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Vata balancing green kitchari


1/2 cup sprouted mung beans (moong dal)

1/2 cup whole green mung beans ¾ cup organic basmati rice 2 pieces kombu (optional)

1 onion, chopped 2 bay leaves 10-12 cups water

2 tbsp ghee (use coconut oil for vegan variation) 2 tbsp yellow mustard seed 2 tbsp coriander seeds 2 tbsp turmeric powder 2 tbsp ginger, fresh grated or powder 1 tbsp cumin seeds 1 tsp fennel seeds 1 tsp fenugreek seeds ½ tsp cinnamon ¼ tsp asafoetida ½ tsp Himalayan pink salt

Optional: 1 cup green peas, chopped 1 cup zucchini, diced 1 broccoli

Cilantro & lime to garnish

Combine the mung beans, rice, kombu and bay leaves in a large pot. Add 10 cups of water to start, or enough to cover mixture with 3-4 inches of water. Bring to a boil, then reduce heat to a simmer.

Then, heat a separate sauce pan. Add in your ghee or coconut oil, add your onion, then stir in all your spices and heat gently on low to release the flavors – careful not to burn. Transfer spices into your pot of rice/dal, stir until well combined. Continue to cook on low for about 45 minutes. If adding green vegetables to the mix, add after 30 minutes of cooking. Check occasionally and stir to make sure nothing sticks to the bottom of the pot. For very well cooked and soupy kitchari, add more water and continue to cook until desired consistency.

To serve, garnish with a squeeze of lime juice and a big dollop of cilantro chutney.

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© 2021 by Paras Moghtader.