This recipe was inspired by multiple online sources and is based on the traditional Kitchari.


1 1/2 cup while basmati rice
1 cup mung dal beans
1 tablespoon coconut oil
1/2 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
2 teaspoons fresh grated ginger
1 teaspoon Himalayan salt
2 Large courgettes or 4 small
1 red onion
6-7 cups of water
2 cloves of garlic
1 bunch fresh coriander
1 lemon
1 tablespoon sesame seeds

Soak the mung beans overnight
Chop your onion and courgettes
Toast your sesame seeds

Gently fry the onion, garlic and all the spices in the coconut oil, until light brown.
Add in the mung dal beans and keep stirring on low heat for 5 minutes. Add the rice and the chopped courgettes. Add the water Leave to simmer for 25-30 minutes. Check the consistency of the beans and rice, both should be soft.

Serve with fresh coriander, fresh ginger and toasted sesame seeds.

Et voila! Enjoy!

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