Breakfast Kitchari
Breakfast Kitchari
Yield 2
Ingredients
- 3 cups. water
- 2/3 cup or 3/4 cup. Yellow split Mung Beans, soaked for 20 min and rinsed until the water is clear, or you can use ¾ C sprouted Mung Beans.
- 1. Cinnamon, stick
- large pinch. Sea Salt
- 1/2 cup. Basmati Rice
- 1/2 cup. Carrots, grated
- 1/2 tsp. Turmeric
- 1 tsp. Cinnamon powder
- 1/2 tsp. Ginger powder
- 1/2 tsp. Cardamom powder
- 4 whole. Dates, pitted and chopped
- 2 tbsp Cashew pieces
- 1 tbsp. Coconut, shredded
- 2 tsp Ghee
- 2-4 tsp Honey or Maple Syrup
- Cinnamon, for garnish
- Coconut, for garnish
Instructions
- Heat the water in a medium saucepan to bring it to a boil. Once boiling, reduce the heat to a low-medium setting.
- Stir in the Mung Dal, cinnamon stick, and a large pinch of salt.
- Cover the pan, leaving a slight crack to avoid overflow, and cook here for 15 minutes, stirring halfway through.
- While cooking, begin to grate the carrot.
- Add in the basmati rice and the grated carrots. Stir well and replace the cover, cooking for an additional 12 minutes and stirring every 5 minutes.
- Reduce the heat to low and add in the spices, chopped dates, cashew pieces, coconut, and ghee.
- Turn the heat off but leave the pan on the hot burner.
- Cover the pan completely and let it sit for an additional 5 minutes.
- Once the kitchari has cooled slightly, add in 1 to 2 teaspoons of honey per bowl and sprinkle with cinnamon and coconut.
