Butternut Squash Khitchari

Butternut squash is an anti-inflammatory food rich in vitamins A and C and disease-fighting antioxidants. Low calorie, fiber-rich winter squash is versatile and cooks easily.

Khitchari is considered a complete food in Ayurveda. It is a combination of rice, daal vegetables and spices often used in a cleanse or to reset the body’s digestive system.

Serves 4

Ingredients

1/2 cup Basmati Rice
1/2 cup Dry Yellow Lentils (Arhar Dal)
2 cups  Butternut Squash (About 250 gms diced)
1 Bay Leaf
1 tsp  Black Mustard Seeds
10 Curry Leaves (Fresh or Dried)
6 Black Peppercorns
1 Cinnamon Stick
1/2 tsp Turmeric
1/2 tsp Salt Himalayan (or use Gomasio) - Taste
1 1/2 tbsps Ghee
1 Tbsp Ginger (finely diced)
700 Mls. Water
Handful of fresh Coriander

Directions

Wash the Daal well and soak for at least an hour. Wash the rice until the water is clear. Soak for half an hour.

Use a heavy bottomed pot and melt the ghee add the spices and ginger until the mustard seeds start to splutter and the turmeric turns reddish brown.

Add the soaked lentils and rice. Salt to taste. Add the butternut squash and cook on medium heat for at least 20 minutes. Lower the heat for the last 10 minutes. Check the water, you may need to add a little bit more.

Garnish with a slice of lemon and some fresh coriander or parsley or whatever herb you prefer.