Easy Kitchari
Kitchari is a one-pot meal that is a healthy and delicious. Made using Kitchari Spices.
Ingredients:
½ Cup White Rice (try Sona Masoori, or any Med/Long Grain)
½ Cup Split Mung Bean (Alt. Red Lentils, or any variety)
1 tbsp Jain Family Foods Kitchari Spices
1 ½ tsp Salt
3 Cups Water
2 tbsp Oil/Ghee (any neutral cooking fat)
1 tbsp Lemon Juice (sub. Lime or 1.5 tsp Vinegar)
Additional fat for finishing - Ghee, Butter, or a Good Olive Oil
Method:
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Combine and rinse your Rice & Lentils. You may use a mesh strainer (rinse under running water), or add to a large bowl (cover with water and swish well, then pour off - it’s okay if some water remains). You want to remove some of the dusty coating.
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Use a pot with a lid. Bring it to medium-high heat. Add about 2 tablespoons of Oil/Ghee. Once hot, add your Kitchari Spices, and saute for 15 seconds. You want to bloom spices and infuse, without burning.
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Add the Rice & Lentils, 3 Cups Water, and Salt. Mix well, then cover. Bring to a boil, then reduce the heat to low. Allow to simmer 20 minutes, or until fully cooked and tender. Check midway and add water if the mixture looks dry.
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Once cooked, turn off the heat. To complete, mix in 1 tbsp of Oil/Ghee and the Lemon Juice. Let it rest for 3 minutes for the flavor develop. Serve with more fat, lemon and garnishings of choice.
YEILD: 3 Servings (as a Main), 12g Protein, 7g Fiber.
VARIATIONS: Add cut vegetables (seasonal, or frozen) when adding water. We like: peas, carrots, asparagus, corn, sweet potato, and gold potato to name a few.
GARNISHES: Ideas both traditional and new - Lemon, Butter, Plain Yogurt or Raita, Cilantro, Achaar, Pickled Onion, Avocado, Sliced Radish, Poached Egg, Crushed Chips, Fried Onion, Fresh Coconut.