Gabrielle’s Kitchari

Plant Based

Aug 24

Kitchari is probably my most favorite dish. It is a porridge-like mixture of basmati rice and yellow moong dal (split mung beans) simmered in spices such as turmeric, cumin seeds, ginger, and black pepper. It's one of the most basic staples in Ayurveda and has a texture similar to oatmeal. I ate this dish every day during Panchakarma to help cleanse my digestive tract. I love adding a variety of vegetables to this dish such as squash, zucchini, broccoli, sweet potatoes, and spinach. Topping options I love on my kitchari are lime juice, cilantro, black sesame seeds, black lava salt, cashews, or braggs liquid aminos.

INGREDIENTS

1/2 cup of organic basmati rice

1 cup of yellow split mung bean dhal

2 tbsp of ghee or coconut oil

1 tsp salt

1/2 cup fresh cilantro, chopped

4 cups of water

1 handful raw cashews

1 cup any chopped vegetables (zucchini, squash, sweet potatoes, spinach, broccoli)

1 tsp turmeric

1 tsp cumin seeds

1 tsp other spice options:

Mustard seeds
Ginger powder.
Asafoetida… (hing)
Fenugreek.

INSTRUCTIONS

Rinse your rice and mung beans 4-5 times until the water runs clear.
Add the rice and dahl mixture to a rice cooker with 4 cups of water. Set your rice cooker to the brown rice setting and let cook.
Add your ghee, spices, cashews to a pan over medium heat on the stove. Cook for 2-3 minutes till spices smell fragrant. Add ½ cup of chopped cilantro and your vegetables of choice. Sauté for a few minutes.
Add your sautéed cashew and veggie mixture to the rice cooker and stir. Let cook for 15 more minutes. Add 1-2 tsp of Himalayan salt to taste.
When you’re ready to serve, spoon into bowls and top with a sprinkle of chopped cilantro, lime juice, black lava salt, more cashews and black sesame seeds.