Thai Kitchari
Thai Kitchari
Soak grains and beans for 3-8 hours. In a large saucepan on medium heat, cook onion, celery and carrots stirring frequently and adding water so veggies don’t stick to the pan cooking for about 5 minutes. In a blender combine ginger, coconut, cilantro or Thai basil, lime juice and ½ cup water and blend until liquefied. Then add grains, beans, blended items, and water or veggie stock. This is a good time to add optional veggies as well. Bring to a boil and then let simmer, lightly covered until grains and beans are cooked (about 20 minutes). Add sesame oil and salt to taste.
- 1 cup split yellow mung dal or whole green mung beans
- 1 cup quinoa or basmati rice
- 3 1/2 cups water
- 1 leek, diced
- 1 stalk of celery, diced
- 1 handful shitake mushrooms
- 1/4 cup dried coconut
- 1/4 cup fresh ginger
- 1 handful of cilantro or Thai basil
- Juice of 1 lime
- Pinch of cayenne pepper
- Salt
- Optional: green beans, bok choy, broccoli, cabbage, asparagus
- 1 tablespoon sesame oil
Soak grains and beans for 3-8 hours. In a large saucepan on medium heat, cook onion, celery and carrots stirring frequently and adding water so veggies don’t stick to the pan cooking for about 5 minutes. In a blender combine ginger, coconut, cilantro or Thai basil, lime juice and ½ cup water and blend until liquefied. Then add grains, beans, blended items, and water or veggie stock. This is a good time to add optional veggies as well. Bring to a boil and then let simmer, lightly covered until grains and beans are cooked (about 20 minutes). Add sesame oil and salt to taste.
