A traditional Ayurvedic dish, literally meaning 'mixture', Kitchari is a blend of basmati rice, mung beans, vegetables and spices. It's gentle on the digestion and packed with fibre.
Serves 4
Kitchari recipe
A traditional Ayurvedic dish, literally meaning 'mixture', Kitchari is a blend of basmati rice, mung beans, vegetables and spices. It's...
Ingredients
| 200g | basmati rice |
| 200g | yellow mung beans |
| 1 tbsp | coconut oil |
| 2 tbsp | Kitchari spice blend |
| 1 clove | garlic, chopped |
| 1 | small onion/shallot |
| 100g | cauliflower florets, chopped |
| 100g | carrots, peeled and chopped |
| large handful | fresh spinach, chopped |
| 1-1.2 litres | vegetable stock |
| salt & pepper to season | |
| fresh chopped coriander & toasted seeds to serve |
Method
- Soak the rice and mung beans in cold water while you prepare the rest of the ingredients.
- Warm the coconut oil in a large heavy bottomed saucepan with lid, until melted.
- Gently fry the spices, garlic and onion for a couple of minutes to allow the flavours to develop.
- Rinse and drain the rice and beans well and add to the spices.
- Add in the rest of the vegetables and stir to coat in the spicy oil.
- Add in the vegetable stock and season with salt and pepper.
- Bring to the boil and then simmer gently with the lid on for 30 minutes or until the rice and beans are cooked through. Stir occasionally to make sure it doesn't stick to the bottom.
- Serve in bowls with chopped coriander and a sprinkling of toasted seeds.
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