Kitchari
PREP: 20 min | COOK: 45 min | SERVINGS: 12
INGREDIENTS
BASE
1 cup basmati rice
1 cup split mung beans
1 medium onion diced
1 tablespoon of olive oil
8 garlic cloves minced (use microplane)
4 tablespoons ground Cumin
3 tablespoons ground Coriander
2 tablespoons ground Fennel
2 tablespoons ground Turmeric
BOWL
(Ingredients for 1 serving)
½ cup kitchari base
½ cup raw diced veggies (if using root veggies dice and lightly roast)
1 cup water
Overflowing teaspoon of stock base
A few dashes of liquid aminos or soy sauce
INSTRUCTIONS
MAKE THE BASE
Rinse the rice till water runs clear. Put rice in pot with 1 ½ cup water, tablespoon of olive olive, and a healthy pinch of salt.
Bring to a boil, stir, then cover and turn to low and simmer for 8 minutes.
Remove from heat, don’t open the lid, and let rest for 5-10 minutes. Then fluff with fork and pour into large mixing bowl.
After letting rice rest for 5 more minutes toss in the onion, garlic, and all the spices and mix.
Rinse mung beans under cold water until water runs clear.
Bring 2 1/2 cups of water with a healthy pinch of salt to a boil then add mung beans, turn to medium low and simmer occasionally stirring for 15-18 minutes until tender but not mushy.
Drain beans and run cold water over them too cool.
Fold the mung beans into the rice mixture and you're done.
MAKE THE BOWL
Combine kitchari base and veggies in a bowl.
Bring water and stock base to a boil then pour over rice.
Add a few dashes of amino acids or soy sauce.
Optional: add a splash of apple cider vinegar or some citrus is a nice way to brighten it up.
CHEF: Jules Peterson & Naomi Christianson