WebAdd 3 cups of water and soak for at least 3 hours. Drain the water you used to soak, and add 3 cups of fresh water to soaked mung beans and rice. In a medium saucepan over …
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Kitchari, also called Khichdi, is a traditional Ayurvedic dish made with a mixture of yellow split mung beans, Basmati rice, and spices. In a medium bowl, combine the rice and moong dal. Pour enough water to cover the mixture and soak for 15 minutes.
If you are adding vegetables to your kitchari, add the longer cooking vegetables, such as carrots and beets, halfway through the cooking. Add the vegetables that cook faster, such as leafy greens, near the end. Add more water if needed. Typically, kitchari is the consistency of a vegetable stew as opposed to a broth.
Garnish with fresh cilantro and add salt to taste (optional). Makes 4 servings. *Note: The following spices may be used in place of Kitchari Spice Mix. 1 teaspoon black mustard seeds. 1 teaspoon cumin seed. 1 small pinch of asafoetida (hing) powder. 1 teaspoon turmeric powder. 1 teaspoon coriander powder.
The fennel seeds are the sleeper spice in here and so good for digestion. Kitchari is a staple of healing Ayurvedic cooking since the rice and lentils are cooked until easily digestible and the base is layered with supportive spices and ginger.