Vegan Kitchari

🛒 Ingredients

• #Grains & Pulses;
• ¾ cup split yellow mung beans (moong dal) — rinsed well
• ½ cup basmati rice — rinsed.. 6–7 cups water or light vegetable broth
• #Spices & Aromatics;
• 1 tbsp fresh ginger — grated.. 2 garlic cloves — minced (optional)
• 1 tsp ground turmeric.. 1 tsp ground cumin.. ½ tsp ground coriander
• ½ tsp black mustard seeds.. 2–3 green cardamom pods — crushed
• 1 bay leaf.. ½ tsp fennel seeds (optional).. Pinch of black pepper
• #Vegetables & Seasoning;
• 1 medium carrot — diced.. 1 small zucchini — diced
• 1 medium tomato — chopped.. 1 tsp sea salt — adjust to taste
• 1 tbsp coconut oil or ghee substitute.. 1 tbsp lime juice — fresh
• ¼ tsp coconut sugar — optional, to balance flavour
• #Garnish;
• Fresh cilantro — chopped,, Lime wedges

👩‍🍳 Instructions

1. 1

   Soak (recommended): Rinse mung beans and rice thoroughly. Soak separately in warm water for 30 minutes — this shortens cooking time and improves digestibility. Drain well before cooking.

2. 2

   Bloom the spices: Heat coconut oil in a heavy pot over medium heat. Add mustard seeds — when they pop, add cumin, coriander, fennel, cardamom, turmeric, ginger, garlic, and bay leaf. Stir-fry 30 seconds until fragrant — do not burn.

3. 3

   Simmer kitchari: Add drained mung beans, rice, water/broth, tomato, and salt. Bring to a boil, then reduce heat to low, cover, and simmer gently for 25–30 minutes, stirring occasionally, until beans and rice are completely soft and creamy.

4. 4

   Add vegetables: Stir in carrot and zucchini. Simmer uncovered 10–15 minutes more until vegetables are tender and stew thickens to your liking — add extra water if too thick.

5. 5

   Finish & serve: Remove bay leaf and cardamom pods. Stir in lime juice, a pinch of black pepper, and coconut sugar if using. Taste and adjust salt. Garnish generously with fresh cilantro and extra lime wedges. Enjoy warm!