Kitchari/Khichdi is a dish that is simple, cheap, delicious, healthy and incredibly easy on your digestion. Kitchari comes from Ayurvedic tradition that dates back thousands of years. If you are interested look into it more, it’s a very ancient practice!
I hope you enjoy this recipe. It is really good and I enjoy making it. Let me know your thoughts in the comments down below. Have you heard of Kitchari before? What spices are your favourite to add?
1 cup split mung beans
1/2 cup white rice
2 cups vegetable broth
2 cups water
3 carrots, chopped
1/2 cup peas
1/2 tsp cardoman
1/2 tsp cumin seeds
1/2 tsp cumin
1/2 tsp ginger powder
1/2 tsp coriander
1/2 tsp turmeric
Combine all ingredients except peas into a large pot. Mix together and bring to a boil. Once it is boiling, turn down to a simmer. Stirring occasionally, for approx 25 mins. When all the water is absorbed and everything is cooked through, remove from heat and add the peas. Cover for a few minutes and serve warm, alone or as a side dish.
This is a great meal to meal prep, and can be made it large batches and frozen!
Please note: traditionally, the spices are heated in oil before adding to the bean/rice mix. I did not include this step because I find adding the spices to the pot and cooking them works just as well, but if you want to heat your spices up in oil, feel free!
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