Kitchari

Name: Kitchari
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Asian, Indian
Ingredients: 0.25 c of Whole rice; brown, red, black; 0.25 c Mung beans; Pinch of r/s salt; 1.5 c Filtered water; 1.5 c Filtered water or broth; Cumin seeds, roasted; Fennel seeds, roasted; Coriander seeds, roasted; Mustard seeds; roasted; Black pepper corns, roasted; Ginger & Turmeric; fresh or dry; Cinnamon; ceylon stick broken to pieces; Shredded broccoli, cauliflower, fennel, carrots, courgette, squash, Dark green leaves; steamed or blanched; Coconut yogurt or aioli; Microgreens, greens, seeds like hemp

5 steps

Prep:20minCook:1h

This is an Ayurvedic healing recipe. Sometimes to balance, we need to enjoy delicious recipes that have warming properties as well as cleansing. Kitchari helps with Liver cleansing. If you are familiar with Ayurveda and its doshas, you’ll be happy to learn that this is a Kapha dosha balancing recipe. You can use lentils as a replacement to mung beans. You know your body best, and what it can tolerate and not. So if you can handle sprouted beans, this is a gut friendly recipe. And can support a SIBO plan.

Updated at: Sun, 15 Oct 2023 11:38:57 GMT

Ingredients

2 servings

Instructions

Step 1

Wash your rice & mung beans thoroughly. Soak separately and sprout. It will take two days to go through the cycle. Tip: Wash and soak before going to bed, in the morning strain & wash, allow to sprout all day.

Step 2

Once tail is visible, wash the rice & mung beans. Skinning off mung beans is easier done once soaked and sprouted. Soak the beans in filtered water in a big bowl for 30mins and then just rub the beans in the water together and the skin will come right off.

Step 3

Cook rice in filtered water. Cook on high uncovered until it boils. Lower heat and cook for 10 minutes then drain.

Step 4

Ground the spices using an electric spice grinder or a pestle & mortar. And shred your veggies to add.

Step 5

In a pot cook the rice, beans spices and shredded veggies in a warm broth/filtered water. Keep the pot covered & cook for 30 minutes or until all is tender.