Have you ever heard about Kitchari cleansing? I hadn’t, but I dogged in and loved the concept as the good researcher I am. This recipe encompasses all the basics of Kitchari’s preparation.
Soak. In a medium bowl, add the rice and mung beans and pour water until it is covered. Let it soak for 15 minutes. Then pour the mixture into a strainer and rinse with water until it runs clear.
Mince the fresh ginger.
Briefly cook spices. Warm the sesame oil on medium-low heat in a medium or large pot. Then add the cumin seeds and let them cook for about a minute until they start to become fragrant and brown and become fragrant. Then add the ginger, ground coriander, turmeric, black pepper while stirring.
Cook everything in the same pot. Add the rice and mung beans into the pot and optionally season with salt. Stir and add 6 cups of water. Optionally add oats.
Simmer. Increase the heat to medium-high, bringing the mixture to a boil. Then turn the heat down to a gentle simmer. Let it cook for 30 minutes, uncovered, while occasionally stirring until you get a creamy consistency. It should be soft and creamy.
Adjust. Taste the kitchari to ensure the texture is soft. If not, you may need to cook it a little longer. Feel free to add water if required.
Serve. You can serve it immediately with coriander leaves or cool down completely to store in the fridge.