A protein-rich one-pot dish that is quick and easy to make, and inexpensive too. This is the kind of meal you can always make when you want good food but don’t have time to cook elaborately or go grocery shopping. The base is yellow mung beans (or a similar type of lentil) and a grain such as basmati rice or, for example, quinoa. When it gets colder outside and the wind picks up, this has a drying effect. Autumn is therefore the ideal time to eat warm, soupy comfort food. You simply use a bit more liquid.
Ingredients
Ingredients
- 1 cup basmati rice
- 1 cup mung beans (split)
- 1 onion, finely chopped
- 1 (winter) carrot
- 1 cup green peas (or, for example, grated sweet potato)
- 1½ tbsp ghee
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 1 pinch asafoetida (if you have it)
- 1 tsp turmeric
- 1 tsp salt
Prepare the kitchari
Wash the rice and beans. Cut the carrot into small cubes.
Heat the ghee in a pan. When it is hot, add the mustard seeds. When they start to “pop”, add the cumin seeds, then the asafoetida and turmeric. Add the onion and fry (8 minutes, until translucent).
Then add the carrot and peas. Add the rice and mung beans with 1 tsp salt.
Add 4 cups of boiling water. Stir once. Cook until the liquid is absorbed.
Delicious with a chutney, such as apple chutney.
Enjoy!
