An Ayurvedic Meal for All Seasons, Kitchari Recipe
Kitchary is a delicious meal of Ayurvedic cooking, combining plant-based protein, healthy grains, and seasonal vegetables and mixing with spices and healthy oils. I make this dish for lunch and usually use it for dinner,b y adding a little hot water or broth to make a kitchary soup . Ideally, you should be cooking fresh every day in Ayurveda yet, if you can not, this is a good compromise to save for the next day, too. It is really simple and takes about 45 minutes to make. Remember to soak mung beans overnight
Equipment
- pan
Ingredients
- 1/2 cup Basmati Rice Soaked for 30-60min before cooking, drained and rinsed
- 1/2 cup Mung Beans Soaked Overnight and drained & washed
- 2 tbsp Ghee
- 1 / 2 tbsp Autumn Spice Mix (1 Tsp of Each: Ground Ginger, Fenugreek (or cumin), Cinnamon, Cardamom; 1/2 Teaspoon of ground turmeric)
- 2 cups Chopped Seasonal Vegetables Carrots, pumpkins, celery, zucchini, green beans, asparagus, broccoli, etc)
- Lime juice for seasoning
- Fresh mint, parsley or basil to garnish
- 1/2 cup Optional: coconut milk in summer use during hot summer days only
- Vegetable Broth or Water
Instructions
- Rinse the rice and mungbeans very well under cool water and set aside
- Melt the ghee and add the spice mix, stir 1 minute
- Add the rice and beans and coat the spice mix well by stirring about 5 minutes
- Add water/broth (and coconut milk if using) and boil, reduce heat and simmer for 10 minutes
- Add vegetables and salt, and cook for another 10 minutes, checking in if all is cooked well and creams texture
- Serve with a few drops of fresh lime juice, gransihing with fresh herbs
Video
Notes
Here is a complete meal with carbs, proteins and veggies, you can enjoy it as a rich lunch, during your cleanses or anytime you want a hearty, delicious and nutritious meal in one pot!
Adapt the recipe with different seasonal vegetables.
You can put this in a thermos and carry to work or picnics.