces
- 150g organic sweet peas
- 100g fresh organic spinach leaves, roughly torn
- 1 tbsp organic coconut oil (or ghee)
- 1 tsp organic cumin seeds
- 1 tsp organic turmeric powder
- 1 tsp organic coriander powder
- 1 tsp organic freshly grated ginger
- Salt and freshly ground pepper, to taste
- 1 litre water (or enough to cover the ingredients)
- Fresh organic coriander, chopped (for garnish)
- Fresh organic mint leaves, chopped (for garnish)
Organic Spring Vegetable Kitchari Instructions:
- Rinse and Prepare:
In a large bowl, thoroughly rinse the organic brown basmati rice and split yellow moong dal until the water runs clear. This helps remove excess starch and ensures a smooth, well-cooked kitchari. - Sauté Spices and Vegetables:
Heat the coconut oil in a heavy-bottomed pot over medium heat. Once warm, add the organic cumin seeds and freshly grated ginger. Allow them to sizzle for a minute, releasing their aromatic flavours.
Add the chopped organic carrots and green beans. Sauté for about 3–4 minutes until they start to soften, then stir in the organic sweet peas and fresh spinach leaves. Sauté for another 1–2 minutes to let the greens wilt slightly. - Combine the Base:
Stir the rinsed rice and dal into the vegetable mixture, ensuring every grain and lentil is well coated with the spiced oil. Sprinkle in the organic turmeric powder and organic coriander powder, mixing gently to combine. - Cook the Kitchari:
Pour in approximately 1 litre of water, or enough to fully submerge the mixture. Bring the contents of the pot to a gentle simmer. Reduce the heat, cover with a lid, and let the kitchari cook slowly for 30–40 minutes. Stir occasionally, checking that the rice and dal become tender and absorb most of the water. - Season and Garnish:
Once the rice and dal have softened into a comforting, slightly creamy consistency, season with salt and freshly ground pepper. Just before serving, stir through a generous handful of chopped organic coriander and mint leaves to add a refreshing burst of herbal brightness.
This Organic Spring Vegetable Kitchari is a celebration of seasonal flavours and nourishing ingredients. Enjoy a bowl of this delightful dish, and savour the natural goodness of whole foods that not only replenishes your body but also uplifts your spirit as you welcome the joys of spring.