Kitchari

 Kitchari Recipe

Ingredients:

1 cup basmati rice, millet or quinoa
1 cup mung beans or lentils

Soak the grains and legumes in water ahead of time  for approximately ½ hour and then drain.  While they are soaking, get the remaining ingredients together. 

5 tsp butter, ghee, or oil
1 tsp cumin seeds
1 tsp yellow mustard seeds
6 peppercorns
1 bay leaf
1 tsp freshly ground coriander
1 tsp fennel seeds
A pinch of cardamom, or several pods (optional)
Fresh ginger, about a thumb sized piece, peeled and sliced
1 small onion, chopped
1 tsp salt
½ tsp turmeric
4-5 cups boiling or hot water

1 bunch collard or kale, rough chopped

1-2 Carrots, chopped into rounds, then quarters

Optional:  green beans, potatoes, yams

In a large saucepan, melt the butter or oil over moderate heat.  When the foam subsides for the butter, add the cumin and mustard seeds, let them splutter.   Then add the peppercorns, bay leaf, coriander, fennel seeds, and cardamom and fry, stirring occasionally, for about 2 minutes, until fragrant.  Add the ginger and onion and cook, stirring, for about two minutes more.  

Add vegetables and continue sautéing, stirring occasionally, for 3 minutes.  

Add the grain, beans or lentils, salt and turmeric.  Stir and toss the mixture gently.  Reduce the heat to moderately low and stir gently for a minute.

Pour in the boiling water and stir once.  Cover the pan, reduce the heat to low and cook for 20-30 minutes, or until the grain and beans are cooked and tender and all the water has been absorbed.  Remove the pan from the heat.

Serve at once (but it’s also great leftover!).  Garnish with ghee, tamari, cilantro, sliced fresh tomatoes or whatever sounds good!  

Enjoy!


Other options:

You can adjust the water depending on the consistency that you like.

If you like more spice, you can add red garam masala or chilies.

Many people like to cook this in a pressure or rice cooker.  In this case you’ll need to know the water ratio accordingly.