I actually made this recipe a long, long, LONG time ago. Like back when we lived in Sycamore. So at least three years ago. The reason I never posted it? I thought that I had already put it on the blog.
I was recently cleaning out old pictures from my computer because like a crazy person I keep every single picture I take, even if I don’t use or need it. While I was doing that, I ran across the pictures I took for this Kitchari and wondered why none of them were edited if they were on my blog. A quick check of my blog and I realized I had never put them up!
Which is a shame because this is a really simple but delicious meal. I don’t make Indian food that often but every time I do I remember how good it is! This dish happens to be a one pot meal and easy enough to make during the week. If you follow along with Ayurvedic tradition, this meal is also a complete protein, easy to digest, and great for resetting your body after eating a lot of heavy foods.
That makes this a great spring meal as you start switching to lighter foods after a long winter. Don’t let the long ingredient list fool you, most of it is spices and things you already have in your kitchen! Plus, you can make a really big batch and have meals for an entire week! Awesome!
- 1/2 cup mung beans, soaked overnight (could also use lentils but I like the texture of mung beans in this)
- 2 cups riced cauliflower
- 1 can diced tomatoes
- 1 bag frozen green beans, thawed
- 1 cup carrots, sliced
- 1 cup onions, diced
- 2.5 cups water
- 2 tbsp fresh ginger, minced
- 1 tbsp coconut oil or ghee
- 1 stick cinnamon
- 1.5 tsp cumin seeds
- 1.5 tsp mustard seeds
- 1/2 tsp ground turmeric
- 1 tsp salt
- chopped cilantro, for serving
- Drain and rinse the mung beans and set aside. In a large saute pan with a lid, heat the coconut oil over medium-high heat. Add the cumin and mustard seeds and cook until they start to pop. Add the rest of the seasonings and cook for another minute or so until fragrant.
- Add the green beans, carrots, and onions to the pan. Stir and saute for another 5 minutes. Then add the cauliflower rice, ginger, and tomatoes and stir to combine. Add the mung beans and water, bring to a boil, and then cover and simmer for about 20 minutes. If necessary, add more water to keep it from drying out too much.
- Once the mung beans are soft and most of the liquid absorbed, remove from heat and serve in bowls with chopped cilantro.