Basic Kitchari

Basic Kitchari

This recipe makes enough for 5 meals. It feeds me for a day plus one more breakfast. I like to make this basic recipe, cool it and store it in the fridge. From that, I take what I need for a meal and add different spices and vegetables to it.

Ingredients: 

1 1/2 cups basmati rice (brown or white) or try millet

3/4 cups mung beans

8 cups water (more for millet)

1 teaspoon turmeric

1 pinch asafoetida (a spice also called hing- available at Indian and Chinese grocers)

Directions: 

  1. Soak rice and beans separately overnight in plenty of water.
  2. The next day rinse the rice and beans and put into a heavy bottomed pot.
  3. Add water, turmeric and asafoetida.
  4. Cook over medium heat until the water is mostly absorbed.

Variations:

Breakfast bowl

In a pot, heat 1 Tbsp coconut oil with 2 cracked cardamom pods, ¼ cup unsweetened coconut and a pinch of cumin seeds.

Cook over medium heat until fragrant.

Add 1 ½ cups cooked kitchari mixture, a little water (more of you like it soup-y), a dash of cinnamon and some ground cloves. Season with salt.

Cover and heat gently for a few minutes, until water is absorbed.

 

Savory Kitchari

Ingredients: 

1 ½  tsp. Mustard Seeds

1 tsp. Cumin Seeds

1 tsp. Ground Coriander 

1 tsp. Ground Fennel

1 inch ginger, grated or minced

Optional: onion, garlic, vegetables such as zucchini, sweet potato, carrot, squash, green vegetables of your choice.

Directions:

  1. Sauté seeds until the pop in a bit of coconut or olive oil. Add onions, ginger, garlic, or hard vegetables such as carrots or squash to the spices and cook for a few minutes, until they begin to soften.
  2. Then add 1 1/2 –2 cups of cooked kitchari mixture, a little water and any soft vegetables like greens, zucchini, or broccoli.
  3. Put a lid on it and cook gently until the water is absorbed and the vegetables are cooked.
  4. Season with salt.

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