Kitcheree is a popular dish in India. According to The Yoga Cookbook, it’s a favorite of sadhus, who leave it cooking while they’re meditating. In Ayurveda, it’s used in nutritional healing. It gives strength and vitality, and is often part of a detox program, such as eating only kitcheree for several days. It’s easy to digest, making it a good choice for those with digestive problems. The rice and bean combo means it’s a complete protein.
This is one of my favorite meals to make for lunch. My husband can eat it cold, but I reheat it in a covered pot on the stove. You can find mung beans, brown mustard seeds and Herbamare on Amazon.
Kitcheree
2016-08-21 16:16:16
Serves 6
Prep Time
20 min
Cook Time
1 hr
Ingredients
- 1 1/4 cups mung beans
- 1 1/4 cups brown or basmati rice
- 1 tablespoon olive oil
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 2 stalks of celery, finely chopped
- 1 teaspoon ground coriander
- Herbamare or salt substitute
Instructions
- Place the mung beans in a pot with three to four times their volume of water. Bring to a boil, lower the heat, cover, and simmer 30 to 45 minutes, until tender. Meanwhile, cook the rice in a rice cooker. Drain the mung beans in a colander if needed. Set both aside.
- Heat the oil in a wok or large frying pan. Add the mustard and cumin seeds and cook over high heat until they "pop." You'll want to cover the wok while you do this, so they don't pop out.
- Add the celery and sauté over medium heat for about five minutes. Stir in the ground coriander, cooked rice, and mung beans. Cook for another 10 minutes, stirring. Season with Herbamare. Serve at once. Will keep for several days in the fridge.
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