Kitchari with a kick.
This is my favourite lazy day meal and also a traditional Ayurvedic Indian dish. This was the meal for the Ayurvedic workshop Cody Unwin and I held at Mountain Pose Yoga in 2015. For anyone who missed out on that lunch here is a chance to try it out at home yourself.
Traditionally you want to adjust the spices to suit your own Dosa (constitution). But this recipe was adapted to my favourite spices with a bit of heat.
1 cup basmati rice (traditionally white, I use brown basmati)
1/2 cup mung beans (found at any health food store)
2.5 cups water
2 large onions
4-6 garlic cloves chopped
1 inch thick piece of ginger chopped
1 inch piece fresh turmeric root chopped (if available)
(garlic and ginger can be decreased or increased to your tastes)
1-2 chopped red chilies or omit for less heat
2-4 tbsp Coconut oil or ghee
Spices to use (again, this is all to your tastes and dosa, so pick and choose which spices you like and how much of each, every kitchari is going to be different )
-Salt & pepper
Fresh chopped cilantro and full fat yogurt for toppings.
Squeeze of lemon
Soak the rice and mung beans in a bowl with water together for at least an hour, longer if possible. Drain, then rinse.
Add them to a large pot with 2.5 cups water and allow all of it to simmer down till soft and mushy, water has all evaporated.
Meanwhile in a big wok or frying pan caramelize the onions, garlic, turmeric and ginger, once they are transparent add all of your spices, lots of them, and to suite your taste buds and constitution.
Once rice and mung beans are cooked, add the curry onion paste you have created to the mixture and stir in well.
Serve with cilantro, yogurt and a lemon wedge. Avocado is a nice addition too.
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