Low Carb Kitchari

In Ayurveda, Kitchari (pronounced Kich-i-ree); is considered the ultimate Sattvic (pure) food. Traditionally, Kitchari is made of rice and lentils, cooked with spices and Ghee (clarified butter) to a porridge-like consistency. Some people can’t tolerate grains, are diabetic, or follow a low-carb or Ketogenic diet, and because of that, cauliflower makes a great substitute for starchy rice, without compromising the wonderful taste and benefits of Kitchari, and without spiking blood sugar levels.

Serves 4-3

Ingredients:
6-7 cups boiling water
6 cups ‘riced’ cauliflower, grated into a rice-size flakes
1 cup split yellow mung beans, whole green mung beans, or red lentils
2 tbsp ghee, olive oil, or coconut oil
1 tbsp grated fresh ginger
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tbsp turmeric powder
1 tsp ground black pepper
1 tsp pink Himalayan rock salt

Garnish:
Lemon juice
Fresh cilantro (or parsley)
Ghee or olive oil

Preparation Method:
– Pre-soak the lentils for at least 1 hour, then rinse them until the water runs clear.
– In a large pot, add the cumin, coriander, and fennel seeds and dry-toast them until they start to release their fragrance. Add the turmeric powder, grated ginger, black pepper, grated cauliflower, and the rinsed lentils. Stir everything together until the cauliflower gets coated with the spices.
– Add in 6 cups of hot water, bring to a boil and cover with a lid. Turn the heat down to a low flame. Simmer for 20 minutes without stirring. Check after 20 minutes to see if the lentils are cooked, or if they need more water.
– When the Kitchari is well cooked and the lentils become soft, add the salt and ghee (or olive/coconut oil). Stir well, cover, and leave for few more minutes. Kitchari should have a soupy, soft consistency.
– Serve it in a bowl and garnish with fresh cilantro or parsley, a squeeze of lemon juice, and extra ghee or oil on top.