Quick & Easy Kitchari

During Autumn & Winter, Kitchari is one of my go to easy dinners. Mainly because it’s a one pot dish that is not only delicious & nutritious, it is also an easy ‘batch cook’ & it freezes really well.

WHAT IS KITCHARI?

Kitchari means ‘mixture’ in Hindi. It is a traditional Ayurvedic dish typically made with split mung beans & white basmati rice, flavoured with herbs & spices, & cooked with your choice of vegetables.

Kitchari is the ultimate comfort food.

Kitchari is actually an Ayurvedic medicine nourishing cleanse, suitable for all mind-body types (doshas). You can learn more about Ayurveda here.

Kitchari is also very easily adaptable to suit your preferences— you can make it light & soupy or hearty and filling.

For the purpose of this post I’m focussing on the fact that kitchari is a wholesome & flavourful soul food! Easy to make, & easy to adapt to whatever ingredients you have at hand.

Here is the recipe I follow roughly. It makes a more hearty version of kitchari. You can adjust the spices to your preference & sub the veg for any you have on hand. Remember local seasonal veg is best! If you prefer a more soupy consistency, just add more liquid.

One Pot Kitchari

Makes 3 to 4 servings

INGREDIENTS

1/2 cup organic basmati rice (brown or white), washed

1 cup organic split yellow mung beans or lentils, washed

2-4 Tbs Ghee or Coconut Oil

6-7 cups of water

1-2 tsp Turmeric Powder

1-2 tsp Ground Fennel Seed

1-2 tsp Ground Ginger Root

1-2 tsp Ground Coriander Seed 

1-2 tsp Ground Cumin Seed

1-2 tsp Whole Black Mustard Seed

1/2 Onion

2 Cloves of Garlic, minced

1 Sweet Potato, chopped

1 Courgette, chopped

1/2 Bunch of Kale, shredded

1 Carrot, chopped

Salt and Pepper (to taste)

 

STOVE-TOP DIRECTIONS

  1. In a large pot, heat the ghee/coconut oil, mustard seeds, spices, garlic, & onion for about a minute. Turn heat off when you hear the mustard seeds begin to pop.

  2. Add mung beans/lentils & rice to the pot and coat them with the spice mixture.

  3. Add 6-7 cups of water, bring to a boil.

  4. Boil for 10 minutes.

  5. Added the veggies.

  6. Turn the heat to a simmer and cover the pot. Cook for 30-40 more minutes, until the rice and dhal are fully cooked and soft. You may need longer if you are using lentils.

  7. Dish and top with fresh herbs. Salt and pepper to taste. Perfect with a drizzle of Coconut Aminos.

  8. Eat with gratitude and mindfulness :)

CROCK-POT DIRECTIONS

  1. On the sautée setting, heat ghee/coconut oi, mustard seeds, spices, garlic, & onion for about a minute. Turn heat off when you hear the mustard seeds begin to pop. Turn off heat.

  2. Add mung beans/lentils & rice to the pan and coat them with the spice mixture.

  3. Add 6-7 cups of water.

  4. Add the veggies. Stir everything together.

  5. Turn crock-pot on low for 6-8 hrs, or overnight.

  6. Dish and top with fresh herbs. Salt and pepper to taste. Perfect with a drizzle of Coconut Aminos.

  7. Eat with gratitude and mindfulness :)

CookingLaura Dixoncoconut, dinner, vegetarian, turmericComment