This is a traditional Ayurvedic recipe that is gentle on your digestion, it's packed with fibre and flavour, and great for balancing your doshas. Kitchari take's a little love and prep, but it's delicious!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
1 tablespoon coconut oil
2 teaspoons mustard seeds
1 teaspoon cumin seeds
1 yellow onion, diced (yields about 1 1/3 cups)
3 carrots, peeled and diced
1 tablespoons minced ginger
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
3/4 cup basmati or jasmine rice, rinsed
1 cup dried moong dal* or red lentils, rinsed
4 cups vegetable broth
2 cups water
Heat the coconut oil in a heavy-bottomed pot over medium heat.
Add the mustard seeds and cumin seeds and toast them until the mustard seeds start to pop, about 1 to 2 minutes.
Add the onions, carrots, ginger, and garlic.
Cook for about 5 minutes, stirring frequently to keep the vegetables and spices from burning.
Once the onions have softened, add the salt, turmeric, cloves, and black pepper and stir until the spices coat the vegetables.
Add the rice, moong dal, vegetable broth, and water.
Bring everything to a boil, and reduce the heat too low.
Cover the pot and simmer the kitchari for about 20 minutes. After 15 minutes of cooking, check to see if there are still enough liquids in the pot. If you notice that the liquids are completely absorbed by the rice and beans, add 1/2 to 1 cup of water and stir to incorporate.
Remove the lid and check to see if the rice is tender. If the kitchari is looking too runny, let it simmer, uncovered, for a few more minutes. If the kitchari is too thick, turn off the heat and add 1/2 to 1 cup of water and stir.
Taste and see if you need to add a small pinch of salt.
Serve the kitchari in bowls, either with chilli oil, cilantro, and lemon wedges, if you like.