Kitchari is a traditional cleansing Ayurvedic dish made with mung beans, rice and healing spices. It is simple to make, nourishing and easy for the body to digest! We serve this delicious dish at our cafe in Chelsea for lunch. This is a perfect meal for boosting your immunity while using up those store cupboard ingredients.
Prep: 10 mins | Cook: 30 mins | Serves: 6 – 8
125g brown basmati rice
250g split yellow mung beans
1 can coconut milk
1 courgette cubed
1 carrot sliced
1 pepper sliced
1 spring onion finely chopped
1tbsp coconut oil
2tsp coriander powder
2tsp cumin seeds
2tsp mustard seeds
1 tsp turmeric powder
1tsp ground ginger
Handful chopped coriander
Grind seeds and spices in a pestle & mortar, set aside.
Heat the coconut oil in a large pot or rice cooker over medium heat. Add the spring onions and saute for a few minutes.
Once the onions have softened, add in the vegetables.
Stir in the ground spices until the vegetables are coated and pour in coconut milk.
Fill the pot with water, add the rice and split mung beans.
Bring everything to a boil, then reduce the heat to low.
Cover the pot and simmer for about 30 minutes, stirring occasionally until you get a porridge-like consistency. It should be soft and creamy. Add more water if necessary.
Serve the kitchari in bowls, with a dollop coconut yoghurt, crispy shallots and coriander.
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