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 You Need for Summer Kitchari Bowl [Vegan]
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
How to Prepare Summer Kitchari Bowl [Vegan]
- 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.
- 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.
- Add in beans and rice and stir to coat in the spices.
- 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).
- 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.
- Remove from heat and stir in greens to wilt. Serve with desired toppings or alone.
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Beans - Mung - Rice
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About The Author
Emily Fraser
See My RecipesEmily is a vegan baker, recipe developer, and blogger behind Emmylou's Kitchen. She lives in Winnipeg, MB, with her partner and two swell cats. She creates creative baked goods with seasonal flavors.
Going to try this…..looks “fun”