Kitchari mung beans
User Reviews
5
Kitchari mung beans
Description
This Kitchari mung beans recipe uses basmati rice and split mung beans soaked before cooking together with a mix of whole spices including cumin seeds, cloves, cinnamon, bay leaves, black peppercorns, and black cardamom, along with onion, garlic, and ginger. The whole spices are fried with onions to release fragrance. After combining all ingredients in a pressure cooker, the dish is cooked until both the rice and mung beans are tender and well integrated.
The cooking results in a soft, porridge-like consistency where the aromatic spices subtly infuse the bland rice and mung beans. The dish balances mild spice with simple textures, making it soothing and easy to digest.
Kitchari is often served as a wholesome, light meal or part of cleansing diets. It pairs well with simple yogurt or pickles but stands alone as comforting finger food.
If a pressure cooker isn’t available, cooking in a regular pot will take longer and requires more attentive stirring and longer soaking to achieve the desired softness without burning.
Ingredients
- 1 cup basmati rice or long grain rice
- ⅓ cup split mung beans
- ½ onion chopped, medium
- 2 cloves garlic
- ½ inch ginger
- ½ teaspoon whole cumin seed
- 15 black peppercorns whole
- 10 clove
- 2 bay leaves
- 1- inch cinnamon
- 2 black cardamom
- 1 ½ teaspoons salt
- 1 tablespoon cooking oil
- 7 cups water
Instructions
- Wash the rice and mung beans and soak in the water. Set aside.
- Fry the onion on the pressure cooker pot until lightly golden.
- Add in the whole spices, herbs and salt. Cook further for about a minute or two until it’s fragrant.
- Put the rice and mung beans in. Stir and fry for about two minutes.
- Lastly, add the water in and give it a good stir. Set your pressure cooker according to its manual. And cook your kitchari for about 15 minutes from the moment the pressure starts.
- When your kitchari is cooked. Stir it well before serving.
Notes
- If you lack a pressure cooker, cook this kitchari in a regular pot, but soak rice and mung beans longer before cooking.
- Stir frequently when cooking in a pot to prevent sticking or burning.
- Soaking the rice and mung beans aids in even cooking and reduces overall cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 110kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Sodium | 455mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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