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KITCHARI

Print Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup mung beans (or yellow mung dal)
  • ½ cup white or brown basmati rice
  • 2 tablespoons coconut oil/ghee/butter
  • 2 bay leaves
  • 5 cups water
  • 1 teaspoon black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ginger (optional)
  • salt
  • 2 teaspoons mustard seeds (yellow or black)
  • 2 teaspoons cumin seeds
  • 2 teaspoons turmeric
Vegetables: I love to add baby marrow (courgettes) to my kitchari but you can add any seasonal vegetables that you enjoy - from leafy greens, brocolli, peas, asparagus or butternut
Optional toppings: spinach, avocado, chopped herbs and a squeeze of fresh lemon

Method
 

  1. Rinse the mung beans and rice until the water runs clear *
  2. Measure out all the spices into a cup - this makes it less likely that you'll burn your spices while searching for the others
  3. Heat the oil/butter in a pan or stockpot. Add all the spices and saute together on a medium heat for a minute until fragrant. Be careful not to overdo this stage - you don't want to risk frazzling the spices and making them bitter or burnt.
  4. Stir in the mung beans and rice. Add 5 cups of water and any chopped vegetables. Bring to the boil then reduce to a simmer with the lid on.
  5. Cook for at least 40 minutes (longer if you need the water to reduce) or add more water if necessary - the mung beans and rice should be completely cooked.

Notes

You can eat this dish on it's own (which I do for lunch) and add some delicious toppings like avocado, fresh coriander and lemon OR you can use as a side dish with dinner - my boys love kitchari and I get to add some veggies for added nutrition.
*if you are using whole green mung beans (which are more easily available) - you will need to soak them overnight, rinse and drain them before using.