If you prefer not to make your own kitchari, we have a pre-mixed delicious Kitchari Packet that includes rice, beans and a packet of spices that you simply toss into a pot and simmer for 30 minutes.
This recipe makes enough to last you for 3 or 4 meals. You can play with the mixture of spices. Many people prefer this recipe when the spices are doubled (or even tripled).
- 1 cup Split Yellow Mung Beans* (see for ‘weak digestion’ below)
- 1 cup White Basmati Rice
- 1 Tbs Fresh Ginger Root
- 1 tsp each Black Mustard Seeds, and Cumin and Turmeric powder
- ½ tsp each Coriander powder, and fennel and fenugreek seeds
- 3 Cloves
- 3 Bay Leaves
- 7-10 cup Water
- ½ tsp Salt (rock salt is best) or Bragg’s Liquid Aminos.
- 1 small handful Fresh Chopped Cilantro Leaves
It’s important to get SPLIT MUNG DAHL beans because they are easy to digest and due to their cleansing qualities, they pull toxins from the body. They are available at Asian or Indian grocery stores or through LifeSpa. Different spellings include mung and/or dahl. Please note that you do not want the whole mung dahl beans, which are green, or yellow split peas.
- Wash split yellow mung beans (dahl) and rice together until water runs clear.
- Heat a large pot over medium heat and then add all the spices (except the bay leaves) and dry roast for a few minutes. This dry-roasting will enhance the flavor.
- Add dahl and rice and stir again.
- Add water and bay leaves and bring to a boil.
- Boil for 10 minutes.
- Turn heat to low, cover pot and continue to cook until dahl and rice become soft (about 30-40 minutes).
- The cilantro leaves can be added just before serving.
- Add salt or Bragg’s to taste.
* For weak digestion, gas or bloating: Before starting to prepare the kitchari, first parboil the split mung dahl (cover with water and bring to boil), drain, and rinse. Repeat 2-3 times. OR, soak beans overnight and then drain. Cook as directed.
What did you think of this kitchari recipe? Have any tips or tricks to share?