Kitchari is made with mung beans, Basmati rice, seasonal veggies, ghee and also seasonings. The mung beans are understood for their ability to get rid of toxins, specifically chemicals and insecticides, from the body. Mung beans are additionally a great resource of healthy protein and offer a resource of good carbs and also fiber. It’s also a terrific dish for those having digestive system troubles and recuperating from illness. There’s lots of versions of Kitchari around from easy to more fancy.
>> 1/2 cup of dry green mung beans
>> 1/2 cup of dry mung dal (split yellow)
>> 1 cup high quality Indian Basmati Rice (good Indian rice makes all the difference!)
>> 4-6 cups water (more water will make it soupier)
>> 6-7 cups assorted vegetables (My favorite fall veggies in this recipe include: yam, carrots, zucchini, and cilantro to garnish.)
>> Traditional is 2-3 tablespoons ghee (Clarified butter. You can find ghee at your local health food store), but I use coconut oil.
>> 2-inch piece of fresh ginger root, minced
>> 1 tablespoon turmeric
>> 1 tablespoon cumin (I add a little more cumin. I love the grounding, earthy flavor of it.)
>> 1 tablespoon black mustard seeds
>> 1 tablespoon fennel seeds
>> 1 tablespoon mustard seeds
>> 1/2 teaspoon ground coriander
>> 1/2 teaspoon fresh cracked pepper
>> 1 tablespoon Himalayan pink sea salt (or regular sea salt)
>> 1 stick of Kombu (seaweed)
>> 1/2 teaspoon of cinnamon
Puttin’ it Together
>> Prep Ahead: Wash the mung beans and soak them in water overnight for four to eight hours (this helps with digestion).
>> In a large skillet or wok, melt the ghee (or coconut oil) until it’s in liquid form.
>> Add seeds to the ghee and saute until you hear the seeds pop.
>> Quickly add the spices, ginger, rice and beans to the mix. Coat the rice and beans with the spices and seeds (important to do all these steps fairly quickly so you don’t burn the spices).
>> Slowly add in the water.
>> Add the vegetables and lightly stir all the ingredients.
>> Bring water to a boil.
>> Lower heat, cover and cook for another 45 to 60 minutes.
>> Stir in the salt at the very end.
>> This recipes makes 4-6 servings. Melt a little more ghee or coconut oil over the top and garnish with cilantro.