Kitchari is a traditional Indian dish that one of my favorite roommates introduced me to. It is often descibed as a dish that can help the digestive system press the reset button. It is a flavorful rice and bean dish, sometimes with a variety of vegetables too. This recipe is a very nice base recipe to start with. You can also always add vegetables or root vegetables. Kitchari is traditionally made with ghee butter, this recipe does not contain animal products.
1 cup split yellow mung beans (moong dal)
1 1/2 cups basmati rice
6 cups filtered water
1 bay leaf
1 cinnamon stick
2 teaspoons ground turmeric
1 1/2 teaspoon ground coriander
1 teaspoon ground cumin
Freshly cracked pepper to taste
A pinch of pink Himalayan sea salt
Fresh cilantro and lemon or lime juice to serve
Rinse the mung beans and rice then add them to a large pot or Dutch oven.
Add the bay leaf, cinnamon, stick, spices, and salt then pour the water in. Bring the water to a boil, then reduce the heat to a low simmer and cook the mixture until all of the water has been absorbed (this took me about 25-30 minutes). Make sure to stir often so the bottom doesn’t burn.
Once all of the water has been absorbed, turn off the heat. Serve up your kitchari with a heavy sprinkling of fresh cilantro and a squeeze of fresh lemon or lime juice.
This is an important recipe that I wanted to share with you. I will make Kitchari once in a while, because it is delisious, but also because its a great high fiber dish. It is also very easy to add tasty root veggies too.