Basic Kitcheree Recipe
1 cup of rice
1/2 cup of mung beans
31/2 cups of water, 4 if you want it more soupy
1-2 tablespoons of ghee
1 tsp cumin
1 tsp fennel
1 tsp coriander
1/2 tsp of turmeric
A pinch of hing/asofoetida
1/2 tsp of pippali
a pinch or two of rock salt
*Veggies- Green beans, asparagus, kale, chard, spinach, yams, sweet potato, squash, etc.
*Heat Ghee and add herbs ( this helps to pull the medicinal properties from the herbs)
*Add rice shortly after and mix well.
*Add H20 and let it boil.
*Once it reaches boiling point, reduce heat to low and let it continue cooking with the lid on. ( this is when I add all my veggies)
*Let it cook for about 20 minutes, et voila! C’est tout!
If you can’t find the rest of the herbs, start with the cumin, coriander, and fennel! Every time I make my kitcheree differently depending on season and time of day, and this is a great SUMMER mix! YUM
If you don’t have mung beans you can always substitute with yellow or red lentils. And sometimes adding sprouted mung beans can be quite yummy!
I like to also sprinkle sunflower seeds on top of my kitcheree, gives it nice texture and some crunch ( we vata’s do like that!!)