Kitchari mung beans
Kitchari mung beans (also called kichadi/ khichdi or kitchery) is thick rice porridge/ congee cooked with legumes and whole spices. It tastes like soft overcooked rice that has spice aroma and the rich taste of mung beans.
Servings: 8
Equipment
- Mixing bowls.
- Pressure cooker.
- Wooden spoon
Ingredients
- 1 cup basmati rice/ long grain rice.
- ⅓ cup split mung beans.
- ½ medium onion chopped.
- 2 cloves of garlic.
- ½ inch ginger.
- ½ teaspoon whole cumin.
- 15 whole black peppercorns.
- 10 cloves.
- 2 bay leaves.
- 1- inch cinnamon.
- 2 black cardamoms.
- 1 ½ teaspoons salt.
- 1 tablespoon oil.
- 7 cups of 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 don’t have a pressure cooker, you can make this Kitchari in a regular cooking pot. It will just take longer to cook the Kitchari. Make sure you soak the rice and mung beans a little bit longer beforehand. And keep stirring the Kitchari as you cook it.
Nutrition
Serving: 1g | Calories: 110kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 455mg | Fiber: 4g | Sugar: 1g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.