Can I make this Kitchari without a pressure cooker?

Yes, you can use a good-sized pot. Bring the mixture to a boil, then reduce to a simmer and cook for about 45 minutes until the rice and mung beans are tender.

What can I substitute for fenugreek or curry leaves?

If you don't have fenugreek seeds, you can omit them, though they add a unique flavor. For curry leaf stalks, you can use two bay leaves as an alternative.

Is it essential to soak the mung beans for 4 hours?

Soaking the mung beans helps them cook more evenly and can reduce cooking time, especially if using the traditional stovetop method.

How can I adjust the spice level of this Kitchari?

You can adjust the 3/4 teaspoon of chili flakes to your taste, adding more for extra heat or reducing for a milder stew.

How should I store leftover Kitchari?

Store any leftover Kitchari in an airtight container in the refrigerator for 3-4 days. It reheats well on the stovetop or in the microwave.

3.4K Views 11 years ago

Kitchari: Comforting Indian Vegetable Stew
[Vegan]

JA By: Jessica Meyers Altman

Author Bio

International plant-based and gluten-free recipes made using seasonal ingredients. Jessica is a certified plant-based chef, and... Read More

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A vibrant bowl of vegan Kitchari, a comforting Indian vegetable stew, garnished with fresh parsley, showcasing mung beans, brown rice, and colorful vegetables.

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Discover more recipes with these ingredients

Beans - Mung

Kitchari — Comforting Indian Vegetable Stew [Vegan]

Dairy Free

Kitchari is a hearty stew of Indian origin. This version is filled with nutritious, warming ingredients, making it the perfect comfort food. When you make this, your whole house will smell delicious.

Ingredients You Need for Kitchari: Comforting Indian Vegetable Stew [Vegan]

1 1/2 cups mung beans (soaked for 4 hours)
1 cup brown rice
1 1/4 cup small diced peppers
2 tablespoons minced jalapeño, about 1 pepper
2 cup minced onion
4 cups medium diced eggplant
2 cups diced tomato or 1 15 oz can
1 3/4 teaspoons kosher salt
1 teaspoon turmeric
2 teaspoons cumin seeds (if you don’t have seed, can use ground)
1 teaspoons fenugreek seeds
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
3/4 teaspoon chili flake, to taste
2 curry leaf stalks, or 2 bay leaves
3 cups chopped mushrooms (optional)
8 cups water
5 cups chopped kale
Additional salt and pepper, to taste
Parsley, for serving

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How to Prepare Kitchari: Comforting Indian Vegetable Stew [Vegan]

Place all ingredients into a pressure cooker (preferred), or good sized pot, except kale.

For the Pressure Cooker Method:

Bring to pressure, or boil. If using a pressure cooker, bring to pressure and turn down to low. Set timer for 12 minutes.
Turn off stove, and let pressure drop. Let kitchari sit for another 10 minutes or so, for additional water to absorb

For the Traditional Method:

Bring mixture to boil, reduce to simmer and cook until rice and mung beans are no longer hard, about 45 minutes.
Stir in kale, and season with additional salt and pepper if desired. Top with fresh parsley and serve with a salad.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.