Khitchari Recipe

Delicious, wholesome comfort meal. All body types can benefit from the delightful cleansing and digestive healing properties of this straightforward dish of beans and rice. When I don’t have anything else at home, I also enjoy making this recipe as a quick, wholesome meal from the cupboard. Add ghee, salt, liquid aminos, or whatever you choose as a topping. I enjoy feta cheese, lemon pepper, and sriracha sauce.

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Servings: 3

Yield: 3 soup bowl servings

Ingredients

• 4 cups water
• ½ cup basmati rice
• ½ cup split mung beans
• 1 teaspoon grated fresh ginger, or more to taste
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano leaves
• 1 clove garlic, minced
• ½ teaspoon ground cumin
• ¼ teaspoon fennel seeds

Directions

Step – 01

• Combine water, basmati rice, split mung beans, ginger, coriander, oregano, garlic, cumin, and fennel seeds in a saucepan. Bring to a boil; reduce heat to medium-low. Simmer, covered, until most of the water is absorbed and the mixture has a smooth consistency, 20 to 25 minutes.

Cook’s Notes:

• Substitute vegetable stock for the water if desired.
• Substitute red lentils or split peas for the mung beans if desired. If using whole mung beans or brown lentils, adjust time to 45 minutes and use brown rice instead of white.
• Substitute 1/2 to 1 teaspoon coriander seeds and 1/4 teaspoon cumin seeds for the ground coriander and cumin if preferred.
• If you like, as rice and beans are cooking, chop and add veggies such as carrots, zucchini, and broccoli for the last 5 to 10 minutes of cooking. My favorite is to add a cup or so of frozen peas right after it’s done cooking and let them heat through.

Nutrition Facts (per serving)

Calories	238
Fat	1g
Carbs	48g
Protein	11g