Kitchari is traditionally made with white rice and dalh and is at the base of many Ayurvedic diets. Here is a grain-free, legume-free recipe that all of us can enjoy. It’s great for flu season as the spices have many healing qualities and the lack of carbs will not feed any sickness. There’s nothing like a warm soup to feed the soul!
1 yellow crookneck squash
2 cups cauliflower chunks or bag of fresh cauliflower rice (it’s not as good when frozen)
One-half of a small onion
1 clove garlic
1 tsp grated ginger
1 tsp turmeric
1 tsp cumin, ground or whole seeds
1 tsp coriander
1 tsp brown mustard seeds
1/2 tsp hing/asafoetida
Salt to taste
Options: 1) add spinach just before spices; 2) garnish with chopped cilantro
Take the squash, onion, garlic, and about one third of the cauliflower and steam with just a little water until barely done. Blend well with the water used for steaming until smooth, creamy and thick. Add back into pot. Put remaining cauliflower in a blender with a little of the soup mix and a little more water. Blend until you get rice-sized cauliflower. Don’t over blend. You can also make your cauliflower rice in a food processor without water. Adjust the liquid as needed – it should be quite a thick broth and will vary depending on the size of your veggies and the volume of water added. Add remaining spices directly into the soup or gently fry with a little coconut or avocado oil first (as done in traditional Indian cooking).
1 yellow crookneck squash
2 cups cauliflower chunks or bag of fresh cauliflower rice (it’s not as good when frozen)
One-half of a small onion
1 clove garlic
1 tsp grated ginger
1 tsp turmeric
1 tsp cumin, ground or whole seeds
1 tsp coriander
1 tsp brown mustard seeds
1/2 tsp hing/asafoetida
Salt to taste
Options: 1) add spinach just before spices; 2) garnish with chopped cilantro
Take the squash, onion, garlic, and about one third of the cauliflower and steam with just a little water until barely done. Blend well with the water used for steaming until smooth, creamy and thick. Add back into pot. Put remaining cauliflower in a blender with a little of the soup mix and a little more water. Blend until you get rice-sized cauliflower. Don’t over blend. You can also make your cauliflower rice in a food processor without water. Adjust the liquid as needed – it should be quite a thick broth and will vary depending on the size of your veggies and the volume of water added. Add remaining spices directly into the soup or gently fry with a little coconut or avocado oil first (as done in traditional Indian cooking).
Enjoy warm!