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Summer Kitchari Bowl [Vegan]

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Kitchari is an important dish in Ayurveda. Made from mung beans and rice that are lightly seasoned, it's promoted as being a balancing dish, as well as being easy to digest. All that’s needed is one pot, and while the kitchari does take it’s time simmering, it doesn’t require much attention. So, while your kitchari is cooking, you can divide your attention among other things and still have a meal that's delicious and filling.

Summer Kitchari Bowl [Vegan]

Serves

4-6

Ingredients

For the Kitchari:

  • 1 cup split mung beans
  • 1 cup short grain brown rice
  • 1 tablespoon coconut oil
  • 1/2 tablespoon coriander seeds, ground
  • 1 teaspoon black mustard seeds, ground
  • 1 teaspoon cumin seeds, ground
  • A pinch each cinnamon, cardamom, salt, and black pepper
  • 1 heaping tablespoon fresh ground ginger
  • 1 tablespoon fresh ground turmeric
  • 8 cups water
  • 2 carrots, sliced into discs
  • 4 young turnips, sliced into half-moons
  • Turnip greens

For the Optional Topping:

  • 1 carrot, sliced into discs
  • 1 sweet potato, peeled and diced
  • 1/2 head kale, sliced

For Serving:

  • Fresh coriander
  • Lime juice/lime wedge
  • Sliced radish
  • Shredded cabbage
  • Coconut flakes
  • Sesame seeds
  • Pea shoots
  • Fresh peas

Preparation

  1. Soak the split mung beans and brown rice in plenty of water for at least 4 hours before cooking, or overnight. Drain and rinse until water runs clear. Set aside.
  2. Place coconut oil in a large pot over medium heat to melt. Add in dry spices and stir frequently until fragrant. Add in ginger and turmeric and sauté briefly, about 15-20 seconds.
  3. Add in beans and rice and stir to coat in the spices.
  4. Add in water and raise heat to bring to a boil. Once boiling, reduce to a simmer for about 20 minutes. The beans and rice should be about halfway cooked (you can gauge by the amount of water left in the pot).
  5. Add in one of the diced vegetable options excluding greens (or other vegetables of your choice) and continue simmering until vegetables are fully cooked, beans have turned creamy, and rice is fluffy.
  6. Remove from heat and stir in greens to wilt. Serve with desired toppings or alone.

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AUTHOR & RECIPE DETAILS


photo

Creative baked goods with seasonal flavors. Emily is a vegan baker, recipe developer, and the blogger behind Emmylou's Kitchen. She lives in Winnipeg, MB, with her partner and two swell cats.


 

 

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9 comments on “Summer Kitchari Bowl [Vegan]”

Click to add comment
Dawn Merhalski
2 Years Ago

Going to try this.....looks "fun"


Reply
Christina Williamson Brockington
2 Years Ago

CocayMissi Avila


Reply
Vincent Leander Cheveyo
2 Years Ago

Caroline Yoki Soturi


Reply
Pranali Lad
2 Years Ago

Just one more tip, another very easy way to include some turmeric in your diet is to put some in the rice water when its cooking. :) <3


Reply
One Green Planet
01 Aug 2016

Great tip!

Pranali Lad
2 Years Ago

Just one more tip, another very easy way to include some turmeric in your diet is to put some in the rice water when its cooking. :) <3


Reply
Cunningham Michael Steven
2 Years Ago

*sigh* Do not use alloy as utensils use food. You are already awar e of this...


Reply
Mel Holmes
2 Years Ago

Anne - one for all that tumeric!!


Reply
Cunningham Michael Steven
30 Jul 2016

As well as nutmeg & herb. ^_^



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