Crock Pot Kitchari

Submitted by Jxenja

"Slow Cooker Indian vegetarian breakfast porridge"

 

• Ready In: 4hrs 5mins
• Ingredients: 15
• Serves: 4

ingredients

• 1 1⁄4 cups yellow split mung dal
• 6 1⁄2 cups water
• 3 tablespoons unsalted butter
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cardamom
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon turmeric
• 1 bay leaf
• 1 tablespoon chopped fresh ginger
• 2 tablespoons unsweetened dried shredded coconut
• 1⁄2 bunch chopped fresh cilantro
• 1 cup white basmati rice, rinsed
• salt
• whole wheat tortillas or chapati, for serving

directions

1. Rince the dal and remove any debris. Combine the dal and 6 cups of the water in the slow cooker.
2. In a medium size skillet, melt the butter over medium heat. Add the ground spices, cook 1-2 minutes, stirring constantly, just to heat and gently toast them. Stir into the dal and add the bay leaf. Cover and cook on LOW for 4 to 5 hours. The mixture will be soupy.
3. In a blender or small food processor, combine the ginger, coconut, cilantro, and remaining 1/2 cup of water and process until smooth. Add to the cooker along with the rice, cover, and cook on LOW until the rice is tender, 1 to 1 1/2 hours longer.
4. Remove the bay leaf and season with salt. Serve the soup hot in bowls with some warm whole wheat tortillas or chapatis.