Kitchari Recipes
Sweet breakfast kitchari
Serves 3-4: Prep time 20 minutes: cook 40 minutes for the beans
Ingredients
- 1/2 cup/120grams basmati rice
- 1/2 cup split mung beans or dahl soaked overnight or at least a few hours
- 4 cups water
- 1 teaspoon sweet spice mix
- 2 pears cored and chopped into small cubes
- 4 medjool dates seeded and chopped
- 1 Tablespoons coconut oil
- 1/2 tsp salt
Sweet spice Mix
- 2 Tablespoons ground cinnamon
- 2 Tablespoons ground ginger
- 1 Tablespoon ground cardamom
- 1 teaspoon grated nutmeg
Cooking Instructions:
- Rinse the mung dahl well. In a medium saucepan bring the water, rice and mung beans to a boil on high heat. Reduce the heat and let simmer uncovered for 15-20 minutes.
- Add the spice mix, pears and dates . Cover and simmer 15-20 minutes more, adding more water if needed. Aim for the consistency of thick oatmeal – when the kitchari reaches the right consistency, turn off the heat and stir in the coconut oil and salt. Allow to stand for 5 minutes before eating.
“Kate O’Donnell – Everyday Ayurveda cooking for a calm, clear mind”
Easy kitchari
Serves 3-4: Prep time 20 minutes: cook 40 minutes for the beans
Ingredients
- 1 cup /200 grams basmati rice
- 1/4 cup /150grams split mung dahl
- 3-4 cups water
- 2 TBSP ghee
- 1 /2 cup frozen peas
- 2 carrots grated
- 200 grams chopped greens of choice
- 1 teaspoon each of cumin, coriander and fennel seeds and 1 teaspoon ground turmeric
- Juice of 1 lemon
- Handful of chopped fresh coriander
- Sea salt to taste
Cooking Instructions:
- Soak the rice and mung dahl in cold water overnight. Rinse and drain. Melt the ghee in a pot and add the spices and cook over medium heat for 2 minutes until the spices are fragrant and golden. Add salt and dahl and cook for 3 minutes or until coated with ghee.
- Stir in the vegetables and water and bring to the boil. Boil uncovered for 5 minutes. Reduce the heat to a simmer, cover and cook for a further 10 minutes until the rice is soft and most of the liquid has been absorbed. Remove from the heat, add a squeeze of lemon, garnish with parsley and season with salt.
“Source: Jodi Vassallo The Yogic kitchen”
Spicy Egyptian kitchari
Serves 4: Prep time 20 minutes: cook 40 minutes for the beans
Ingredients
- 1¼ cup Basmati Rice
- 90g Mung Beans, or yellow split peas or red lentils
- 3 Tablespoons ghee or unsalted butter
- 2x Onions thinly sliced
- 1x fresh chilli finely chopped
- 4x cloves garlic crushed or chopped finely ½ tsp turmeric
- 1 tsp Cumin seeds
- I x cinnamon scroll
- 4 x whole cloves
- 1 tsp mineral salt
- ½ tsp turmeric
- 3 cups hot water
Cooking Instructions:
- Combine the rice and mug dahl together, rinse until the water runs clear and soak overnight or for a few hours prior to cooking. Place the ghee in pot on medium heat…when it starts to foam add the cinnamon, cloves and cumin and let cook for a few minutes. Then add the onions and cook for 8-10 minutes. Add the chilli and cook for a further 2 minutes, then add the salt and turmeric.
- Drain the rice and beans and add these to the pan. Pour in the hot water and bring to a boil, then put the lid on the pan and turn down to a simmer. Cook until the water is absorbed, which should be around 25 minutes. Leave it to rest for at least 5 minutes with the lid on, then fluff up the rice with a fork. Serve with a scattering of chopped cashews and almonds and a dollop of yoghurt.
Detox mung soup
Serves 4: Prep time 10minutes: cook 40 minutes for the beans
Ingredients
- 1 cup yellow split mung beans
- 6 cups water
- 1tsp turmeric
- 1tsp coriander powder
- 1tsp Summer Spice Mix
- 2 small zucchini
- 1/2 tsp salt ( optional)
- 2 tsps coconut oil
- 1 tsp cumin seeds
- Small handful fresh curry leaves
- Juice 1/2 lime
- 2 Tbs chopped cilantro for garnish (optional)
Cooking Instructions:
- In a large saucepan, heat 4 cups of water until boiling. Add the mung beans, turmeric, coriander and spice mix. Turn the heat down and place the lid on slightly adjar, and simmer for 20 mins. Chop the zucchini into small pieces and add to the pot and bring the water to a boil again. Add the remaining 2 cups of water and salt, partially cover and simmer for another 10 mins. In a small frypan add the coconut oil over medium heat, add the cumin and curry leaf and cook for a few minutes until fragrant. Add the spices to the dahl and cook for another 5 minutes. Remove from heat and stir in lime juice. If you want your soup to be creamier, use a hand held immersion blender.
