Ingredients for 4 persons
- 100g basmati rice
- 50g of mung beans (yellow or green)
- 150 g of seasonal vegetables
- 2 cm of fresh ginger, chopped
- 3 to 4 tablespoons of ghee or olive oil
- 1 teaspoon of black mustard seeds
- 1 teaspoon of cumin seeds
- 2 pinches of asafoetida
- ½ teaspoon of curcuma
Wash the rice and the mung beans. Soak the beans (a few hours for the yellow variety,
overnight for the green variety). If you are using green mung beans, precook them. Soak
the rice as well, before cooking.
Heat the ghee or oil in a pot, add the mustard seeds, the cumin and the chopped ginger.
After a few moments, add the rice, the drained beans and mix together.
Add your vegetables, the asafoetida, curcuma, salt and water. (The water should
completely cover the rice).
Simmer, uncovered, for 5 minutes. Then cover and continue cooking on low heat for
another 20-25 minutes, until the riz and the mung beans are soft.
The Kitchari’s savoury mix of rice and mung beans is the most basic Ayurvedic dish. The
blending of basmati rice and mung beans makes it a balanced dish that is well-suited for
all 3 doshas. It is not only easy to digest, but also gives energy and vitality.
There are many variations possible for the different doshas.
This dish can be used when implementing a mono diet, and is often served during detox
treatments, such as the panchakarma.