Kitchari
Recipe
This recipe
makes enough
for 3 or 4 meals.
Ingredients
1 cup uncooked, split
Yellow Mung Beans
(split mung beans are
easier to digest and
are available at Asian
and Indian grocers,
sometimes labeled as
Split Moong Dahl; they
can also be ordered
online)
1/2 cup uncooked White
Basmati Rice
1 tbsp. fresh grated
Ginger Root
2 Bay Leaves
1 tsp. of each: Black
Mustard Seeds, Cumin,
and Turmeric powder
1/2 tsp. of each:
Coriander powder,
Fennel, and Fenugreek
seeds
7-10 cups Water
1/2 tsp. salt (rock salt/
Himalayan pink salt is
best)
1 handful fresh
chopped Cilantro leaves
90 | Eydis Magazine
Directions
1. Rinse the mung beans
until the water runs
clear.
2. Bring them to a boil in
four cups of water, then
turn them off. Allow
to rest for one to four
hours in the boiled
water, then drain and
rinse.
3. Heat a large pot on
medium heat and
then add all the spices
(except the bay leaves).
To enhance the flavor,
dry roast for a few
minutes, stirring
constantly to avoid
burning.
4. Add mung beans and
rice. Continue stirring.
5. Add water and bay
leaves. Bring to a boil.
6. Boil for 10 minutes.
7. Turn heat to low. Cover
pot. Cook until mung
beans and rice become
soft (about 30-40 min)
8. Add cilantro leaves as
a garnish just before
serving.
9. Add salt to taste.