MOROCCAN STYLE KITCHARI

3-4 servings, 30-35 minutes

INGREDIENTS

• 1 tbsp ghee

• 1 tsp cumin seeds

• 1/4 tsp coriander powder, freshly ground (optional)

• 2–3 dates, torn into small pieces

• 8-10 green or black olives, sliced (pre-pitted or sliced from jar)

• 3 medium carrots, peeled and chopped

• 3 stalks of celery, chopped

• 1/2 cup basmati rice (rinsed)

• 1/2 cup yellow split mung dal (rinsed)

• 1/4 tsp turmeric powder

• 1/4 tsp ginger powder

• 1/4 tsp cinnamon

• 5 cups veggie broth, bone broth, or water (whatever you have on hand)

• Salt & pepper to taste

• 1-2 tbsp chopped fresh parsley

• 1-2 tbsp chopped fresh mint (adjust to taste)

• Zest of 1/2 lemon

• Fresh lemon juice for serving

• Tahini for topping
  

DIRECTIONS

1. In a large pot, heat the ghee over medium heat until melted. Add the cumin seeds and freshly ground coriander and heat until aromatic (2-3 minutes)

2. Add the dates, olives, carrots, and celery and heat for 2-3 minutes.

3. Add the basmati rice, mung beans, turmeric powder, ginger powder, and cinnamon. Toss with the spices for an additional 1-2 minutes.

4. Add the water/ broth, bring to a boil, reduce to a simmer, cover partially, and simmer 30–35 minutes or until the rice and mung beans are cooked.

5. Once everything is soft and porridge-like, turn off heat. Adjust salt and pepper, add the lemon zest, parsley, and mint.

6. Serve with freshly squeezed lemon juice and a dollop of tahini. ENJOY!

#vata #pitta #kapha #lunch #dinner #onepotmeal #spring #summer #winter #fall

Notes

• A kitchari that will enliven your taste buds and transport you to Morocco YAY!!

• A one-pot meal that is easy to make on busy weeknights but also nourishing and flavorful.

• Option to also serve this with a side of steamed kale or mix in spinach for a bitter kick.