Kitchari
This delicious classical dish is light and easy to digest, yet deeply satisfying. The nourishing aromatic basmati rice mixed with the protein rich green mung beans that have a mild detoxifying effect on the body create the perfect balance. Its mixture of medicinal spices helps to balance all 3 doshas and kindle the agni or digestive fire.
Ingredients (Serves 4):
2/3 cup split green mung beans
1/3 cup basmati rice
3 cups of water
1 ½ tablespoons of ghee
1 tsp. cumin seeds
1 tsp. mustard seeds
3/4 teaspoon Himalayan rock salt
3/4 tsp. turmeric
Optional- Organic chopped seasonal vegetables
PREP:
Pour rice and mung beans into a bowl, rinse thoroughly and drain. Add 3 cups of water and soak
for at least 3 hours. Drain the water you used to soak, and add 3 cups of fresh water to soaked mung beans and rice.
DIRECTIONS:
1. In a medium saucepan over medium-low heat, melt ghee.
2. Add cumin seeds and mustard seeds. Listen for the “pop” sound that the mustard seeds will make when they are heated to the appropriate temperature. This should take about 2 minutes. (Watch carefully so you don't burn the seeds.)
*if you are adding onion or garlic, you may do so once the seeds have popped. I like to caramelize the onion before moving onto step three.
3. Pour the soaked rice and dahl mixture in the saucepan.
4. Add rock salt and turmeric. Cook over medium heat for 40 minutes, or until the mung beans and rice start to fall apart. If it starts to stick to the bottom, add more water as needed. (I like to check on it every 10 minutes to make sure it isn't sticking)
5. If you are adding vegetables, you can add them once the kitchari has started to boil. Harder vegetables like potatoes, carrots and butternut squash need to cook for longer, softer vegetables like kale or spinach can be added during the last 10 minutes of cook time.
Stir well and ENJOY!
Ingredients (Serves 4):
2/3 cup split green mung beans
1/3 cup basmati rice
3 cups of water
1 ½ tablespoons of ghee
1 tsp. cumin seeds
1 tsp. mustard seeds
3/4 teaspoon Himalayan rock salt
3/4 tsp. turmeric
Optional- Organic chopped seasonal vegetables
PREP:
Pour rice and mung beans into a bowl, rinse thoroughly and drain. Add 3 cups of water and soak
for at least 3 hours. Drain the water you used to soak, and add 3 cups of fresh water to soaked mung beans and rice.
DIRECTIONS:
1. In a medium saucepan over medium-low heat, melt ghee.
2. Add cumin seeds and mustard seeds. Listen for the “pop” sound that the mustard seeds will make when they are heated to the appropriate temperature. This should take about 2 minutes. (Watch carefully so you don't burn the seeds.)
*if you are adding onion or garlic, you may do so once the seeds have popped. I like to caramelize the onion before moving onto step three.
3. Pour the soaked rice and dahl mixture in the saucepan.
4. Add rock salt and turmeric. Cook over medium heat for 40 minutes, or until the mung beans and rice start to fall apart. If it starts to stick to the bottom, add more water as needed. (I like to check on it every 10 minutes to make sure it isn't sticking)
5. If you are adding vegetables, you can add them once the kitchari has started to boil. Harder vegetables like potatoes, carrots and butternut squash need to cook for longer, softer vegetables like kale or spinach can be added during the last 10 minutes of cook time.
Stir well and ENJOY!
