2 cups diced mixed vegetables (carrots, cabbage, green beans, potatoes)
7-8 cups of filtered water
1 tablespoon of ghee
1 teaspoon of cumin seeds
1 teaspoon of mustard seeds
To an instant pot or pressure cooker, add the rinsed 2 cups of split yellow pigeon peas (toor dal), 1 cup of basmati rice along, 7-8 cups filtered water, 1.5 teaspoons of H&K Cleansing Golden Latte and salt to taste. Cook for 20-25 minutes.
In another saucepan, add 1 tablespoon of ghee and temper 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds respectively. Add 2 cups diced mixed vegetables, salt to taste and saute.
Mix the pressure cooked lentils and rice with the vegetables. Garnish with cilantro and serve with fresh yogurt
About The Chef
Poorvi Chordia is an Atlanta based tea sommelier and the co-founder of Herbs & Kettles, a single origin premium Indian tea company. She is a busy physician. small business owner and a mother to two young kids. When she is not working in the hospital or growing her tea business she is driving her kids around for after school activities. This makes her an extremely worn out mom who is always looking for a quick, easy but healthy way to provide a nutritious meal for her family.
Poorvi likes to go back to her Indian roots to make something for the family. Kitchari which is a full meal of lentils, rice and vegetables cooked in one pot is a quick under 30 minute meal for the family. Poorvi’s mother would make Kitchari at least once a week and also whenever Poorvi was sick. Now she follows the same tradition with her children especially when they aren’t feeling well, as Kitchari is light and easy to digest.