Kitchari
The word “kitchari” means mixture, and the kitchari dish itself is usually a combination of a grain and a legume in a warm soup.
The dish commonly uses rice and moong beans.
Though legumes, in general, are difficult to digest for many people, lentils and moong beans are on the easier-to-digest list.
A bowl of kitchari is ideal for to cleanse the body because it’s easy to digest, and it provides plenty of nutrition for healing.
Kitchari Recipe
- ¼ cup basmati rice
- ¼ cup split green moong bean or split yellow moong bean
- 2 cups of water
- ½ – 1 cup mixed veggies (carrot, zucchini, green beans)
- 1 tablespoon ghee
- 1 teaspoon ‘panch phoran’ – equal parts: fennel, cumin, nigella, fenugreek and mustard seeds
- Salt to taste
- 6-7 curry leaves 1 tsp grated ginger 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp turmeric powder
- ½ chilli (optional)
- ¼ cup chopped spinach leaves Pinch of black pepper
Method
- Soak the rice and moong beans for 2-3 hrs
- Wash and chop the vegetables.
- Heat the ghee on med heat for 2 mins and add the ‘panch phoran’ spice mix.
- Once this begins to crackle, add grated ginger and curry leaves.
- Then add chopped vegetables and cook for a few minutes.
- Now add the rice, split green mung and spices and mix well.
- Add water.
- Add the salt, mix the kitchari and cover the pot with a lid.
- Keep on the flame for 20 minutes, or until the kitchari is cooked – keep checking every 5 mins to ensure there is enough water and mixture is not sticking to the bottom.
- Halfway of cooking add spinach leaves and continue cooking
Serves: 2-3
Prep time: 10 mins
Cooking time: 45 mins
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