Kitchari Recipe
Kitchari is an Indian superfood recipe that is a nourishing mixture of long grain rice and split yellow mung bean.
Servings: 4 servings
Calories: 292kcal
Ingredients
- 1 cup split yellow mung dahl beans
- 1 cup white long grain rice quinoa or millet can be used as alternatives
- 8 cups water or 4 cups vegetable broth and 4 cups water
- 2-3 tablespoons of grass-fed ghee
- 1 tablespoon ginger freshly grated
- ½ teaspoon turmeric powder or 1 teaspoon freshly grated
- ½ teaspoon coriander powder or 1 teaspoon seeds
- ½ teaspoon whole cumin seeds or ¼ teaspoon powdered
- ½ teaspoon brown or yellow mustard seeds
- 1 pinch hing also known as asafoetida (optional)
- ½ teaspoon salt
- 1 small handful fresh cilantro leaves chopped
Instructions
- Rinse split yellow mung dahl beans and rice (or alternative) together a few times, until water is less murky.
- Toast the spices (optional): Heat a heavy skillet over medium heat. Add spices and toast 2-5 minutes or until spices are fragrant and lightly browned, stirring constantly to prevent burning. Remove from heat.
- In a large saucepan, combine rice (or alternative), beans, water, and spices. Add 2-3 tablespoons of grass-fed ghee.
- Cover and bring to a boil. Reduce the heat to low and simmer until rice (or alternative) and beans are soft (at least 30 minutes, longer is ideal). If time permits, you can cook it longer by adding more water. Your goal is kitchari that is well-cooked and soupy.
- Garnish with salt and cilantro, and enjoy!
Video
Notes
Recipe reprinted with permission from Eat Wheat by Dr. John Douillard, DC. CAP.
Nutrition
Serving: 1/4 batch | Calories: 292kcal | Carbohydrates: 51g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 1296mg | Fiber: 8g | Sugar: 8g
