https://calgaryavansino.com/recipes/cleansing-kitchari/
Ingredients
- 2 tbsp coconut oil
- 2 tbsp fennel seeds
- 2 tsp cumin powder
- 8 cardamon pods
- 1 tsp mustard seeds
- 2 tsp turmeric powder
- 1-inch fresh ginger, chopped finely
- 190g split mung beans (not the whole ones), soak these overnight or even an hour if that's all you have
- 175g basmati brown rice, soaked same as above
- 1 litre vegetable stock
- 750ml water
- approx 1 small sweet potato, chopped
- 1 medium-large bulb of fennel, chopped
- approx 3 celery stalks, chopped
- approx 3 medium carrots, chopped - you don't need to peel, but remove ends
- 2 tsp Maldon sea salt
Scatter the following on top of each serving. Put as much or as little as you like of each:
- Fresh coriander, chopped roughly
- Unsweetened desiccated coconut
- Lime juice
- 2 tbsp coconut oil
- 2 tbsp fennel seeds
- 2 tsp cumin powder
- 8 cardamon pods
- 1 tsp mustard seeds
- 2 tsp turmeric powder
- 1-inch fresh ginger, chopped finely
- 1 cup split mung beans (not the whole ones), soak these overnight or even an hour if that's all you have
- 1 cup basmati brown rice, soaked same as above
- 4 cups vegetable stock
- 3 cups water
- approx 1 small sweet potato, chopped
- 1 medium-large bulb of fennel, chopped
- approx 3 celery stalks, chopped
- approx 3 medium carrots, chopped - you don't need to peel, but remove ends
- 2 tsp Maldon sea salt
Scatter the following on top of each serving. Put as much or as little as you like of each:
- Fresh coriander, chopped roughly
- Unsweetened desiccated coconut
- Lime juice
This truly is a one-pot meal and a mighty one at that. In Ayurvedic tradition, cooking and eating Kitchari is cleansing, healing and balancing, which makes this a pretty special dish. I’ve ordered it a few times at various restaurants around the world and always felt so nurtured by the recipe that I decided to start making it myself for the whole family. It’s comforting, nourishing and filling in all the right ways. If you’ve had a long week, this is the dish to make! I like to cook it with basmati brown rice but you can use short grain brown rice or quinoa too. You can also add green beans, turnips, asparagus (any vegetables you like really). Find your own magic combination. It has a thick porridge-like consistency, but if you like it more “soup-like” then just add more liquid.
In a large pot, warm the coconut oil over medium heat. Then add in all your spices and ginger, and cook for 5 minutes, stirring frequently.
Add in your mung beans and rice, and coat them thoroughly with the spice mixture. Then add your vegetable stock and water, bring to a boil and simmer for 20 minutes.
Next, add in all your chopped vegetables and mix everything together well. If you need more water at this point, add it in. Then simmer everything together again for another 20 minutes, stirring occasionally. Towards the end, add your salt and season to your desired taste.
Kitchari has a rich, thick consistency when it’s done and should smell sensational. If you need to re-heat it before serving, just add a little water or broth to thin it out. Serve your Kitchari in bowls and add all the garnishes you want.
