Elevate your kitchari experience with the delightful sweetness of caramelized onions, infusing this dish with a rustic charm and an enticing aroma. While traditionally suited for late winter or early spring to appease Kapha imbalances, this recipe shines year-round, especially with fresh garden onions or leeks.
Step 1
Heat sunflower oil in a large soup pot over medium heat. Add cumin, mustard seeds, cardamom, and turmeric. Cook for 1 to 2 minutes until mustard seeds begin to pop.
Step 2
Stir in onions, ginger, garlic, and chilies (if using). Cook for 8 to 10 minutes until onions are caramelized.
Step 3
Pour in vegetable broth and bring to a boil.
Step 4
Lower heat and add quinoa.
Step 5
Stir in lentils, vegetables (if using), and salt.
Step 6
Simmer for 15 minutes.
Step 7
Garnish with a squeeze of lemon and serve.
Seeking extra heat? Enhance the dish with more chilies, mustard seeds, ginger, or garlic. Reduce lentil quantity and opt for ghee instead of sunflower oil.
Mellow the flavor by halving the red onions, using coconut oil instead of sunflower oil, and garnishing with orange zest for a refreshing twist.
Intensify the dish with additional mustard seeds and/or chilies.
Kickstart your day with a luxurious three-minute stretch routine. Embrace the sensation as you awaken your body, stretching your limbs, and noticing every movement with mindful awareness.
Understand your dominant Dosha—Vata, Pitta, or Kapha—formed by elemental forces. Pinpoint imbalances and restore harmony through personalized lifestyle changes. Begin your path to holistic wellness today!
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