Butternut Squash Kitchari

DhalDinner
Written By Amber McKenna

Serves: 6

Prep time: 20 minutes

Cook time: 5 minutes

Ingredients 

  • 1/2 butternut pumpkin

  • 1 brown onion, diced

  • 3 garlic cloves, minced

  • 1 inch ginger, minced

  • 1 packet Sol Organics Kitchari

  • 1 tbsp olive oil or ghee

Directions

  1. Pre heat the oven to 180C.

  2. Peel and dive the pumpkin into cubes, add to a baking tray with a drizzle of oil and a sprinkle of sea salt. Bake in the oven for 20-25 minute or until tender.

  3. Take out and mash with a fork.

  4. Heat a little oil or ghee into a large pot over medium heat. Add the onion and sauté for 4 minutes or until fragrant. Add the garlic, gangrened sauté for an extra minute.

  5. Pour in the Kitchari packet and let this toast for a few minutes stirring constantly. Next add in 5 cups water, bring to a boil then reduce heat to low and let simmer for 15-20 minutes until the water has been absorbed. Turn off heat and stir in the mashed pumpkin.

  6. Serve with some lemon or lime juice, coconut yogurt and fresh coriander. 

Enjoy!

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Amber McKenna
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