Kitchari with Carrots

Kitchari is an Indian dish that combines two grains (in this case, basmati rice and split yellow mung beans), with a vegetable (in this case, carrots) and some seasoning.

The dish is warm, nourishing, and easy to digest—perfect when you’re feeling chilly or have an unsettled stomach.

2 tbsp butter or ghee

1 tsp black mustard seeds

1 tsp cumin seeds

1 tbsp grated ginger

1/2 cup basmati rice, rinsed

1/2 cup split yellow mung beans, rinsed

1/2 tsp turmeric

1 tsp salt

2 carrots, grated

5 cups water

In a saucepan over medium heat, heat the butter or ghee. Then add the mustard seeds and cumin seeds, and stir until they pop. Add the grated ginger and stir for 30 seconds. Then, add the rice, beans, turmeric, and salt. Stir together. Add water and carrots. Bring to a boil. Boil for 5 minutes then reduce heat and simmer, covered, for 30 minutes. If more flavour is desired, add 1/2 tsp ground cumin and 1/2 tsp ground coriander. Garnish with cilantro leaves.