Kitchari: Basic, Savory and Sweet


By: Gaia Staff  |  April 4, 2013

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:

  1. Soak rice and beans separately overnight in plenty of water.
  2. The next day rinse the rice and beans and put into a heavy bottomed pot.
  3. Add water, turmeric and asafoetida.
  4. 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:

  1. 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.
  2. 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.

 

Andrea Potter

Andrea Potter is a classically trained Chef and a Registered Holistic Nutritionist.
Her love of nutrition and organic, whole foods and healthy lifestyle brought her to Radha Yoga and Eatery; a culinary vegetarian hot spot in Vancouver, where she was the head chef for over 3 years. While at Radha she studied at the Canadian School of Natural Nutrition, graduating as a Registered Holistic Nutritionist in 2009. This is also where she started bringing her knowledge of nutrition and food to the public by teaching healthy cooking classes.
Through her business, Rooted Nutrition, Andrea teaches healthy cooking classes and offers one- on-one nutrition consultations, helping her clients to integrate healthy and delicious foods choices into their lives.
Her cooking classes pair sound nutrition information with whole foods- based, beautifully prepared recipes. Cutting the confusion about nutrition and food, these classes empower the students through education and practical culinary know-how to live well by eating well and by bringing creativity and joy into their home kitchens.
Interactive and fun; Andrea’s classes convey her love of real food, community and culture.
Website: www.rootednutrition.ca
Facebook: Rooted Nutrition Vancouver
Twitter: @RootedNutrition
Youtube: Rooted Nutrition BC


 

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