This recipe was taught to me many years ago while I was studying yoga in India. During that time I was staying with a host family. I had the pleasure of watching the women preparing many nourishing whole food recipes. This recipe was my favorite.
Kitchari means a mixture, usually of two grains. This recipe is particularly nourishing and easy to digest. I adjusted the recipe by adding more vegetables to suit my liking. You too could do the same.
This recipe is so simple and super yummy.
- 2 cups brown, black or red rice soaked (optional)
- 2 cups dried mung beans soaked (optional)
- 1 onion chopped
- 3 cloves garlic crushed
- 1 inch ginger finely chopped
- 3 carrots chopped
- 1 head broccoli chopped
- 4 cups kale chopped
- 2 tsp turmeric
- 1 tbsp black mustard seeds
- 1 tbsp dried cumin
- 1 tsp dried coriander
- 3 tsp sea salt to taste
- 10 cups water
- 2 tbsp coconut oil or ghee
- Add oil to a hot saucepan
- Add ginger, garlic and onion. Cook until translucent
- Add ginger, mustard seeds, cumin, turmeric and dried coriander. Sauté until the seeds pop
- Add the mung beans, rice, carrot, broccoli and water. Stir ingredients and bring to boil
- Once boiling, turn the heat to low and simmer for approximately 40 minutes
- Add the salt, kale and fresh coriander
- Turn off the heat, stir through and let it sit with the lid on for approximately 5 minutes
- Serve with a dollop of natural yoghurt or coconut cream and a side salad. Enjoy!