This is very tasty and easy to digest dish, excellent food choice when recovering from illness, for strength and general health. Kitchari is a wonderful choice whenever you need a lift or feel like nurturing yourself and friends.

Kitchari [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Cooking Time

40

Ingredients

  • 1 cup white basmati rice brown rice or quinoa
  • 1/2 cups yellow mung dal beans
  • 1 tablespoon oil
  • 1 teaspoon each cumin seeds mustard seeds fennel seeds, fenugreek seeds
  • 6 cups of water
  • 1 1-inch piece of ginger, peeled and minced
  • 3 green cardamom pods
  • 2 bay leaves
  • 2 cloves optional
  • 1 teaspoon ground turmeric powder
  • 1/2 teaspoon Himalayan pink salt or sea salt
  • pinch ground black pepper
  • 2 –5 cups of chopped organic, seasonal vegetables such as spinach, carrots, green peas, celery, kale, and bok choy (avoid nightshades)
  • 1 cup chopped fresh cilantro optional

Preparation

  1. Rinse the rice and the mung dal beans in a fine -mesh strainer until the water runs clear. Set aside.
  2. Melt the oil in a large pot over medium-high heat. Add all the seeds and stir and toast until the mustard seeds pop - about 1 minute. Add the rice and beans. Cook and stir for another minute. Add the water, ginger, cardamom pods, bay leaves, cloves, turmeric, salt and pepper, and chopped vegetables. Bring to a boil and reduce to a simmer.
  3. Cook for 35-40 minutes or until the beans and rice are soft and the kitchari has a porridge-like consistency.
  4. Remove and discard the bay leaf, cardamom pods and cloves. Serve warm with fresh cilantro on top, if desired.


    Comments

    This site uses Akismet to reduce spam. Learn how your comment data is processed.