Kitchari is India’s most beloved comfort food; it’s also an important food for healing and supporting good digestion. While traditionally made with basmati rice, it can also be made with other grains. This hearty, delicious kitchari is made with sprouted quinoa, but regular quinoa will do fine.
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Ingredients
- 1/2 cup (90g) split yellow mung dal
- 1/2 cup (45g) quinoa or sprouted quinoa
- 2.5 cup (600g) water
- 1 tbsp (15g) Ghee
- 1 tsp (2-3g) kitchari spice mix or turmeric
- 1/2 tsp (3g) salt
- cilantro to garnish (opt)
- assorted vegetables as desired (opt)
Ingredients
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Instructions
- Bring quinoa, mung dal, water, ghee, kitchari spice mix or turmeric, and salt to a boil in a saucepan.
- Reduce heat to simmer. Cook slowly for 30 minutes or until the quinoa and mung dal are tender and mushy. Add more water if needed.
- Before serving, mash and stir to a porridge-like consistency. Adjust seasonings to taste.
- Serve garnished with cilantro, or topped with cooked vegetables of choice.
