Kitchari is a traditional Indian dish that is considered as nutritious, healing, and easily digestible in Ayurvedic cuisine.
Ingredients (for 4 persons)
- 150 g peeled mung beans, yellow
- 3 large carrots
- 2 tbsp coconut oil or ghee or olive oil
- ½ tsp coriander, ground
- A pinch of chilli powder
- ½ tsp turmeric
- ½ tsp ginger powder
- 1 tsp Asafoetida (Hing)
- 150 g basmati rice
- 750 ml vegetable stock
- 100 ml coconut milk or more vegetable stock
- 300 g baby spinach
Preparation
Soak the mung beans in water overnight (at least 12 hours) to make them more digestible.
Peel the carrots, chop them into large cubes and fry them briefly in a large pot with coconut oil (or ghee or olive oil) at medium heat. Add the coriander, chilli, turmeric, ginger and asafoetida and fry for about a minute. Mix everything well so that the spices can bloom properly. Add the mung beans and rice, mix well until everything is covered with the spices. Pour in the vegetable stock and simmer at a low temperature for about 30-45 minutes. Stir occasionally so that nothing burns. Then stir in the coconut milk (or vegetable stock) and simmer a little longer if necessary to achieve a creamier consistency.
Reduce the heat further, coarsely chop the baby spinach and mix it in. Season the Kitchari with salt and pepper and leave it on the heat for a short while until the spinach starts to wilt.
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