Kitchari with Dried Soybeans
Kitchari is a famous Ayurvedic dish known for its detoxifying properties. It is traditionally made with mung beans (green soybeans). Here, it’s prepared with yellow soybeans, but you could also substitute mung beans with red lentils. The key is the medicinal and detoxifying spices it contains. Seasonal vegetables that are easy to digest, such as potatoes, sweet potatoes, or carrots, can also be added.
Ingredients
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon fenugreek
- 1 teaspoon garam masala
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground coriander seeds
- 1/2 teaspoon fennel seeds
- 100g dried soybeans
- 1 small cup of basmati rice
- 2 carrots
- 1 peeled tomato
- 3 cups of water
- Salt, pepper
- 2 bay leaves
- Fresh chopped cilantro
Instructions
- Soak the soybeans for at least 8 hours.
- Once slightly softened, blend them lightly with one cup of water until the pieces are about 5mm in size. This step helps the soybeans cook faster and stay slightly firm.
- Heat a few tablespoons of neutral oil in a pan.
- Add the spices and let them heat up.
- Add the peeled tomato and finely chopped carrots, letting them cook slowly.
- Add the crushed soybeans, bay leaves, and two cups of water, allowing it to cook for 30 minutes.
- Add the rice and let it absorb the liquid. If necessary, add more water, but the rice should not become too soupy.
- Serve with fresh cilantro.
