Butternut Squash and Tender Greens Kitchari
Butternut gives this kitchari some sweet creaminess, almost like you have added some sweet cream butter, and is the perfect complement to the slight bitterness of the greens. This recipe is great for kids (or adults) who are not fond of seedy spices in their meal. My daughter loves this kitchari and I love that she is eating healthy whole grains and vegetables.
1 bunch mixed greens (I’m using organic Kale, mustard mix)
1 medium/large butternut squash
1 cup brown rice
1 1/4 cups split mung dahl
7 1/2 cups water plus 1 cup
1 1/2 tbsp ground coriander
2 tsp ground cumin
3/4 tsp asafetida/hing
3/4 tsp turmeric
1 tsp ground ginger (good quality)
2 tsp salt
Wash the mixed greens thoroughly a few times to remove all of the dirt. Chop the washed greens into smallish strips. Peel and chop the butternut into 1 inch cubes. Set the greens and squash aside and wash the rice and dahl. I wash them together to save time.
Place a large pot on medium heat and add the rice, dahl and water. If you wish to save time you can pre-boil your water (and electric kettle is great for this sort of thing). Bring to a boil and then add all of the spices and the butternut cubes. Let cook for a while stirring occasionally to prevent sticking.
After about 20 minutes add the greens and salt and keep cooking. Turn the heat to med/low and add 1 more cup of water. Let it gently boil for about 40 more minutes with the occasional stir or until the rice and dahl are fully cooked, the brown rice will still not be completely soft. Serve with a knob of butter or with some yoghurt and your favorite pickle.