Description
Comforting Kitchari is a classic Ayurvedic one-pot dish combining yellow split mung beans and basmati rice with warming spices like cumin, ginger, and turmeric. This nourishing, easy-to-digest bowl provides a perfect balance of protein, fiber, and gentle flavors, making it a go-to comfort food for detox and healing. Garnished with fresh cilantro and a squeeze of lime, it’s a wholesome meal ideal for soothing the body and mind.
Ingredients
Scale
Legumes and Grains
- 1 cup Yellow Split Mung Beans (Moong Dal)
- 1 cup Basmati Rice
Liquids
- 4 cups Water
Fats and Oils
- 2 tablespoons Ghee or Oil (such as coconut oil or avocado oil for vegan option)
Spices and Seasonings
- 1 teaspoon Cumin Seeds
- 1 tablespoon Fresh or Ground Ginger
- ½ teaspoon Turmeric
- Sea Salt and Black Pepper, to taste
Garnish
- ¼ cup Cilantro, chopped
- 2 slices Lime or Lemon
Instructions
- Soak Beans and Rice: Soak the yellow split mung beans and basmati rice together in a large bowl with water for 15 to 20 minutes, then rinse thoroughly until the water runs clear to remove excess starch and impurities.
- Toast Spices: In a medium pot, heat the ghee or your chosen oil over medium-low heat. Add the cumin seeds and sauté until they become fragrant, releasing their aroma, about 1-2 minutes. Stir in the fresh grated ginger and turmeric, cooking for another minute to blend flavors.
- Add Beans, Rice, and Water: Drain the soaked mung beans and rice and add them to the pot. Pour in 4 cups of water, then season with sea salt and black pepper to taste. Bring the mixture to a gentle boil over medium heat.
- Simmer: Reduce the heat to medium-low and let it simmer uncovered for about 30 minutes. Stir occasionally to prevent sticking and ensure even cooking. The mixture should become creamy and soft.
- Adjust Consistency and Seasoning: Check the texture of the kitchari to ensure the mung beans and rice are tender. Add more water if you prefer a looser consistency. Taste and adjust salt and pepper as needed.
- Serve and Garnish: Ladle the cooked kitchari into warm bowls. Garnish with freshly chopped cilantro and serve with slices of lime or lemon on the side for a tangy finish to balance the flavors.
Notes
- For a vegan version, substitute ghee with coconut oil or avocado oil.
- You can substitute basmati rice with jasmine rice, brown rice, or quinoa for variation.
- Soaking the mung beans and rice helps reduce cooking time and improves digestibility.
- If you prefer a thinner consistency, add extra water while simmering.
- Fresh ginger imparts better flavor than ground ginger but both work well.
- Use vegetable broth instead of water to enhance flavor if desired.
