Chef: Jessica Meyers Altman; www.gardenfreshfoodie.com
Makes: 8-10 Servings
Prep Time: 20 min
Cook Time: 12 min
Total Time: 32 min
- 1 ½ c mung beans (soaked for 4 hours)
- 1 c brown rice
- 1 ¼ c small diced peppers
- 2 T minced jalapeno, about 1 pepper
- 2 c minced onion
- 4 c medium diced eggplant
- 2 c mushrooms (if desired)
- 2 c diced tomato or 1 15 oz can
- 1 ¾ kosher salt
- 1 t turmeric
- 2 t cumin seed (If you don’t have seed, you can use ground)
- 1 t fenugreek seed
- 2 T fresh minced fresh ginger
- 1 ½ T minced garlic
- ¾ t chili flake (to taste)
- 2 curry leaf stalks or 2 bay leaves
- 8 c water
- 5 c chopped kale
- Additional salt/pepper to taste
- Parsley for serving
- Place all ingredients into a pressure cooker (preferred), or a good-sized pot, except kale.
- Pressure Cooker Method
- Bring to pressure.
- Turn down to low.
- Set timer for 15 minutes.
- Turn off, let pressure drop.
- Let kitchari sit for 10 minutes or so for additional water to be absorbed.
- Traditional Stove Method
- Bring mixture to boil
- Reduce to simmer
- Cook until rice and mung beans are no longer hard; about 45 minutes
- Regardless of method, after cooked and liquid is absorbed, stir in kale and season with additional salt/pepper if desired.
- Top with fresh parsley and serve with a salad.
- You can use zucchini, cauliflower or a combination of these instead of eggplant.
- Keep your fresh ginger in the freezer to increase its longevity.
Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead
Garden Fresh Foodie blog: www.gardenfreshfoodie.com