Kitchari ~ The Vegetarian Chicken Soup
Servings: 0 Serves 2
Ingredients
- 1/3 C split peeled mung beans (dal)
- 2/3 C basmati rice
- 10 Cup water
- 4 Tbsp ghee (or unrefined sesame oil)
- 2 Tbsp cilantro
- 2 Tbsp shredded coconut
- 1 1/2 " piece peeled fresh ginger
- 2 " cinnamon stick
- 1/2 tsp cardamom powder
- 1/2 tsp clove powder
- 1/4 tsp turmeric
- 1/2 tsp black pepper
- salt to taste
Instructions
- Soak mung dhal and rice for a 3 hours to aid digestibility.
- Rinse rice and dal until water runs clear.
- Blend cilantro, fresh ginger and coconut with 1 cup of water until smooth.
- Add all of the ingredients to a heavy bottomed saucepan and bring to a boil.
- Turn down to a simmer and cook for 2 hours, adding more water as needed.
- Add salt and additional ghee to taste.
- Final product should be soupy, with the rice and dhal broken down.
Notes
*Postpartum Days 1-3: skip the salt and cilantro *For best results, cook until rice and dhal are broken down and the kitchari is a soft mush. *This is a very easy dish to make and works great in a crock pot!