Description
Comforting Kitchari is a traditional Ayurvedic dish known for its simplicity, warmth, and nourishing properties. This protein-packed bowl made with yellow mung beans and basmati rice is gently spiced with cumin, ginger, and turmeric, making it perfect as a detoxifying, easily digestible meal. It serves as a wholesome comfort food suitable for balancing the body and mind while offering soothing flavors and hearty nutrition.
Ingredients
Scale
Main Ingredients
- 1 cup Yellow Split Mung Beans (Moong Dal)
- 1 cup Basmati Rice
- 4 cups Water
Flavorings and Seasonings
- 2 tablespoons Ghee or Oil (Use coconut oil or avocado oil for vegan option)
- 1 teaspoon Cumin Seeds
- 1 tablespoon Fresh or Ground Ginger
- ½ teaspoon Turmeric
- Sea Salt and Black Pepper, to taste
Garnish
- ¼ cup Cilantro, chopped
- 2 slices Lime or Lemon
Instructions
- Prepare the Ingredients: Rinse the yellow split mung beans and basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures a better texture.
- Sauté the Spices: In a large pot, heat ghee or oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant. Add fresh or ground ginger and sauté for another minute to release its warm aroma.
- Add Turmeric and Combine: Stir in the turmeric powder and then add the rinsed mung beans and rice to the pot. Mix well to coat the grains with the spiced oil mixture.
- Add Water and Cook: Pour in 4 cups of water. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for about 30 minutes until the mung beans and rice are soft and well cooked, stirring occasionally to prevent sticking.
- Season and Adjust: Once cooked, season the kitchari with sea salt and black pepper to taste. Stir to combine all flavors evenly.
- Serve and Garnish: Ladle the warm kitchari into bowls. Garnish each serving with freshly chopped cilantro and a wedge or two of lime or lemon for a bright, acidic touch that balances the savory flavors.
Notes
- You can substitute basmati rice with jasmine rice, brown rice, or quinoa for different texture and nutritional profiles.
- For a vegan version, replace ghee with coconut oil or avocado oil.
- Adding vegetable broth instead of water can enrich the flavor.
- Adjust the amount of water if you prefer a soupier or thicker consistency.
- Kitchari is best enjoyed fresh but can be refrigerated and gently reheated for up to 3 days.
