Get your slow cooker ready for a nourishing Ayurvedic Kitchari experience

As the cooler months of fall and winter arrive, cravings for comforting, filling dishes become stronger, making the slow cooker even more essential. While it's a great tool year-round, winter truly brings out the slow cooker's best. Recently, I recreated a recipe I enjoyed at an Ayurvedic Yoga Retreat with Scott Blossom, made with mung dal, basmati rice, and a variety of Indian spices, though variations are possible based on what you have available. Now is the perfect time to incorporate root vegetables. I threw in an onion and a potato I had at hand. Adjust the water level to your preference; add more for a soupier consistency, or less for a thicker stew-like texture, which is my personal favorite.

The slow cooker stands out as one of the most energy-efficient appliances in the kitchen. When compared to a traditional oven, which emits 2.7 pounds of CO2 for just one hour of use, a slow cooker uses only 0.9 pounds of CO2 over the span of seven hours.

As someone who works from home, I find that when I don't have time to stop and prepare lunch during my busy day, making a batch of kitchari on Monday ensures I have a nutritious meal for several days. It's a well-rounded dish with protein, carbs, fiber, and essential nutrients. Plus, mung dal is known for its detoxifying properties, helping the body eliminate pesticides and toxins.

Slow Cooker Kitchari

1 1/4 cups yellow split mung dal

1 cup white basmati rice, rinsed

6 1/2 cups water

3 tablespoons of local butter

1/4 teaspoon of ground cardamom

1/4 teaspoon of turmeric

1 teaspoon of ground ginger

1 cinnamon stick

1 bay leaf

1 potato, peeled and cut into 1-inch cubes

1 onion, diced

2 cloves of garlic, finely minced

1 tablespoon of salt

Instructions

1. Rinse the dal well. In your slow cooker, combine the dal, rice, and 6 cups of water.

2. In a medium skillet, melt the butter over medium heat. Add the ground spices and cook for 1 to 2 minutes to bring out their fragrance.

3. Add the cinnamon stick, bay leaf, and vegetables to the slow cooker.

4. Pour the melted butter mixture over the ingredients. Season with salt. Cook on high for six hours.

5. Discard the cinnamon stick and bay leaf. Serve with a drizzle of soy sauce and some crusty bread on the side.

Recipe Inspired by Recipezaar