Wicked Healthy Kitchari with Minted Cucumber Avocado Salad & Toasted Naan

Wicked Healthy Kitchari

with Minted Cucumber Avocado Salad & Toasted Naan

DINNER

Indian Dinner Beans/Legumes Soy-Free Nut-Free High-Protein Winter Recipes
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
760
FAT
19g
CARBOHYDRATES
117g
PROTEIN
25g

MAIN INGREDIENTS

  1. 1 onion
  2. Fresh ginger
  3. 1 fresno chile
  4. ½ cup basmati rice
  5. ½ cup yellow moong dal
  6. 2 tbsp vegetable broth powder
  7. 1 tsp cumin seeds
  8. 1 tsp brown mustard seeds
  9. 1 tsp turmeric
  10. 1 tsp coriander
  11. 1 avocado
  12. 1 cucumber
  13. Fresh mint
  14. 1 lemon
  15. 1 piece naan
  16. 1 tbsp + 1 tsp vegetable oil*
  17. Salt and pepper*
  18. *Not included
  19. **Allergens: Wheat

TOOLS

  • Peeler
  • Small skillet
  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Peel and dice the onion. Peel and mince the ginger. Trim and mince the fresno chile. Place a large pot over medium high heat and add 1 tbsp vegetable oil. Add the onion and a pinch of salt and cook, stirring occasionally, until browned in places and softened, about 3 to 4 minutes.

2
Simmer the kitchari

To the large pot add the basmati rice, minced ginger, and as much of the fresno chile as you’d like and cook until ginger is fragrant, about a minute. Add the yellow moong dal, vegetable broth powder, and 2½ cups water. Bring kitchari to a boil and reduce heat to low. Simmer, covered, until all of the water is absorbed and dal are tender and broken down slightly, about 18 to 22 minutes.

3
Make the tarka

Preheat the oven to 350°F. Place a small skillet over medium heat and add the cumin seeds and brown mustard seeds. Toast the seeds until they pop, about 3 minutes. Add the turmeric, coriander, and 1 tsp vegetable oil, and stir to make a paste. Season tarka with salt and cook for an additional minute.

4
Prepare the salad

Slice the avocado in half and remove the pit. Dice the flesh and add it to a large bowl. Peel the cucumber, halve lengthwise, and scoop out the seeds. Thinly slice the cucumber into half moons and add to the bowl. Chop the mint leaves and add them to the bowl along with a pinch of salt and the juice from half of the lemon. Toss minted cucumber avocado salad to combine.

5
Finish the kitchari

Add the prepared tarka and juice from the remaining lemon half to the kitchari. Season with salt and pepper and stir to combine. Place the naan in the oven to warm.

6
Serve

Divide the kitchari between large shallow bowls. Serve with minted cucumber avocado salad and toasted naan. Enjoy!