• 1 cup split mung beans (look in the bulk section of a health food store.You can use whole mung beans if you cannot find split mung. Whole mung is dark green while split mung is yellow since the green hull has been removed.)
  • 1 cup basmati rice
  • 4-6 cups of water
  • 2 tablespoons ghee (see recipe, or find an organic brand in a health food store)
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 2 pinches hing (asafetida) – this helps reduce gas-producing quality of beans
  • ½ teaspoon of salt
  • ½ teaspoon of turmeric powder
  • a square inch of kombu (seaweed) – this also helps reduce gas
  • 1 tablespoon fresh chopped ginger root
  • A small bunch of fresh cilantro and fresh lime wedges (for garnish)

To Prepare Kitchari:
1. Wash mung beans and rice. (If you have time, soak the mung beans for a few hours before cooking to reduce gas-producing quality. Drain soak water.)
2. In a saucepan warm the ghee over medium-low heat. Add the mustard seeds and sauté for one to two minutes until the seeds start to pop. Add the cumin seeds and fennel seeds and saute for another one to two minutes. Then add the hing, salt, and turmeric. (Take care not to burn the ghee, which can happen quickly!)
3. Add the rice and mung beans and sauté for another couple of minutes. Then add 4-6 cups of water and about 1 square inch of kombu (remove before serving). Raise the heat to bring to a boil.
4. Reduce heat to medium-low, cover and cook until beans and rice are tender (about 30-45 minutes). Add more water as needed to get desired consistency.
5. Stir in chopped ginger and remove kombu before serving. Garnish each serving with fresh cilantro, a few squeezes of fresh lime, and salt to taste.
Optional: You can add vegetables during the cooking process by adding denser, longer-cooking vegetables (such as carrots or sweet potatoes) halfway through the cooking. Add vegetables that cook faster (such as zucchini or leafy greens) near the end.

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