Nourishing Kitchari
12 |
60 |
259 |
Ingredients |
Minutes |
Calories |
|
Prep |
Cook |
Servings |
10 min |
50 min |
6
|
Kitchari is a traditional Ayurveda healing food. This nourishing dish is fabulous for supporting the digestive tract.
Ingredients
3 tsp
|
Ghee
(or extra virgin olive oil)
|
1 tsp
|
Coriander seed (cilantro)
(or 1/2 tsp of coriander powder)
|
1 tsp
|
Cumin seeds
(or 1/2 tsp of cumin powder)
|
1/2 tsp
|
Mustard seeds
|
1/2 tsp
|
Turmeric, powder
|
1 cup
|
Basmati rice, dry
((or brown basmati rice)
|
1 cup
|
Mung beans, raw
(dried)
|
6 cup
|
Water, filtered
(up to 8 cups)
|
1/2 cup chopped
|
Carrots
(or other root veggie of your choice)
|
1/2 cup chopped
|
Celery
(or other veggie of your choice)
|
1/2 cup chopped
|
Collard greens
(or other dark leafy green of your choice)
|
1 tbsp
|
Cilantro (coriander)
(fresh leaves, optional)
|
Instructions
- Rinse the mung dal beans in water & drain off the water.
- Heat on low heat the ghee or oil in a soup pot with a thick bottom.
- Add all the seeds and toast until the mustard seeds pop.
- Add the remaining dried spices, and mix together.
- Stir in the rice and beans.
- Add 6-8 cups of water and the chopped vegetables.
- Bring to a boil and reduce to a simmer.
- Cook for 50 minutes, or until the beans and rice are soft and the kitchari has a porridge-like consistency.
- While that is cooking, chop any veggies you are adding and put them to the side.
- Add the vegetables to the rice and mung bean mixture around 40 minutes and cook for an additional 10 minutes.
- Serve warm with fresh cilantro (optional)
Nutrition Facts
Per Portion
Calories
259
Calories from fat
29.7
Calories from saturated fat
14.6
Total Fat
3.3 g
Saturated Fat
1.6 g
Trans Fat
0
Polyunsaturated Fat
0.4 g
Monounsaturated Fat
0.8 g
Cholesterol
7.1 mg
Sodium
26.5 mg
Potassium
574 mg
Total Carbohydrate
50 g
Dietary Fiber
7.2 g
Sugars
3.2 g
Protein
11.4 g
Dietary servings
Per Portion
Grain |
0.9 |
Meat Alternative |
0.2 |
Vegetables |
0.8 |
Energy sources
Meal Type(s)