- Published by Yvonne O'Halloran
- Apr 12, 2022
Kitchari: the healing hodgepodge of rice and beans
Kitchari means mixture. It’s warm, comforting, simple and easy to digest.
A hodgepodge of rice, mung beans, and spices. Though other legumes can be used. Purists say that, traditionally, the dish is made with yellow lentils or split peas.
In my dish, I like to use mung beans for their slightly sweet taste combined with a lingering sweet-pea hint.
And if looking for good protein, mung beans pack a punch at a hefty 14 grams per cooked cup. Paired with rice, kitchari is a perfect combination for vegans and vegetarians.
Yogis and anyone who follows the ancient teachings of Ayurveda, may have eaten kitchari as a way to cleanse the body and mind. Try it for a day, or a week.
Kitchari
Serves 2-4
Ingredients
+ 1 cup brown basmati rice, washed
+ 1 cup mung beans, rinsed
+ 1 large onion, peeled and chopped
+ Large chunk fresh ginger (50-70g, peeled, grated or chopped)
+ 3 garlic cloves, peeled and chopped
+ 2tbsp coconut oil
+ 2tbsp mild curry
+ Sea salt and pepper to taste
+ Coriander to serve
Directions
- Place mung beans and rice in a pan with 31/2 cups of filtered water. Boil for 30-40 minutes, until cooked.
- In a frying pan, heat the coconut oil and add the onions. Cook for 10 minutes or so, until soft.
- Add the ginger and garlic and sauté for another five minutes. Do not burn the garlic as it will taste bitter.
- Add the curry powder and mix for a couple of minutes.
- Add the cooked rice and mung beans to combine.
- Add salt and pepper to taste, and more hot water if needed.
Article written by Julia M. Thompson- United Kingdom
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