Kitchari is an India rice and bean dish that is easy to make and easy to digest. The best thing about kitchari is that you can really tailor it to whatever you want. Kitchari is just a mixture of rice and beans, specifically mung dal, with spices and vegetables. It's excellent for detoxification and de-aging of cells. This is a simple recipe that you can easily add any other spices or vegetables too.
In this my kitchari I used carrots, zucchini, and kale. Other great options are sweet potatoes, asparagus, collard greens, squash, and any other vegetables you love.
Adapted from Dr. Lad and Yoga Healer
1/2 cup mung dal (mung beans), soaked over night
1/2 cup basmati rice, rinsed
1 to 2 tablespoons ghee
1/4 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
pinch of hing (Asafstida)
1 cup of vegetables of choice (I usually use root vegetables and kale)
4 to 6 cups water
Heat the ghee in a large pot. Add in the cumin and mustard seeds. Saute for a minute until the seeds pop. Stir in the turmeric and coriander. When fragrant add in the mung beans and rice. Add in about 4 cups of water, adding more later if it gets absorbed. Bring to a boil, reduce heat to simmer, cover and cook for about 20 minutes. At this time prepare your vegetables. Add diced root vegetables and cook for another 20 to 40 minutes, until vegetables are soft. Add more water at any point to make it more like a soup. When the rice, beans, and vegetables are soft remove from the heat and stir in any greens. Enjoy!!