This chewy, delicious kitchari is made with organic brown rice and moong daal. It's a simple, nourishing dish that provides added fiber and chewiness from the brown rice. Ginger and vegetables along with additional spices and ghee add depth and flavor. This recipe is made for one person; to make additional servings, simply double or triple the recipe. For additional flavor, add avocado as a garnish.
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| Cook Time | 60 Minutes |
| Servings |
person
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Ingredients
- 3 tbsp moong daal
- 3 tbsp brown rice any variety is fine
- 1 1/4 - 1 1/2 cups filtered water or broth
- 1 medium carrot(s)
- 1 cup leafy greens spinach, bok choy, kale, chard, etc., chopped
- 1/2 cup broccoli cut florets
- 1/3 cup butternut squash chopped into bite-size pieces
- Garlic Ghee or original or other desired spiced ghee
- 2-3 tsp ginger fresh root, finely chopped or grated, more or less to taste
- 1 tsp curry powder more or less to taste
- 1/4 tsp cumin ground, more or less to taste
- 1/4 tsp coriander ground, more or less to taste
- Himalayan pink salt to taste
- black peppercorns freshly ground
- scallions chopped for garnish
- lemon or lime wedges for garnish
- cilantro chopped for garnish
Ingredients
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Instructions
- Thoroughly wash the moong daal and brown rice; transfer to a saucepan; add water to soak for at least 30-60 minutes.
- Turn on heat to medium-high. Add curry powder and additional cumin and coriander; bring to a boil then reduce heat to simmer. Cover and cook until most of the liquid has been absorbed and the rice and moong daal are tender, about 40-50 minutes.
- After about 30 minutes of cooking, melt a spoonful or ghee in a skillet over med-high. Add ginger and all vegetables. Cook, stirring constantly for a couple minutes. Pour into the cooking kitchari. Cover and continue cooking until vegetables are tender.
- Season kitchari with salt and pepper to taste. Transfer to a bowl. Garnish with scallions and cilantro. Top with another dollop of ghee and serve with a lemon or lime wedge, if desired.
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