Kitchari is a porridge-like one pot wonder filled with mung beans, rice, vegetables, herbs, and spices. It’s great for removing toxins out of your body; it restores nutrition; it’s easy to digest; and packed with protein.
It’s the ultimate healing comfort food. If you’re new to being vegan or would like to eat healthier in general without sacrificing flavour, then this is the dish to try!
- 3 tablespoons grapeseed oil (or any neutral oil)
- 2 teaspoons cumin seeds
- 2 teaspoons black mustard seeds
- 1 teaspoon fennel seeds
- 1 teaspoon fenugreek
- 1/8 teaspoon asafoetida or hing (optional)
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon black pepper
- 2 tablespoons minced ginger
- 1 cup diced tomatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup yellow moong dal, rinsed
- 7 cups water
- 2 cups diced broccoli
- 2 cups diced cauliflower
- 4 cups chopped kale
- 1 cup chopped cilantro
- 1/2 cup white basmati or jasmine rice, rinsed
- 1 1/2 – 2 tablespoons salt, to taste
- lime wedges for serving
- In a large pot, heat oil. Add cumin seeds, mustard seeds, fennel seeds, fenugreek, and hing. Sauté on medium heat for less than a minute or until fragrant. Add coriander, turmeric, black pepper, and minced ginger. Sauté for another 30 seconds. Be careful not to burn the spices.
- Add chopped tomatoes. Cook for 3 minutes or until tomatoes start to soften.
- Stir in carrots, celery, moong dal, and water. Bring to a boil, then reduce to simmer; cover with lid. Cook for 10-15 minutes or until dal is slightly tender.
- Add rice, broccoli, cauliflower, half of the cilantro, and salt. Simmer for another 15-20 minutes with lid. Stir occasionally. (You can substitute any of these vegetables with green cabbage, collard greens, zucchini, green beans, or potatoes)
- When the vegetables, moong dal, and rice are cooked all the way through, fold in kale and the remaining half of the cilantro . (You can also add some chopped spinach or swiss chard). Serve warm with lime wedges on the side.