Recipes / pulses recipes /

Kitchari

Kitchari

Entrees

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Cook Time

70 minutes

Nutrition

View nutritional facts per serving ›

Share this recipe

Ingredients

Servings:

3 tbsp ghee or coconut oil
1 tsp mustard seeds
1 tsp cumin ground
1/2 tsp turmeric
1/2 tsp coriander
1 1" piece ginger fresh; peeled and grated
1/2 cup mung beans green; whole
1/2 cup split peas, yellow
1 cup rice, basmati
6 cups water
1/4 tsp salt sea
1 cup cilantro chopped (garnish)
1/2 cup coconut yogurt (garnish)

Instructions

Rinse mung beans, split peas, and rice in a mesh colander until water runs clear. Set aside.
In a large stockpot over medium heat add ghee or coconut oil. Add in spices (mustard seeds, cumin, turmeric, coriander, grated fresh ginger) and sauté for 2-3 minutes, or until fragrant.
Stir in mung beans, split peas, and rice. Add water and bring mixture to a boil.
Cover pot with a lid, reduce to a simmer, and cook for 40-50 minutes, or until water has absorbed and mixture is thick and creamy.
Serve in a bowl with a scoop of optional coconut yogurt and a handful of chopped cilantro. Enjoy!