A humble, warming and deeply nourishing dish that can be enjoyed for breakfast. Kitchari is considered balancing to all doshas in Ayurdedic medicine. It warms the internal body and gets your digestion primed for the day.
I like to make it on the soupy side, so that it has plenty of delicious broth. It is like the vegan version of chicken soup. The addition of curry powder and cilantro takes this rather bland dish to the next level. Cilantro is a potent detoxifier, something that we should try to include in our diets often.
Cilantro Curry Kitchari
1/3 c. yellow mung beans (moong dal)
1/4 c. brown basmati rice
1 T. coconut oil
1 T. yellow curry powder
1/2 t. sea salt
2 c. water
1/2 c. chopped cilantro
I like to soak the rice and beans in water overnight. In the morning, drain off the soaking water and place in a pan with 2 c. water. Bring to a boil and then cover and simmer for 40 min. Add in the coconut oil, curry powder and salt. (If you add the salt and oil earlier, the beans won’t soften). Fold in the cilantro and garnish with more on top. Serve with a dollop of yogurt, if you like.