Ayurvedic Kitchari
A simple, Indian recipe made of lentils, mung beans, and Ayurvedic spices, perfect for a healthy detox
Servings: 4 people
Calories: 200kcal
Ingredients
- 100 g basmati rice
- 100 g split mung beans (moong dal)
- 1.5 liters water approximately
- 1 tbsp ghee or vegetable oil for a vegan version
- 1/2 tsp cumin seeds
- 1/2 tsp cumin powder
- 1 tsp turmeric
- 1 pinch asafoetida
- 1 cm ginger grated
- 1/2 tsp mustard seeds
- 1 tsp coriander powder
- fresh coriander to garnish
- lime to garnish
- toasted cumin seeds (optional)
- more ghee for serving
Instructions
- Start by washing the rice and mung beans together in a strainer.
- In a large pot, heat the ghee or vegetable oil, add the cumin seeds and cook for 1 minute.
- Add all of the remaining spices, plus the grated ginger, and cook for about 10 seconds, being very careful not to let it burn.
- Add the rice and lentils to the pot, cover with the water, bring to a boil and then turn down the heat and let it simmer (with the lid off) for about 30 minutes, or until the lentils and rice are very soft and creamy.
- If the water has evaporated but the lentils and rice are still not cooked, feel free to add more water as needed. Note: Kitchari is supposed to be quite soupy, so having added too much water is not really a problem. The consistency should be like a very creamy porridge.
- When it's fully cooked, top with lime, fresh coriander, and a dollop of ghee. Sprinkle toasted cumin seeds on top if you like.