I omit the onions and garlic whilst detoxing as it’s aggravating on my sensitive stomach (Pitta/Vata digestion). I soak the mung beans and rice overnight so the cooking time is reduced to 20 minutes.

Experiment with the amount of spices: try more turmeric and cumin. I also add asafoetida for ease of digestion.

I add my favourite roasted veg to the mix at the end of the cooking process (beetroots are particularly good). Add a squeeze of lemon and some fresh coriander.

Ingredient lists

For the Kitcheree (mung beans)

2 tbsp toasted sesame oil
1 cup onions, diced
1 tbsp garlic, minced
1 1⁄2 tbsp ginger, minced
1 tsp ground cumin
2 tsp ground turmeric
1⁄4 tsp ground black pepper
1 1⁄2 tsp salt
1 1⁄2 cups split, whole, or sprouted mung beans
4 cups water or broth
4 ounces fresh spinach
2 tbsp fresh lemon juice
red pepper flakes – optional for spice

For the rice

1 1⁄2 cups of white or brown basmati rice
3 cups of water
1 tbsp coconut oil
1/4 tsp salt

Method

For the Kitcheree:

• Bring a medium pot to medium high heat and add the oil. When hot, add onions and cook for 4-5 minutes or until translucent (reduce heat if necessary). Add garlic and ginger and cook for 1-2 minutes or until fragrant.
• Stir in cumin, turmeric, black pepper, and salt and cook 1-2 minutes (stirring) or until fragrant.

• Add mung beans and water or broth and cook for 30-35 minutes (or according to package instructions) or until beans are tender.
• Remove from heat and add spinach and lemon juice. Stir well to combine.

For the rice:

• Combine all rice ingredients in a medium size pot. Bring to a boil on the stovetop, reduce heat, and simmer covered ~ 45 minutes or until rice is tender (or cook rice according to package instructions).
• Top rice with kitcheree.
  Add salt to taste and top with red chilli flakes to spice it up.
• You can add steamed greens or roasted veg: beetroot and chard are particularly good. Or just eat with a salad and dressing.

Kitchari notes:

This can all be made in one pot if you prefer. Proportions stay the same.

Add more water or broth if a thinner consistency is desired for the mung beans.

Throw in any vegetable or spice you have, it will still be good!

Like garnishes? Top it off with whatever is in your fridge – coriander, mint, chives, green onions, basil, etc…

Kitcheree, like most bean dishes, will thicken as it cools and over time. If it’s a bit liquid, you can try to increase the heat to burn off extra liquid or you can just wait for it too cool and thicken.