Kitchari (Mung Beans & Rice)
- 8 cups water
- 2 cups whole mung beans soaked in water for at least 6 hours and up to 24 hours
- 2 cups basmati rice
- 1 medium onion, diced
- 4 cloves garlic, finely chopped
- 1-2 inches fresh ginger, peeled and finely chopped
- 3 tbsp ghee or olive oil
- 1 tbsp turmeric
- 1 tbsp cumin seeds
- 1 tbsp coriander
- 1 tsp black pepper
- 1 lb spinach or leafy green of choice
- fresh cilantro, to garnish (optional)
- Strain and rinse your soaked mung beans and set aside. The mung beans should have doubled in size while soaking.
- Heat a large pot over medium heat. Add cumin seeds and toast them for 1 minute. Add ghee (or olive oil), turmeric, coriander, and black pepper and stir to create a sauce. Add onions, garlic, and ginger and stir. Let cook 3 - 5 minutes, until onions are soft.
- Add 8 cups of water and mung beans. Cover and bring to a boil. Once the water reaches a boil, remove lid and reduce heat. Simmer mung beans approximately 30 - 45 minutes, until tender. Add more water along the way, if needed. Mung beans should be soupy in texture.
- Add spinach or kale to the pot 15 minutes before beans are done.
To cook the rice, boil 5 cups of water and continue to boil at a slow, rolling boil until tender (about 15 minutes) and strain the excess water. Add the cooked rice to mung bean recipe. Mung beans are available at most healthy markets in the bulk section or local Asian groceries. You can also purchase at online marketplaces like amazon or vitacost. Click here to learn more about Kitchari and its rich history as a healing food.