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Cooling Kitchari [Vegan, Gluten-Free]
Kitchari is a creamy porridge-like blend of beans and rice that has been a staple of Ayurvedic cuisine for many centuries. It is often consumed during times of healing or for detox, as simple frugal fare, and as a comfort meal. Here, beans and rice are cooked separate for a... Read More
Ingredients You Need for Cooling Kitchari [Vegan, Gluten-Free]
How to Prepare Cooling Kitchari [Vegan, Gluten-Free]
- Soak the mung dal or red lentils for at least 30 minutes, then drain, wash well, and drain again. Do the same in a separate dish with the brown rice.
- In a small saucepan, bring the rice and water to a boil, cover, turn down to a simmer, and cook for about 40 minutes or until all the liquid is completely absorbed and the rice is plump.
- Combine the mung dal or red lentils and broth or water in a medium saucepan and bring it to a boil over high heat. Stir occassionally and skim off the froth that comes to the surface.
- Add the vegetables and fennel, bay leaves, ginger, and turmeric, leaving out the greens for now, and mix well.
- Reduce the heat to medium-low, cover, and simmer for 20-25 minutes, or until the beans are soft and fully cooked. Stir occasionally as needed so nothing sticks to the bottom of the pan.
- Then stir in the greens, oil, and salt and pepper to taste. Cook just a little longer until the greens soften.
- To serve, spoon the kitchari over a bowl of rice and top with minced cilantro or other cooling fresh herbs and a few squeezes of lime juice.
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