Mexican Kitchari
Mexican Kitchari
Soak grains and beans for 3-8 hours. Place the onion, celery, and carrots in a large saucepan on medium-high heat. Stir frequently, adding water so veggies don’t stick to the pan and cook for about 5 minutes. Then add grains, beans, spices, and water or veggie stock (everything except for cilantro). This is a good time to add optional veggies (except for avocado and greens) as well. Bring to a boil and then let simmer, lightly covered until grains and beans are cooked (about 20 minutes). Add remaining veggies, cilantro, and salt to taste.
- 1 cup split yellow mung dal or whole green mung beans
- 1 cup quinoa or basmati rice
- 3 cups water
- 1 onion, diced
- 1 stalk of celery, diced
- 1 handful okra
- 1 bunch of cilantro
- 1 tablespoon oregano
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Optional: garlic, jalapeno, avocado, zucchini, arugula
Soak grains and beans for 3-8 hours. Place the onion, celery, and carrots in a large saucepan on medium-high heat. Stir frequently, adding water so veggies don’t stick to the pan and cook for about 5 minutes. Then add grains, beans, spices, and water or veggie stock (everything except for cilantro). This is a good time to add optional veggies (except for avocado and greens) as well. Bring to a boil and then let simmer, lightly covered until grains and beans are cooked (about 20 minutes). Add remaining veggies, cilantro, and salt to taste.
