There are so many different ways to prepare kitchari, I’m convinced you could eat a different variation every day of the year. It’s fun to try to put different twists on this traditional dish to make it more appropriate for the season. I like this variation for the transition from summer to fall, and the fall and winter seasons, too.
Fall Kitchari with Roasted Butternut Squash
- 1 butternut squash, roasted (see directions)
- 1/2 cup split yellow mung beans, rinsed and soaked overnight
- 1 cup white basmati rice
- 1 tablespoon refined coconut oil
- 1 inch ginger, peeled and chopped
- 1 clove garlic, chopped
- 1/2 teaspoon turmeric
- 2 teaspoons cumin
- 1 teaspoon paprika
- 6 cups water or veggie broth
- 1 lime (for garnish)
- 1/2 cup chopped cilantro (for garnish)
Prep time: 15 min. | Cook time: 45 min. | Total time: 60 min.
To get the timing right, so that your squash and kitchari are ready together, preheat your oven (for the squash) to 425 and start your kitchari first. To prepare the butternut squash, peel and dice the squash and add to a bowl with 2 teaspoons of olive oil, 1/2 teaspoon of chili powder, 1/2 teaspoon, paprika, and salt and pepper to taste. Toss to distribute spices and oil. Distribute evenly on a baking sheet covered with parchment paper. Sprinkle with salt and pepper. Cook 30 minutes or until tender (stir midway through roasting).
- Heat oil in a medium pot over medium heat. Add ginger and garlic and sauté for 1-2 minutes.
- Stir in remaining spices and the mung beans and rice and stir, distributing the spices, for 1-2 minutes.
- Add the water or boil. Reduce to simmer and cover, allowing to cook until the mung beans are soft enough to fall apart, the rice is fully cooked, and there is no more liquid remaining (this is approximately 30-40 minutes).
- Serve in a bowl and top with roasted butternut squash, cilantro, and a squeeze of fresh lime.