Votes: 3
Rating: 5
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Kitchari
Prep Time10minutes
Cook Time1hour
Servings: servingsUnits:
Instructions
  1. Rinse mung beans, split peas, and rice in a mesh colander until water runs clear. Set aside.
  2. In a large stockpot over medium heat add ghee or coconut oil. Add in spices (mustard seeds, cumin, turmeric, coriander, grated fresh ginger) and sauté for 2-3 minutes, or until fragrant.
  3. Stir in mung beans, split peas, and rice. Add water and bring mixture to a boil.
  4. Cover pot with a lid, reduce to a simmer, and cook for 40-50 minutes, or until water has absorbed and mixture is thick and creamy.
  5. Serve in a bowl with a scoop of optional coconut yogurt and a handful of chopped cilantro. Enjoy!
Notes
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Kitchari
Prep Time10minutes
Cook Time1hour
Servings: servingsUnits:
Instructions
  1. Rinse mung beans, split peas, and rice in a mesh colander until water runs clear. Set aside.
  2. In a large stockpot over medium heat add ghee or coconut oil. Add in spices (mustard seeds, cumin, turmeric, coriander, grated fresh ginger) and sauté for 2-3 minutes, or until fragrant.
  3. Stir in mung beans, split peas, and rice. Add water and bring mixture to a boil.
  4. Cover pot with a lid, reduce to a simmer, and cook for 40-50 minutes, or until water has absorbed and mixture is thick and creamy.
  5. Serve in a bowl with a scoop of optional coconut yogurt and a handful of chopped cilantro. Enjoy!
Notes
Comments