Kitchari - Indian Seasoned Rice

"According to Ayurveda, this is one of the most nutritious and easiest foods to digest, perfect for detox."
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
Ready In:
25mins
Ingredients:
8
Yields:
4 bowls
Serves:
4
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ingredients

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directions

  • Rinse the rice and mung beans until the water is clear.
  • In a saucepan over medium heat, heat the ghee and add the mustard seeds and cumin seeds. Stir a moment until the seeds pop.
  • Add the rice, mung beans, turmeric, and salt, and stir until well blended with the spices.
  • Add the water and bring to a boil. Boil for 5 mins, uncovered, strring occasionally.
  • Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes.

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Reviews

  1. This is a very good kitchari, but next time I'd increase the spices a bit. I did use the ghee and would recommend not to substitute it with oil, the taste is so much better with ghee :)<br/>Thanks for sharing!<br/>Made for Healthy Choices Tag Game
     
  2. Very unusual with a spicy, nutty flavor. I love the high protein content and have packed it in containers for my lunches this week. Note I used grapeseed oil instead of ghee or butter. Thanks for posting the recipe!
     
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Tweaks

  1. Very unusual with a spicy, nutty flavor. I love the high protein content and have packed it in containers for my lunches this week. Note I used grapeseed oil instead of ghee or butter. Thanks for posting the recipe!
     

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