Food that fuels your purpose

In this recipe certified Ayurvedic Nutritionist, Michele Mistry uses Ayurvedic Spices for flavour and health and to help counteract the destabilising extremes of Autumn - Vata season.

Print Recipe Pin Recipe

Course Dinner, Lunch, supper

Ingredients

120 g kitchari
oil for frying
5 g red onion
5 g Spice sprinkle
ginger
garlic
red masala
60 g On The Green Side (OTGS) flame grilled tender fillets, original
60 g each spiralled carrot and baby marrow
fresh onion
handful fresh coriander
110 g INDIKAAP Vegan Butter Chicken Sauce
10 g INDIKAAP ginger, lemon pickle
50 g Spice pre-packs

Kitchari

½ cup basmati rice
½ cup split mung dhal
1 tbsp oil
1 clove
1 bay leaf
1 cardamom pod
½ tsp turmeric
½ cinnamon stick
4 cups water

Instructions

Soak the rice and dhal for 15-20 minutes, then drain and rinse until the water runs clear.
Add oil to a medium pot on medium-low heat and add the spices, frying for a minute until fragrant. Add the rice and dhal mixture. Pour over the water, season with salt and pepper, and stir.
Increase the heat to medium-high to bring the mixture to a slight boil. Immediately turn the heat down medium-low to a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally until you get a porridge-like consistency. It should be soft and creamy. Adjust the seasoning, if needed, and taste to make sure the mixture is cooked through. If not, cook for longer. Feel free to add a few tablespoons of water if it starts to get very thick.
Taste the spices in the packs, then stamp fine using a pestle and mortar. Set aside. Pan fry the onion in oil until golden then add stamped spices, ginger, garlic and dried red masala (to taste).
Add OTGS chicken and stir to coat all sides.
Add carrot and baby marrow and cover with a lid.
Portion kitchari into 3 balls, dust with spice sprinkles, garnish with onion and coriander.

To serve

For plating: place kitchari balls on the plate, use the squeeze bottle with the sauce to either pour, squeeze or smear the sauce on the plate. Plate the chicken and vegetables. Garnish with chutney, coriander and sprinkles.

Keywords Autumn recipes, Ayurvedic Nutrionist, Ayurvedic recipes, cleansing food, healing food, healthy food, holistic food, Indikaap, Kapha recipes, Kitchari recipe, Michele Mistry, Nutritional recipes, Pitta recipes, PLANT BASED RECIPES, Vata season recipe, VEGAN FOOD, Vegan recipes

Recipes we’re loving:

Snack Medley: Cassava Chips, Bean Balls, and Roasted Jugo Beans & Chickpeas

This Snack Medley Recipe for Cassava Chips, Bean Balls, and Roasted Jugo (Bambara) Beans & Chickpeas, demoed by Siphiwe Sithole at this years Good Life Show turns cassava root, bambara beans, and chickpeas into crispy, flavourful bites. These perfectly seasoned treats serve as a delightful and quick appetiser or snack option.

Umqa

Umqa is a beloved traditional side dish from the Xhosa culture. This recipe, crafted by Chef Siyabulela Kobo, showcases a delightful mix of Butternut Mat, sautéed Butternut cubes, and Butternut purée, all beautifully enhanced by a crunchy crumble made from Butternut peels and seeds.