We at Om Reset® love this Kitchari for One recipe by Julie Bernier. It is super easy if you are looking for a quick meal.
Kitchari is a legume and grain cooked together in one savory porridge. It is highly versatile: it can be soupy, mushy, fluffy, with or without veggies, barely spiced, or loaded with flavor. It’s very economical — rice, lentils, a little veg. It’s easy to digest and a complete protein. All this to say, Kitchari will likely become your new best friend if it isn’t already.
This recipe makes a single serving for someone with a pretty good appetite. One note: if your body isn’t used to beans or lentils, it may not be like this. I recommend easing into beans or lentils one tablespoon at a time.
Kitchari for One
- 1/4 cup white basmati rice -rinsed
- 1/4 cup hulled and split mung beans (the yellow kind) or red lentils rinsed
- 1 1/2 cups water (you can play around with the proportions to make it fluffier or soupier)
- 1-2 teaspoons ghee (vegans can sub sesame or olive oil))
- 1/8 teaspoon ginger, grated or finely chopped
- 1/4 teaspoon cumin seeds
- 5 fresh curry leaves (optional)
- 1 pinch hing (optional)
- 1/2 teaspoon coriander powder
- 1/4 teaspoon salt
- 1 cup veggies of choice (carrots, celery, fennel, leeks, cauliflower)
- 1 tablespoon fresh herbs to garnish (cilantro, dill, parsley, or basil)
- Himalayan or sea salt to taste
- Black pepper to taste
- Fresh lime or lemon
- Heat a teaspoon of ghee in a small saucepan over medium-low heat. When hot, add the turmeric. Stir for 10 seconds. Add the ginger and cumin seeds. Stir until fragrant, about 30 seconds. Add the curry leaves and hing if using. Give a little stir, then immediately add the rice and the mung or lentils. Stir until everything looks pretty dry, a couple of minutes. Add the water, veggies, coriander powder, and salt. The water should cover the beans and rice by about an inch, and you’ll get used to eyeballing the proper water amount with practice. Bring to a boil, reduce the heat to very low and cover. Cook for 25 minutes. If it’s looking too dry, add a little more water. Or if the lentils are still hard after 25 minutes, add some water, stir, and continue to cook. When done, turn off the heat and let it rest for 5 minutes. Add salt and pepper to taste.
- Garnish with fresh herbs, a squeeze of lime, and an extra dollop of ghee.
- Serve warm, and enjoy!
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