1-2
Ingredients
1/2 lb of of mixed mushrooms, (shiitake, oyster, king trumpet) torn into bite-sized pieces
1 tbsp of olive oil
Paro Kitchari
Paro Tarka
Pinch of salt
Optional Topping
Shredded red cabbage
Cilantro
Sliced radishes
Yogurt
Squeeze of lemon (optional)
Recipe by Aisha Joshi
Kitchari Mushroom Bowl
20 minutes
1-2
METHOD
-
1
Make Paro Kitchari and divide into bowls.
-
2
Heat olive oil over medium heat until it begins to simmer. Sear mushrooms until dark golden brown on each side (~3 minutes per side). Remove from heat and season mushrooms with salt.
-
3
Top Kitchari with crispy mushrooms and toppings. Finish with a drizzle of Paro Tarka.
METHOD
-
1
Make Paro Kitchari and divide into bowls.
-
2
Heat olive oil over medium heat until it begins to simmer. Sear mushrooms until dark golden brown on each side (~3 minutes per side). Remove from heat and season mushrooms with salt.
-
3
Top Kitchari with crispy mushrooms and toppings. Finish with a drizzle of Paro Tarka.
Used in this recipe
Turmeric & Cumin Lentil & Rice Bowl
Kitchari has been the go-to healing meal in South Asian homes for thousands of years — and for good reason. Split mung beans and basmati rice come together with 7 warming spices to create a dish that's deeply nourishing, incredibly easy to digest, and somehow feels like a hug in a bowl.
9G Protein. 5G Fiber. Clean Ingredients.
20 minutes
