Kitchari
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 72.2
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 23.8 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 3.1 g
- Protein: 2.5 g
View full nutritional breakdown of Kitchari calories by ingredient
Introduction
This is an Indian stew made with beans, rice and veggies. Comfort food! This is an Indian stew made with beans, rice and veggies. Comfort food!Number of Servings: 24
Ingredients
-
2 Cups Mung Beans, cleaned and soaked overnight
1 Cup Brown Rice, Long Grain soaked and rinsed
4 TBL Mustard Seeds
2 TBL Coconut Oil
1 TBL Coriander, Ground
1 TBL Cumin, Ground
1 TBL Turmeric, Ground
1 TBL Cayene, Ground
4 Stalks Celery, chopped
1 Med Yellow Onion, chopped
5 cloves Garlic, minced
2 TBL Coconut Oil
2 Cups Broccoli, chopped
2 med Carrots, chopped
1 med head Cauliflower, chopped
1 Daikon Radish, 7in. chopped
2 cups Spinach, cleaned
Tips
Serve with a drizzle of Ghee
Also delicious with a bit of Bragg Liquid Aminos and Nutritional Yeast Flakes.
Very good for Breakfast with a fried egg on top.
Directions
Add Mung Beans and Brown Rice to large Soup pot and cover with water, bring to a boil, then lower heat to slow simmer.
Meanwhile, combine spices(Coriander, Cumin, Turmeric, Cayene, Salt) and set aside.
Melt 2 TBL Coconut oil in heavy skillet over med high heat, add in Mustard seeds, cover. When you hear them start to pop add in spice mixture and stir. Add mix to Mung Beans and Rice.
Melt remaining 2 TBL Coconut Oil to skillet and saute Celery, Onion, and garlic until tender. Add to Mung Beans, Rice and spices.
Stir pot occasionally to keep from burning and sticking.
Add in vegetables, Broccoli, Carrots, Cauliflower, Daikon Radish. Stirring frequently.
Stir in Spinach.
Cook til Vegetables are tender but not mushy.
Salt and Pepper to taste
Serving Size: makes 24 servings of 245g
Meanwhile, combine spices(Coriander, Cumin, Turmeric, Cayene, Salt) and set aside.
Melt 2 TBL Coconut oil in heavy skillet over med high heat, add in Mustard seeds, cover. When you hear them start to pop add in spice mixture and stir. Add mix to Mung Beans and Rice.
Melt remaining 2 TBL Coconut Oil to skillet and saute Celery, Onion, and garlic until tender. Add to Mung Beans, Rice and spices.
Stir pot occasionally to keep from burning and sticking.
Add in vegetables, Broccoli, Carrots, Cauliflower, Daikon Radish. Stirring frequently.
Stir in Spinach.
Cook til Vegetables are tender but not mushy.
Salt and Pepper to taste
Serving Size: makes 24 servings of 245g