There are so many ways to make kitchari. I have experimented with multiple recipes over the years, and this is my current favorite. It’s packed with protein, deliciously spiced, and even my 3 year old Otis loves it.
One of my favorite things about my job is I get to learn so much from my students. I often take home tips that become part of my regular rituals. One of my students, Bianca Barriskill, shared this kitchari recipe with me, and she cooked it for our entire class. I have made some slight adjustments from her original to suit my personal tastes. Hope you enjoy!
Mung beans/Lentils rinsed and soaked (2 cups)
Basmati Rice (2 cups)
Full fat coconut milk (2 -3 cans)
Zucchini (sliced and quartered)
Cherry tomatoes 2 cus
one onion (small/diced)
3 celery stalks (diced)
Garlic (5 cloves diced)
spinach (2 or 3 handfuls)
Curry powder (3 teaspoons)
Garam Masala (2 teaspoons)
salt and pepper to taste
turmeric (1 tablespoon)
Ghee (1/2 cup)
In a medium pot- add one can coconut milk, rice, salt and pepper. bring to a boil and add some water if rice feels too thick. let simmer for 15 minutes until rice is fluffy. set aside.
While rice is cooking, heat saucepan to medium. Add ghee, onions, celery, garlic and turmeric and sauté for 12 minutes until thoroughly cooked.
Meanwhile, in a big pot, bring lentils/beans to a boil, reduce heat, and let simmer for 20-25 minutes. Add garam masala, zuchinni, tomatoes, and ghee mixture.
Add coconut rice to lentil mixture and add at least one more can of coconut milk. (more if you like it creamier)
Serve with sliced avocado on top.