Kitchari

Kitchari is a staple dish that detoxifies the entire system, balances the digestive tract and imparts strength to the body. This is a wonderful meal to enjoy a couple times a week to regulate digestion, the perfect meal if you eat too heavily the day before, or if you want a whole-food-based cleanse for a couple days. Kitchari can be eaten in many forms, but this is the basic recipe. You can add seasonal vegetables in any combination.

Preparation

Advance preparation: Combine mung beans and rice and soak in water the night before. 

 

Heat dry 2 liter pot on medium heat. Add ghee and allow to coat pan. Add mustard seeds, cumin seeds, and turmeric powder. 

Drain water from mung bean and rice mixture and add to pot. Stir for 1 minute to allow ghee and spices to coat everything. Add pinch of hing (asafetida). Add pink rock salt and a pinch of black pepper to taste.

 

Add 3 cups hot water and let boil while stirring. Boil for 5 minutes on medium flame. Reduce flame to the minimum and cover. Check in 20 minutes.

 

Add more hot water and cook as needed until desired consistency. Serve warm with toppings.

Ingredients

1 cup mung beans

1/2 cup dry basmati rice

1 Tbsp ghee

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp turmeric powder

Pinch of hing (asafetida)

Pink rock salt and pepper to taste

Toppings bar

Cilantro

Lemon

Roasted sesame seeds

Grated ginger

Coconut flakes

Preparation

Requires overnight prep (5 mins)

Total time: 45 mins

See below

© 2018 Molly at the Table

Photography by Megan Small  |  Design by Annie Chen

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