Kitchari

Serves: 3-4 (perfect for one day of a cleanse)

Kitchari Recipe

  • 1 cup Split Yellow Mung Beans or sprouted whole Mung beans (I use 3/4 C beans to 1 C rice to prevent constipation, as I am prone to it. If you’re not, go for 1:1)
  • 1 cup White Basmati Rice
  • 1 Tbs Fresh Ginger Root
  • 1 tsp each Mustard Seeds, and Cumin and Turmeric powder
  • ½ tsp each Coriander powder, and fennel and fenugreek seeds
  • Optional:  Cloves & Bay Leaves
  • 7-10 Cups Water
  • ½ tsp Himalayan Pink Salt
  • 1 small handful Fresh Chopped Cilantro Leaves
  • 3-4 Cups chopped fresh vegetables (I love beets, carrots, and kale in my kitchari)
  1. Wash split yellow mung beans (dahl) and rice together until water runs clear.
  2. Heat a large pot on medium heat and then add all the spices (except the bay leaves) and either dry roast for a few minutes to enhance the flavor, or roast in ghee until aromatic (my preference)
  3. Add beans and rice and stir continuously.
  4. Add water or  vegetable broth* and bring to a boil.
  5. Boil for 10 minutes.
  6. Turn heat to low, cover pot and continue to cook until dahl and rice become soft (about 30-40 minutes).
  7. Top each serving with cilantro & either salt or Bragg’s Amino Acids.
  8. Store in fridge up to 3 days.

*Broth: If eating kitchari multiple meals in a row, steam vegetables and save the water for broth to cook rice & beans the next meal/day. Also, in the morning, I add cinnamon, ginger and extra broth to my kitchari and eat it like a breakfast porridge:)

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