Kabocha Kitchari Bowl
Print the recipe here.
Ingredients
1 medium Kabocha squash cut in half to make two bowls with seeds removed
3 teaspoons of ghee or sesame oil divided
1 cup yellow split mung dal
1/2 cup basmati rice
5 cups water
3 cups seasonal vegetables cut into bit size pieces
2 teaspoons fennel seeds
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon turmeric
1 teaspoon ginger powder
1 teaspoon of pink salt divided
1 teaspoon black seed
1/4 teaspoon asafoetida
DIRECTIONS
Soak the yellow split mung dal for 3-4 hours
Preheat the oven to 350 degrees
Coat the flesh of the Kabocha squash halves with a bit of the ghee or oil and sprinkle with a pinch of salt.
Place the halves flesh down on baking sheet and roast for approximately 25 minutes.
Dry roast the fennel seeds, cumin seeds, coriander seeds, turmeric powder, ginger powder, and asafoetida until aromatic.
Grind spices in a spice grinder or mortar and pestle until they are powder.
Drain the yellow split mung dal and heat 5 cups of water.
In a deep pan heat the rest of the ghee or oil and add the black seeds. Wait for them to pop and add the spice mix. Heat until aromatic then add the mung dal.
Stir to coat and then add the water and bring to a boil.
Lower the heat to a simmer and cook for 20 minutes.
Check the squash to see if the flesh is easily pierced with a knife. When fully cooked, remove from oven and set aside.
Add the vegetables, rice and salt. Bring to a boil and then simmer for another 15 minutes.
When the kitchari is fully cooked, fill the cavity of each squash half. Drizzle with a bit of warm nourishing ghee and enjoy.