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Red Lentil Kitchari with Butternut Squash

    A favorite from
    2 cups Water
    2/3 cup Red Lentils – washed and drained
    1/3 cup White Basmati Rice – washed and drained
    1/2 tsp No Chicken Bouillon (optional)
    1/2 tsp salt
    1/8 tsp Hing  (optional)
    1/2 tsp grated fresh ginger
    1/4 cup Golden Raisins
    3/4 cup Butternut Squash – chopped into 1/2 inch cubes
    1 1/2 tsp Pitta Spicing Blend (or other curry powder)
    2 TBSP Shredded Coconut
    Place all of the ingredients in the water in a medium sized pot and bring to a boil. Reduce to a simmer and cook approximately 45 minutes. You may use  more water if you prefer to have this to be a soupier consistency.
    Sprinkle with lime or lemon juice after you have removed it from the heat.
    Serves approximately 2 to 3
    This Kitchari contains 5 of the Ayurvedic Six Tastes. When we add a green vegetable, we then have a delicious meal with all Six Tastes.

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