Kitchari has been a staple in Ayurveda because it's nourishing, easy to digest, and supports detox and increases immunity. Kitchari typically combines lentils or mung beans, with either rice or quinoa and Ayurvedic spices-- and our Kitchari Spice blend is what makes it so delicious!
INGREDIENTS
3/4 cup quinoa
3/4 cup mung beans
2 cups water
1 Tbsp coconut oil or ghee
1.5 Tbsp Kitchari Spice
1 tsp fresh ginger (optional)
OPTION 1: Instapot (recommended)
-
Add 3/4 cup water and 3/4 cup mung beans to Instapot.
-
Set for 1 minute pressure cook. Let pot automatically release.
-
Add 3/4 cup quinoa, 1.5 cup water, 1.5T kitchari spice, and ginger (optional).
-
Set for 1 minute pressure cook. Let pot automatically release
-
Stir in 1-2 Tbsp coconut oil.
OPTION 2: STOVETOP
-
Soak mung beans overnight
-
Rinse and drain the mung beans.
-
In a large pan, heat 1-2 Tbsp coconut oil on low-medium. Add 1.5T kitchari spice and sauté until fragrant.
-
Add soaked mung beans and 3/4 cup quinoa, and stir to coat.
-
Cover with 1.5 cups of water (more water will give soupier consistency).
-
Bring to a boil, reduce heat and simmer until well cooked. (about 25-40 min).
For a soupier variation, continue adding 1-2 cups water for desired consistency.
For a thicker stew-like variation, cook until water is almost absorbed.
-
Stir in 1-2 Tbsp coconut oil.