SIMPLE KITCHARI WITH VEGETABLES

One of my favourite recipes when I need to cook something simple but nourishing. Nothing fancy but so satisfying! Below are the ingredients to serve one but it can easily be scaled up to feed your family.

You can also switch up the vegetables for this dish but aim to have a root vegetable (known as augmenting) plus either a leafy green or cruciferous vegetable (known as extracting). Enjoy!

Kitchari ingredients

50g basmati rice

25g split mung beans

2 tsp ghee

¼ tsp cumin seeds (or ground)

¼ tsp coriander seeds (or ground)

¼ tsp mustard seeds

¼ tsp mineral salt

¼ tbsp of fresh grated ginger root

½ tsp of fresh turmeric (or powder)

300ml of water

Kitchari method

Gently warm the ghee is a lidded pan (or rice cooker / instapot).

Add the mineral salt, ginger, turmeric and spices. Stir and simmer for 1 minute. Add the rice & split mung bean. Stir to coat before adding the water.

Cover & simmer for 15 – 20 minutes until cooked. Add a little water if the mixture becomes dry.

Vegetable ingredients

I handful of Sweet Potato

2 handfuls of Kale (tough stems removed)

1 tsp ghee

Pinch of mineral salt

¼ tsp ground cumin

¼ tsp ground coriander

Vegetable method

Simmer cubed sweet potato in ghee, salt & spices before adding water. Stir, cover & simmer for around 8 – 10 minutes until soft.

Chop kale into small strips before sautéing in ghee, salt and ground coriander for around 4 – 6 minutes. Add a little water if becoming dry. Finish with a squeeze of lime juice.