KITCHARI – Rice lentils & Vegetables

Kitchari (pronounced kich-uh-ree) is the traditional cleansing food of Ayurveda. It is a combination of split mung beans and white basmati rice with plenty of spices, depending on your constitution. This is a quick and easy recipe for busy folk that still want to each healthy tasty food. The translation of Kitchari is mixture. It is packed full of protein and easy to digest. The combination of rice and mung dal provides all the amino acids needed to form a complete protein. The mung beans are known for their ability to remove toxins, from the body. Mung beans are also a great source of protein and a rich source of antioxidants and phytonutrients. The protein content of kitchari supports stable blood sugar levels so that energy and mental clarity are balanced during the cleansing process. Most Sundays I make Kitchari its my go to food when I have little time but want to eat tasty food. It is really easy to make, relatively inexpensive. Kitchari is a traditional Ayurvedic dish that’s known to assist in detoxing the body. Kitchari is made with mung beans, Basmati rice, seasonal vegetables, ghee/ butter or coconut oil (vegan) and spices.

Kitchari is a traditional healing “porridge” that has been known to help people gain strength after an illness. Enjoy the recipe and feel free to comment and leave feedback.

KITCHARI. RICE, LENTIL, VEGETABLES

bhavesh Kitchari (pronounced kich-uh-ree) is the traditional cleansing food of Ayurveda. It is a combination of split mung beans and white basmati rice… Indian KITCHARI – Rice lentils & Vegetables European Print This

Serves: 4 Prep Time: 10 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 & 1/2 cups Mung Bean
• 1 cup Rice Indian Basmati Rice (good Indian rice makes all the difference!)
• 1 cup Assorted Vegetables finely chopped (my favourites include Carrots, long green beans, sweetcorn, peas, broccoli or whatever else I find in the fridge!) You can also use frozen veg
• 2 tbsp Ghee (Vegan you can use coconut oil)
• 2 inch Fresh ginger Finely chopped
• 1 full green chilli
• 1 tsp Turmeric
• 1 tsp Cumin Seeds
• 1 tsp Black Mustard Seeds
• 1/2 tsp Cumin Powder This add some really nice earthy flavour
• 1/2 tsp Coriander powder
• 1/2 tbsp Salt Add more salt if you require
• 1 Bayleaf
• 1 Small Cinnamon stick (options)
• 6 cups Water depending on how soupy you want the kitchari make sure it covers the mixture you can add more or less water.

Instructions

1. Wash the mung beans and rice and soak them for about 4 hours. this makes them easier to cook. Remove water after the soak.
2. In pressure cooker, melt the ghee (or coconut oil) until it’s in liquid form. If don't have a pressure cooker you can use a saucepan.
3. Add mustard seeds and cumin seeds to the ghee (vegan coconut oil) and sauté until you hear the seeds pop.
4. Add the ginger, chillies.
5. Add spices, bayleaf cinnamon sticks.
6. Add the vegetables and lightly stir all the ingredients
7. Add rice and lentils to the mix. Coat the rice and lentils with the spices and seeds (do this quickly so you don’t burn the spices).
8. Slowly add in the water so it covers all the ingredients stir and put the pressure cooker on. If you are using a sauce pan put on the lid and boil
9. Lower heat to medium heat and cook for 20 minutes. If you are using a saucepan cover and cook for another 45 to 60 minutes.
10. Melt a little more ghee or coconut oil over the top if you want to add more richness and serve.

Notes

Recipe Notes I normally use a pressure cooker however for those who do not have a pressure cooker and need a kitchari fix this works just the same but requires cook time. If you use a pressure cooker you do not need to soak the beans or rice and usually cooking time is 20 minutes.Add more salt if you require I like it less salty others like it more.If the Kitchari goes dry add more water you are looking for a porridge consistency.You can serve this with pickles or yogurt, experiment and make it your own.