In India kitchari—a soupy porridge made from rice and mung beans, lightly spiced with ginger, cilantro, and other spices—is considered a fasting food and is used to purify digestion and cleanse systemic toxins.
- 4 tablespoons vegetable oil or ghee
- 1/4 teaspoon ground asafetida
- 1 teaspoon whole cumin seeds
- 1 small onion, peeled and sliced
- 1-inch piece fresh ginger, peeled and finely chopped
- 2 black cardamom pods
- 2 cloves garlic
- 1/4 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 cup split mung beans
- 1/2 cup long-grain rice
- Salt to taste
- About 5 cups water
1. Heat oil or ghee in a large heavy-bottom saucepan casserole over medium heat. Add asafetida and cumin seeds.
2. As soon as you smell the fragrance of the cumin seeds, add the onion and ginger. Stir-fry until onion begins to turn transparent.
3. Add cardamom pods, garlic, garam masala, and turmeric. Stir and fry for 1 minute.
4. Add the mung beans and rice. Sauté for about a minute or two.
5. Add salt and water, and bring to a boil.
6. Cover, turn heat to low, and cook for 30 minutes, stirring now and then to prevent sticking. Uncover and check to ensure that the rice and mung beans are thoroughly cooked, and serve.
- Serving Size: Makes 4 to 6 servings