Early Summer Kitchari Bowl

Kitchari is made from warming spices, split mung beans, and rice – a comforting one pot meal inspired by a classic Ayurvedic dish for ease and balance. Vegan & gluten-free.

1 cup split mung beans
1 cup short grain brown rice
1 tbsp coconut oil
1/2 tbsp coriander seeds, ground
1 tsp black mustard seeds, ground
1 tsp cumin seeds, ground
pinch each cinnamon, cardamom, salt, & black pepper
1 heaping tbsp fresh ground ginger
1 tbsp fresh ground turmeric
8 cups water
2 carrots, sliced into discs
4 young turnips, sliced into half-moons
turnip greens or 1 carrot, sliced into discs
1 sweet potato, peeled and diced
1/2 head kale, sliced

For serving (choose as you will):
fresh coriander
lime juice/lime wedge
sliced radish
shredded cabbage
coconut flakes
sesame seeds
pea shoots
fresh peas

View the full recipe at Emmylou’s Kitchen →