Kitchari

main dish Asian cuisine lunch
Total: 4 hr 40 min. | Active: 40 min.
vegetarian

Kitchari is a traditional dish from Ayurvedic cuisine that is easy to prepare and features complementary flavours. It is traditionally made with basmati rice, mung beans and spices such as turmeric, ginger and cumin. This dish is often enjoyed on special occasions or as a comforting meal, and offers a balanced blend of variety and flavour.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 4 portions

To soak the beans
200 g dried mung beans
2 litre water
Rice
120 g basmati rice
Dal
2 tbsp ghee (see note)
2 cm ginger, finely grated
1 tsp cumin
1 tsp turmeric
1 tsp mustard seeds
½ tsp ground cardamom
1 tsp salt
300 g carrots, cut into approx. 1 cm cubes
1 litre vegetable bouillon
Simmer until cooked
2 dl coconut milk
180 g plain yoghurt
½ bunch coriander, torn into pieces
¼ tsp mustard seeds

How it's done

To soak the beans

Soak the mung beans in cold water for approx. 4 hrs. or overnight.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well.

Dal

Heat the ghee in a wide pan. Briefly sauté the ginger and all the other ingredients up to and including the salt. Add the carrots, continue to cook for approx. 2 mins. Drain the soaked mung beans, add along with the rice. Pour in the stock, bring to the boil. Turn down the heat, reduce for approx. 20 mins., stirring occasionally.

Simmer until cooked

Pour in the coconut milk, simmer for approx. 5 mins. Plate up the dal, top with the yoghurt and coriander, sprinkle with the mustard seeds.

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