Kichadi/ Kitchari - vegan

Name: Kichadi/ Kitchari - vegan
Yield: 1-2 servings
Cuisine: British
Ingredients: 1 cup rice, soaked overnight then rinsed and drained - white basmati is the easiest to digest; 1/3 cup mung beans, soaked overnight then rinsed and drained; 1 cup chopped vegetables eg carrots, green beans; 3 curry leaves; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp ground ginger; 2-3 cups water; 2 tbsp grated coconut; Salt and coriander leaves and ghee to taste

Alessandra @alessa

This is a simple Kichadi which i ate a lot while on an ayurveda retreat and i now eat every few weeks. It’s full of nutrients and very soothing and healing so it’s good if you’re feeling less than great or if you want to give your digestive system some love. It’s important to soak the rice and mung beans to help the digestion. #detox #cleanse #healthy #vegetarian #vegan

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Ingredients

1-2 servings

1 cuprice, soaked overnight then rinsed and drained - white basmati is the easiest to digest
1/3 cupmung beans, soaked overnight then rinsed and drained
1 cupchopped vegetables eg carrots, green beans
3curry leaves
1 tspground cumin
1 tspturmeric
1 tspground ginger
2-3 cupswater
2 tbspgrated coconut
Salt and coriander leaves and ghee to taste

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Steps

1

Put the rice, beans, vegetables, curry leaves and water in a big pot. Heat to a boil, then simmer for 30 mins.
2

Add spices and coconut. Simmer for 5 mins.
3

Serve with coriander and salt to taste. Stirring through a tsp of ghee through is nice too.