Kitchari: Basic, Savory and Sweet

This recipe makes enough for 5 meals. It feeds me for a day plus one more breakfast. I like to make this basic recipe, cool it and store it in the fridge. From that, I take what I need for a meal and add different spices and vegetables to it.

Ingredients:

1 1/2 cups basmati rice (brown or white) or try millet 3/4 cups mung beans 8 cups water (more for millet) 1 teaspoon turmeric 1 pinch asafoetida (a spice also called hing- available at Indian and Chinese grocers)

Directions:

Soak rice and beans separately overnight in plenty of water. The next day rinse the rice and beans and put into a heavy bottomed pot. Add water, turmeric and asafoetida. Cook over medium heat (or in a rice cooker) until the water is mostly absorbed (about 45 minutes)

Variations:

Breakfast bowl

In a pot, heat 1 Tbsp coconut oil with 2 cracked cardamom pods, ¼ cup unsweetened coconut and a pinch of cumin seeds.

Cook over medium heat until fragrant.

Add 1 ½ cups cooked kitchari mixture, a little water (more of you like it soup-y), a dash of cinnamon and some ground cloves. Season with salt.

Cover and heat gently for a few minutes, until water is absorbed.

Savory Kitchari

Ingredients:

1 ½ tsp. Mustard Seeds 1 tsp. Cumin Seeds 1 tsp. Ground Coriander 1 tsp. Ground Fennel 1 inch ginger, grated or minced Optional: onion, garlic, vegetables such as zucchini, sweet potato, carrot, squash, green vegetables of your choice.

Directions:

Sauté seeds until the pop in a bit of coconut or olive oil. Add onions, ginger, garlic, or hard vegetables such as carrots or squash to the spices and cook for a few minutes, until they begin to soften. Then add 1 1/2 –2 cups of cooked kitchari mixture, a little water and any soft vegetables like greens, zucchini, or broccoli. Put a lid on it and cook gently until the water is absorbed and the vegetables are cooked. Season with salt.

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