Kitchari (pronounced kitch-a-ree) is an Ayurvedic recipe, prized as a being nourishing and cleansing for the body. It means “food of the gods” in Sanskrit is a staple comfort food in India.
Jam-packed with nutrients, fiber, and vegetable protein, kitchari is great for when you are recovering from an illness, zapped of energy, or having digestive problems.
It’s very hearty and simple to make. Kitchari would be perfect for making a big batch over the weekend and eating it for lunch throughout the week.
- 1 cup of mung beans, dry
- 10 cups water
- 6-7 cups assorted vegetables (celery, carrots, zucchini, green beans, or broccoli)
- 2 tablespoons ghee or cooking oil (olive, coconut)
- 2 onions, chopped
- 2-inch piece of fresh ginger root, minced
- 3-4 garlic cloves, minced
- 1 heaping teaspoon turmeric
- 1 heaping teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fresh cracked pepper
- 1 cup brown basmati rice
- 1-inch piece kombu
- 1 tablespoon Celtic sea salt or Himalayan pink sea salt
Prep Ahead: Wash the mung beans and soak them in water overnight.
- In a large stockpot, saute the vegetables in the ghee on medium heat until onions are translucent.
- Add the rest of the ingredients, except the salt*, bring to a boil. Lower heat, and cook for another 45 to 60 minutes.
- Stir in the salt at the very end.
* Some people say that adding the salt when the beans are still uncooked makes them harder to digest. They recommend adding the salt after the beans have been cooked.