This kitchari is an easy, vegan, gluten-free, one-pot Indian rice-lentil porridge. It's healthy, comes together in just 45 minutes, and great for a cleanse.
01
Wash both rice and mung dal separately at least 2-3 times. Wash until the water runs mostly clear.
02
Heat oil in a skillet. Add the spices, stirring occasionally, until fragrant, about a minute.
03
Add the the vegetables and sauté quickly. Then, add rice, water and salt. Bring all of this to a boil.
04
Reduce the heat and cook covered, on low heat, for about 30 minutes.
05
Adjust salt to your taste (if needed), and garnish with fresh cilantro. Serve hot!
- From a food safety standpoint, you can store kitchari in the fridge for up to 4 days, in an airtight container. - Leftovers are best eaten within 24 hours.