Green Quinoa Kitchari

Green Quinoa Kitchari


  1. Soak the quinoa overnight in double the amount of water.
  2. When you’re ready to cook, rinse the quinoa and mung dal.
  3. Heat the ghee or oil in a large pot. Add the mustard seeds and as soon as they begin to sizzle and splutter add the garam masala and sauté together on medium heat for a minute until fragrant.
  4. Stir in the mung dal and quinoa. Add the water and salt and bring to the boil. Reduce to a simmer and continue cooking, lid on, for another 30 minutes (longer if using whole green mung beans), or until the dal is completely soft (easily squashed between finger and thumb) and the kitchari has a porridge-like consistency. Stir occasionally and keep an eye on the water levels, then taste and adjust seasoning.
  5. Meanwhile, make the pesto. Put all the ingredients in the small bowl of a food processor with two tablespoons of water and season with salt and black pepper. Pulse a few times to to make a rough paste and set aside.
  6. To cook the spring greens, heat the ghee in a frying pan on a medium heat.
  7. Add the leek, celery, salt and pepper and sauté, stirring regularly, until gently caramelised and softened.
  8. Add the spring greens, peas and lemon zest and sauté for for 5 minutes or longer until the cavolo nero is tender.
  9. To serve, swirl the greens into the kitchari (or vice-versa depending which pan is bigger!) or divide the kitchari between 2 bowls and top with the greens.
  10. Spoon over the pesto and drizzle with the extra virgin olive oil.

This recipe has been kindly supplied by JASMINE HEMSLEY.
Jasmine Hemsley is a three-time best-selling author, the Founder of Hemsley + Hemsley and East by West, a TV presenter with a show broadcast in over 25 countries, chef, food and health writer, restaurateur and nutrition & wellness expert.

Find Jasmine on social media using the links below.


  • ½ cup (100g) yellow mung dal*
  • ¼ cup (50g) white/pearl quinoa, soaked overnight
  • 1 tbsp ghee (or coconut oil) ***
  • 1 teaspoons black mustard seeds
  • 1 teaspoons garam masala
  • 2 cups (500ml) water, or more
  • ¼ teaspoon of sea salt plus more to taste
For the pesto:

  • 20g parsley, roughly chopped
  • 30g wild garlic, roughly chopped (or 1 garlic clove and 10g extra parsley)
  • 30g pine nuts, almonds or pecans
  • 3 tbsp extra virgin olive oil
  • 2 tbsp water, plus extra if needed
  • 1 tbsp lemon juice
  • Salt and black pepper
For the Spring greens:
  • 1 tbsp ghee
  • ½ a leek, finely sliced
  • 2 sticks of celery, finely sliced
  • ½ tsp lemon zest
  • 100g spring greens/cavolo nero/kale, stalks removed and leaves finely sliced
    50g peas*
  • Salt and black pepper
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