Description
Traditional Ayurveda kitchari recipe with mung beans and rice. A healing, grounding vegetarian meal for lunch or dinner.
Ingredients
Scale
- 1 c mung beans, soaked 4-6 hours
- 1 c basmati rice
- 1 carrot, sliced into 1-inch pieces
- 1 c celery, chopped
- 1 cauliflower, rough chopped
- 1–2 zucchini, grated
- 1 Tbsp ghee or coconut oil
- 2 yellow onions, diced
- 8 garlic cloves, minced
- 1 TBSP ginger, minced
- 1 tsp turmer
- 1/2 tsp black pepper
- 1 tsp garam masala
- 2 bay leaves
- 2 tsp cardamom
- 1 tsp dried sweet basil
- 1/4 tsp sea salt
- 1 bunch spinach
- 1 bunch cilantro
- Sliced radishes (optional)
Instructions
- Soak mung beans for 4-6 hours. Drain and rinse.
- In a fine mesh strainer, rinse rice till water runs clear. (You may also soak the rice for 4-6 hours).
- In a large pot, add ghee and onions. Cook over low heat for 5 minutes till the onions are translucent. Add garlic, ginger, and spices.
- Add beans, rice, and 9 cups of filtered water to the pot. Stir well, bring to a boil, cover and bring down to a simmer. Cook over medium-low heat for 30 minutes. Stir occasionally and add additional water as needed.
- Add all the vegetables and stir them into the beans and rice. Cover and let cook for an additional 20 minutes.
- Once thick and vegetables are tender and cooked through, turn off the heat, stir in the spinach, and let sit for 10 minutes to cool. It will continue to thicken.
- Served garnish with cilantro and sliced radishes. Add additional salt and peppered to taste.
Notes
Be sure to soak mung beans overnight or first thing in the morning
For variety, switch up the vegetables. Substitute with broccoli, chard, asparagus and more. Go with what is in season.