These recipes evolved as playful ways to renew and refresh leftovers, and can probably be applied to any rice and bean, or bean and veg dish. There are numerous of specifically Kitchari recipes on this blog, and 4 in my book. But really any one of your favorites will do. Once your kitchari is made, this is 10 minute cooking at best.
Also please note that these dumplings are delicate. If you want to make them firmer add a tablespoon of psyllium when you stir in the flaxseed.
1 cup kitchari
2 tablespoons flax seed
About 1/4 cup chickpea flour, or rice or coconut flour
1 knob coconut oil
4 shakes seasonal spice blend (from my book) or curry powder
Stir the flaxseed in with the kitchari. Refrigerate 15-20 minutes or until you are ready to prepare, up to 3 hours.
Dust a plate with the flour. Place it close to your stove. Melt the coconut oil in a small pan over medium heat.
Scoop a spoonful of kitchari into one hand and, with both of your hands, roll into a ball. Roll that ball through the flour to dust completely. Set in the pan to sauté. At this point you can either leave it as a round ball, or flatten it with a spatula. Turn every minute or so, to brown evenly. Cook until it is brown on all sides and warmed through, about 3-4 minutes. Remove from pan and place on a plate covered with a paper towel.
Continue scooping, rolling, dusting and sautéing until all the kitchari is cooked.
Serve with steamed broccoli and pesto, or float on a bed of spinach in brodo, or roll them up a lettuce wrap, or simply dip in a harisa yogurt sauce and enjoy as a snack. You can also follow the recipe below to create Coconut Crusted Kitchari Bites.
COCONUT CRUSTED KITCHARI BITES
More Indian street food than Ayurveda, especially if dipped into a raita or served with a hot curry, these are fun (and a bit addictive). While it may be unorthodox, as long as you don’t burn your oil while cooking, these crunchy bites are still strong on plant powered nourishment.
Finely shredded, unsweetened coconut (I used macaroon)
A knob of Coconut Oil
Before you sauté your Kitchari dumplings, so right after you roll your Kitchari ball in the gram flour, then roll it in the shredded coconut, and sauté according to directions above. I didn’t try this so I am not sure how well the coconut will stick. But it does save a step so let me know if you try this and how it turns out.