Designer Rachel Pally's Secret Kitchari Recipe
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • for the kitchari:
  • 1 onion
  • 2 ribs of celery
  • 3 full-sized carrots
  • 1 zucchini
  • 3 tbsp ghee
  • ½ tbsp garam masala
  • ½ tbsp cumin seeds, crushed
  • ½ tbsp cardamom
  • ½ tbsp tumeric
  • ½ tbsp fresh ginger
  • ½ tbsp coriander
  • ½ tbsp cinnamon
  • *or you can use CounterTop Kitcharie blend of spices instead of all the other spices listed*
  • 2 cups split mung beans
  • 1 cup basmati rice
  • for the toppings:
  • chopped cilantro
  • greek yogurt
  • sliced avocado
  • chopped jalapeno
  • toasted pumpkin seeds
  • lime
  • cucumber slices (sliced thin with a mandolin & marinated in juice from one lime with a pinch of salt)
  • for the sweet potatoes:
  • 2 sweet potatoes
  • 2 tbsp ghee
  • pinch of cinnamon
  • pinch of sea salt
Instructions
  1. Chop onion, celery, carrots, & zucchini finely.
  2. In large dutch oven, heat ghee over medium heat. Add all the spices & fresh ginger. Stir in the chopped veggies & sauté until soft (roughly 6 minutes).
  3. Add in mung beans & rice. Stir all ingredients together & add in 6 cups of water. Cook over medium heat until rice & beans are soft (roughly 40 minutes).
  4. While the kitchari is cooking, cut sweet potatoes into flat slices. Place them in a cast iron skillet with your ghee, salt, & cinnamon. Cook over medium heat until browned on both sides (you'll flip them after roughly 5 minutes). Preheat oven to 375 F & place the cast iron skillet into the oven. Bake the sweet potatoes for 20 minutes.
  5. Serve with desired toppings & sweet potatoes. Enjoy!
Supplies
knife
cutting board
large dutch oven
measuring cup
measuring spoons
mixing spoon
cast iron skillet
Recipe by Public Lives, Secret Recipes at https://publiclivessecretrecipes.com/2018/06/designer-rachel-pallys-secret-kitchari-recipe.html