Summer Kitchari

Summer Kitchari

SERVES 2-3

A simple and nourishing meal with the perfect balance of macronutrients (protein, carbs and fat) along with wonderful micronutrients. These vegetables are great for summer. You can mix them up for different seasons though.

DOSHAS

Vata - This is good for vata.

Pitta - Good for pitta. If you are overly heated skip the hing and can add fennel into the recipe.

Kapha - Good for kapha. Can add more black pepper.

INGREDIENTS

• 1/2 cup whole green mung bean, rinsed and soaked for 30 minutes to overnight

• 1/2 cup red rice, rinsed and soaked for 30 minutes

• 1 - 2 tbsp ghee or olive oil

• 4 cups water

• 1 1/2 tsp coriander

• 1 tsp cumin

• Pinch hing (optional)

• 1 1/2 tsp salt (more to taste after cooking)

• 1 small beet, peeled and diced

• 1 small zucchini (or 1/2 large one), diced

• 5 leaves kale, cut horizontally then thinly cut

• Toppings

  • Lime wedge

  • Cilantro finely chopped (optional)

DIRECTIONS

1. In stockpot or large saucepan, fry coriander, cumin and hing in oil on medium heat for about 30 seconds - 1 minute or until fragrant. Then add in rice and beans. Stir to coat. Then add water and salt.

2. Cook on medium heat for 30 - 40 minutes. Cook until the beans/rice begin to soften.

3. Add in beets and kale. Cook for 5 minutes then add zucchini. Continue cooking until vegetables are soft. Salt and pepper to taste.

4. Top with lime and cilantro and enjoy!

If using an InstantPot, put everything in and cook for 30 minutes on high pressure.