MEXICAN-STYLE KITCHARI

4-5 servings, 30 minutes

INGREDIENTS

• 1/2 cup yellow split mung beans, rinsed

• 1/2 cup white basmati rice, rinsed

• 2 tbsp ghee

• 1 tsp cumin seeds

• 1/2 tsp coriander powder, freshly ground

• 1/2 tsp sweet paprika

• 1/2 tsp turmeric powder

• 1/4 tsp cinnamon 

• 1/2 carrot, diced

• 1/2 cup green peas (fresh or frozen)

• 1/4 cup fennel bulb, finely chopped

• 1/2 cup celery, finely chopped

• 1 roma tomato, chopped (optional, omit if sensitive to nightshades or wanting to maintain sattva)

• 4-5 cups veggie broth or water (add more to reach porridge-like consistency)

• Salt & pepper to taste

• Fresh lime juice for serving

• Freshly chopped cilantro, plus extra for garnish

• Kale chimichurri sauce or cucumber raita for serving (optional)

DIRECTIONS

1. Rinse mung dal and rice until the water runs clear.

2. In a medium pot, heat the ghee over medium heat. Add cumin seeds and heat until aromatic (2-3 minutes).

3. Stir in the coriander, paprika, turmeric, cinnamon, and salt. Sauté for 30 seconds to bloom the spices.

4. Add the rinsed mung dal and rice, stirring to coat with the spices.

5. Add the carrot, green peas, fennel, tomato, and celery, then pour in the 4-5 cups of water/ veggie broth. Add more liquid to achieve porridge-like consistency.

6. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until soft and porridge-like.

7. While that is cooking, whip together your kale chimichurri or cucumber raita sauce, if using (optional, but amazing).

8. Taste and adjust salt and pepper. Serve with fresh lime juice, freshly chopped cilantro, and an optional sauce!

#vata #pitta #kapha #onepotmeal #spring #summer #kidfriendly #mexican

Notes

• Kitchari can be made in a variety of ways, and sometimes, we need to switch up the flavors - in comes MEXICAN KITCHARI.

• This Mexican Kitchari still maintains sattva BUT if you want to color outside the lines a little bit you can cook this with a fresh roma tomato and chilies to give it more of a Mexican umph - these additives would be better in the spring, than in the summer as they are heating.