Most of you know how much I love good food — I geek out in produce aisles, I pause my entire day to make huge lunches for me and my family, and I spend most of my paychecks at co-ops and restaurants and never think twice about whether that farm-fresh butter is worth the price or if I’ll be ordering an appetizer at a new restaurant…
But cooking… Cooking! Dreamworld. If I’m living in a space with a kitchen (which, ha!, truth be told is a rarity in the last several months), I destress and delight myself as turmeric-stained fingers hold a chef’s knife and the fridge overfills with kale and beets, parsley and cilantro… I. Love. To. Cook.
One of the things I miss most about being ‘home’ is just that… The chopping, the experimenting, the feeling of sitting down before a meal that my hands helped to create (with the help of the divine of course, for providing the ingredients/the tools/the ideas… all of everything that ever was or ever will be, seriously).
But now? I’m traveling — in Israel — and I’ll be on the road at least another few weeks but most likely longer. So how can I get a cooking fix, nourish my body, and save on my budget while bouncing around hostels? Kitchari.
This is a staple food for yogis — Ayurvedic food for the soul — which is a perfect protein, is easy to make and to digest, and tastes delicious. It’s a warm porridge-like concoction filled with Ayurvedic spices to pacify the doshas (lord knows Vata gets a bit cray cray when you’re on the move like I am) and to create a nourishing healing space within the body and mind. And, let’s be real, it is something I can chow down on without guilt that doesn’t make my body feel disgusting after (because I’ve grown up. Done with that nonsense. I’m almost 30. I’ve had enough bread and nutella on my travels before to know the gut rot that comes from eating just cheap carbs and chocolate nut spread…).
So, here is my quick and easy kitchari recipe that you can make anywhere! If you need to, you could do this with one pot, one spoon, and a hotplate. (I hear Shiva Rae packs her tools in a suitcase so she can always get a kitchari fix.)
Quick and Easy Quinoa Kitchari Recipe
– Begin with equal parts quinoa and split mung beans (could use red lentils of regular lentils or whichever kind if you don’t have split mung beans — they are the easiest to digest however and don’t aggravate vata dosha as all other lentils/beans do). About 2/3 cup each, maybe more 😉
Combine quinoa and beans, and rinse thoroughly 3 times until water drains clear.
Add mixture to pot, add around 4 cups water, bring to boil stirring gently (I added some salt and some dried ginger to water — optional). Once it boils, cover and bring to low simmer and let cook until quinoa is soft (these mung beans will pretty much dissolve into the mixture, but if using other lentils make sure they’re very soft).
– As that cooks, heat 2-3 tbsp (or more) ghee in skillet/frying pan on medium high heat until it melts.
Add 1/2 tsp+ cumin seeds until they sizzle (don’t burn them).
Add 1/2 tsp fenugreek seeds.
Add 1/2 tsp mustard seeds.
Add 1+ tsp minced raw ginger.
Cook and blend about 1 minute.
Add 1/2 tsp turmeric powder.
Add 1/2 tsp curry powder.
Add 1/2 tsp coriander powder.
Add 1/4 tsp (or less) ground black pepper.
Stir and heat until thoroughly blended and set aside until quinoa/lentils are complete.
– Drain the quinoa/lentils, leaving some of the water.
Add quinoa/lentils to spice mixture and mix thoroughly.
Add pink salt/sea salt to taste, and add more ginger and black pepper as you like.
All done! Makes two pretty hearty portions.
Adjust the spice amounts as needed 😘