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.
- 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)
- 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)
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.
- 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.
- 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.