Subscribe and receive the latest catering news, recipes, tips, essential content.
Yes, it's completely free
Recipe Friday: Instant Pot Kitchari
Catersource
July 31, 2021
3 Min Read
We spend our lives working to make our clients happy. Catering to their needs and providing what they desire. Sometimes there is a greater calling which entails giving people something they don't even realize they require. This is where this Alchemy of Ayurveda comes in.
Ayurveda is a 5000+ year old discipline of health and wellness derived from consuming the types of nutrition that truly heal each individual person, to create balance in all aspects of life. Including our profession.
During Catersource + The Special Event last week in Miami Beach, Paul Seaman, Executive Chef for PJBJ and Beverly Jones, a Ayurvedic Consultant for PJBJ discussed how these principles can create new flavor profiles and more importantly, how to address the needs of your clients in ways that will create an intimate and unbreakable bond. Ayurveda originated in India, but it is not necessarily Indian Cuisine. It involves the combination of unique and well-known culinary herbs and flavors to reach specific goals in healing and pleasure.
Below you will find a recipe for Kitcheri, which means mixture, usually of two grains. A kitcheri cleanse is an eating plan that's designed to reset your eating habits and give your body a break. The cleanse focuses only on a handful of easy-to-digest foods.
Instant Pot Kitchari
Ingredients
½ cup Royal Red Rice
½ cup Mung dal
2 ea. cloves garlic, fresh, peeled, diced small
3 ea. cloves garlic, fresh, peeled, sliced
2 ea. bayleaf, whole or 6 curry leaves
2 ea. tomatoes, large, diced (peeling optional)
1 ¼ cup vegetarian stock
1 can Rotel diced tomatoes with green peppers
½ jalapeno, optional
½ ea. yellow, red and orange peppers, julienned
½ onion, julienned
10 ea. asparagus spears, cut in to 1” lengths
15 ea. snow peas
1 tsp Coriander powder
1 tsp Turmeric powder
½ tsp Cumin powder
½ tsp Paprika powder
½ tsp Garam masala
½ tsp Cinnamon
½ tsp Chili powder
¼ tsp Cayenne (optional)
¼ tsp Cracked black long pepper
1 tsp Himalayan salt
Pinch Hingu/Asafetida
½ cup Cilantro leaves – roughly chopped
1 ea. lemon, rolled and cut in half for juicing
Ingredients for Pre-Portion Mirepoix
½ onion, yellow, peeled
1 carrot, medium, peeled Medium diced
1 celery stalk
Ingredients for Pre-Portioned Seeds
½ tsp Cumin seed
½ tsp Mustard seed
½ tsp Coriander seed
½ tsp Sesame seed
Method
Set Instant Pot to sauté.
Add 2 T – good oil: Ghee, Safflower, Sunflower, of Mustard – NO Coconut
Add seeds and listen for them to pop – approx. 30 seconds. Don’t burn!
Add mirepoix (onion / carrot / celery) and cook 1 minute
Add 2 garlic cloves, curry/bay leaves, tomato – cook 30 seconds
Add vegetable stock, stir well
Add rice and Mung dahl, stir
Add all spices & herbs, stir
Add Rotel & optional jalapeno
Set for 22 minutes on Manual Setting
After 15 minutes have passed:
In Saute Pan add: 1 T good oil, julienne of onion, multi-color peppers, asparagus, snow peas, and 3 sliced garlic cloves
Reserve
Let rice mixture set for 10 minutes before opening Instant Pot.
Stir with fork
Place in serving bowls.
Garnish with vegetables, chopped cilantro, and lemon juice
Serve immediately
.png?width=700&auto=webp&quality=80&disable=upscale)
