In Ayurvedic cuisine, dals are part of the basic diet. They are super digestible for the body and can be easily and flexibly customised. And they simply taste great!
It smells like a Bombay temple!
Kichtary can even be consumed as a mono-diet for a certain period of time in order to relieve the body. This means that only kitchari is eaten three times a day for several days. This makes it easier for the body to digest and the remaining energy can be used for healing and cleansing.
Soaking time: at least 4 hours
Preparation time: approx. 45 min
Ingredients for 6 portions
- 250 g beluga lentils
- 1 tbsp coconut oil
- 2 TABLESPOONS Vegetable stock paste
- 250ml water
- 3 tsp curry powder
- 3 tsp ground cumin
- 1 teaspoon ground coriander
- 1 tin of chunky tomatoes
- 1 tin of coconut milk
- 250 g frozen spinach
Preparation
Soak the beluga lentils for at least 4 hours.
Heat the coconut oil in a pan. Sauté the vegetable stock in it several times and deglaze.
Add the spices and fry briefly until fragrant, then deglaze again.
Deglaze with the chopped tomatoes, coconut milk and the remaining water and add the frozen spinach.
Bring everything to the boil and simmer for approx. 20 minutes with the lid slightly open until the beluga lentils are soft. If necessary, add a little more water if it becomes too thick.
Done.
It goes really well with white rice, steamed vegetables, falafel or even Naan bread.
Enjoy your meal,
Your Katinka
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