Kitchari with fragrant rice

Kitchari is part of the basic diet in Ayurvedic cuisine. It is super digestible for the body and can be easily digested. And it also tastes absolutely delicious! 

The Kitchari is sooo good!

Kichtary can even be consumed as a mono-diet for a certain period of time in order to relieve the body. This means that only kitchari is eaten three times a day for several days. This makes it easier for the body to digest and the remaining energy can be used for healing and cleansing.

Preparation time: approx. 45 min

Ingredients for 6 portions

• ¾ cup (175 g) Basmati rice
• ¾ cup (175 g) Mung Dal (halved, shelled mung beans)
• 1 tbsp coconut oil
• 2 tbsp vegetable stock paste (To the recipe)
• 2 TL Cumin
• 2 TL Coriander Ground
• 2 TL Turmeric
• 2 small Courgettes, washed and cut into small cubes
• 2 Carrots, washed and cut into small cubes
• 1 tin of coconut milk
• 1 litre of water
• some salt & pepper
• 1 cup white basmati rice
• some black sesame seeds

Preparation 

Rinse the rice and mung dal under running water and drain.

The coconut oil Heat in a pan. Add the vegetable stock paste and allow to brown. Deglaze with a little water and remove from the bottom of the pan. Repeat the roasting and deglazing process a few times. This creates roasted flavours that give the food a savoury touch.

Add the spices (except salt) and fry until fragrant. Now add the rice and mung dal and fry everything for 1 minute. Turn the temperature down a little if necessary. Nothing should burn!

After 1 minute, add the vegetables to the pan and deglaze everything with the coconut milk and water. Stir everything well and as soon as it boils, turn the heat down to the lowest setting and leave the kitchari to simmer gently for 40 minutes. Do not stir from this point onwards.

10 minutes before the kitchari is ready, cook the basmati rice according to the packet instructions.

After 40 minutes, all the water in the kitchari should have boiled away and the rice and dal should be nice and soft. Now season to taste with salt and a little pepper.

Serve the kitchari with the basmati rice on a plate and garnish with some black sesame seeds.

Enjoy your meal,

Your Katinka