Kitchari is a traditional detox dish, and an exceptionally delicious one. It’s filled with many nutrient packed superfoods, like sprouted mung beans which are amazingly good for you. They’re substantial, nutritious, and flavorful. I made a few modifications to Eat Pretty’s recipe, such as using quinoa instead of brown rice, and coconut oil instead of butter, which made the grainy bowl even better. To make this more of a meal, I tossed in some fresh kale, which wilted slightly when mixed with the hot kitchari, and I topped it with an egg fried in coconut oil, naturally. This is a great dish to make on the weekend and keep in your fridge to top salads with or for a quick breakfast in the morning or snack in the afternoon. Enjoy!
Recipe for Comforting Kitchari with Sweet Potato
- 1 cup sprouted mung beans
- 1 cup cooked quinoa
- 1 tbs coconut oil
- 2 tbs peeled and grated fresh ginger
- 2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground fennel
- 1/4 tsp freshly ground pepper
- 1/2 tsp salt
- 1 bay leaf
- 1 large sweet potato, cut into 1/2 in pieces and steamed
- 3 large stalks of celery, sliced thinly
- Cook the mung beans according to the instructions on the package. Drain and set aside.
- In a large pot, melt the coconut oil. Add the spices, salt, and pepper, and stir to form a paste. Add the cooked quinoa and stir to incorporate.
- Add the sweet potato and mung beans, keeping the heat on medium low to gradually heat the mixture. Once heated evenly, add the celery and stir.
- Serve with chopped kale and an egg or on it’s own. For storing, allow to cool before transferring to a glass dish and store in the refrigerator.