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Vegan Kitchari

Try this incredible comfort food that is very healing, if you ever feel a bit under the weather or even just off emotionally I recommend making this. Its also just a wonderful meal with an amazing complex of flavors.
Ready In:
45 minutes
Prep:
15 minutes
Cook:
30 minutes
Servings:
6
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Kitchari
  • 1 cup moong dal, split mung beans
  • 1 large zucchini, chopped
  • 2 cups cauliflower florets
  • 4 medium potatoes, chopped
  • 2 large carrots, chopped
  • 1 medium yellow onion, minced
  • 3-4 cloves garlic, minced
  • 4 cups spring water
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • a pinch of asafoetida (hing powder)*
  • 1 tbsp panch phoran* or 1 tsp fennel seeds

Instructions

  1. In a large saucepan over medium heat, add in a bit of water and your chopped onion and garlic. Saute for 5 minutes until lightly browned.
  2. Rinse your mung beans and place them in the pot with the water and salt. Bring to a boil, cover and cook for 20 minutes.
  3. Add in the rest of your ingredients and cook on low for 15-20 minutes until the potatoes are soft. This dish turns out best when cooked on a low heat for a longer period of time. Serve with a side of basmati rice and a squeeze of lemon and black pepper.
  4. *Asafetida or hing powder is used in Ayurvedic cooking. It can be hard to find but adds a complexity of flavor that is out of this world. If you love Indian food i highly recommend buying some. Its easy to get at an international grocer or on amazon. If you dont want to buy this you can leave it out. ** Panch Phoran is a seed mix that is also wonderful. Its a mix of nigella seeds, black mustard, cumin, fennel and fenugreek seeds. I get mine off of amazon. If you dont have this using 1 tsp of fennel or mustard seeds is great. *** Do not use whole mung beans (green mung bean) for this recipe. You need to use the split yellow mung bean, you can also sub red lentils.

More healthy recipes:)

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