Vegan Kitchari

Hello ladies!

Today I’m sharing a recipe for kitchari- a mung bean based rice soup that is extremely tasty and also easy to digest. It can be part of a Ayurvedic diet- though I eat it because I find it so yummy. This recipe is adapted from Talya Lutzker’s book The Ayruvedic Vegan Kitchen– which I highly recommend. Without further ado- let’s dive into this one pot easy dish!

Kitchari 1

Ingredients (Serves 4-6):

  • 1 cup of mung beans
  • ½ cup of basmati rice
  • 1 tsp coconut oil
  • 1 tbsp fresh grated ginger
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp whole cumin seeds
  • 1 bay leaf
  • 8 cups of vegetable broth
  • ½ tsp of salt
  • 2 cups of spinach
  • Cilantro (coriander leaves) to serve

Wash the mung beans and the rice until the water runs clear. Heat a large pot on medium heat. Add your ginger, your spices and cumin seeds. Stir together a few minutes until you can smell the delicious aroma of your spice blend. Turn heat down if too hot as you don’t want to burn this! Add your beans and rice and stir into your heated spices.

Kitchari 2

Add your vegetable broth, bay leaf and bring to a boil. Boil for 10 mins. Turn down your heat to low- cover the pot and cook until the rice and beans go soft- around 30-40 mins. Add your salt (or aminos if you prefer!) and stir.

Kitchari 3

Once cooked- turn off heat. Throw in your spinach, stir through and cover for another 5 mins. Serve up and add your cilantro if desired. Delicious!

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4 thoughts on “Vegan Kitchari

  1. Jan June 24, 2015 at 3:43 pm Reply

    Looks great Em. How long would you say it takes from start to finish. I know Dad would love this-me too!

    • Emily @ culinarycorrespondence.com June 24, 2015 at 4:01 pm Reply

      Hey mom!

      I would say an hour and a half tops from pulling out the first ingredients to serving it hot!

      It really depends on how the rice cooks. But it’s so worth it!

      Sent from my iPhone

      >

  2. Jan July 4, 2015 at 10:05 am Reply

    So I could watch an episode of something on Netflix while cooking. Win, win, I’d say!

    • Emily @ culinarycorrespondence.com July 4, 2015 at 2:28 pm Reply

      Absolutely! That’s what I did 🙂 I had plenty of leftovers and brought it in for lunch. Tasted even better the second day!

      Sent from my iPhone

      >

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