Kitcheree
Servings: 6 servings
Ingredients
- 3 tbsp ghee (clarified butter) or coconut oil
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 2 tbsp fresh ginger, chopped or grated
- 1 tsp turmeric
- 1 cup white basmati rice (*soaked overnight and rinsed well)
- 1 cup split yellow mung beans (*soaked overnight and rinsed well)
- 6 cups water
- 1 tsp salt
- 2 cups seasonal veggies (optional)
- 1/4 cup fresh cilantro, chopped
Optional spices & veggies
- Garlic and onions
- Curry powder, cayenne, garam masala, cinnamon, asafoetida , coriander powder, fennel seeds, fenugreek seeds
Instructions
- Melt the ghee or coconut oil over medium low heat in a large soup pot.
- Add the spices and sauté until the seeds start to pop.
- Add the rice and beans and stir for 1-2 minutes.
- Stir in the water, bring to a boil, turn down the heat and simmer gently for 15 minutes.
- Add the vegetables and salt and mix well. Add more water if necessary (depending on how many veggies you added).
- Cover and let simmer until vegetables are cooked (15-20 minutes depending on veggies and size). The finished consistency should be rich, thick, and soupy.
- Serve warm with chopped cilantro.
Notes
*soaking grains and beans will make them more digestible but you can still make this without soaking
Recipe by InspireHealth
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