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Designer Rachel Pally's Secret Kitchari Recipe

Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Cuisine: Main
Servings: 8 servings
Author: Public Lives, Secret Recipes

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

  • Chop onion, celery, carrots, & zucchini finely.
  • 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).
  • 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).
  • 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.
  • Serve with desired toppings & sweet potatoes. Enjoy!

Notes

Supplies
  • knife
  • cutting board
  • large dutch oven
  • measuring cup
  • measuring spoons
  • mixing spoon
  • cast iron skillet