Ingredients
- 1/3 cup mung beans
- 1 cup water
- 2 TBSP ghee or coconut oil
- 1 TBSP celery seed
- 2 TBSP ground fennel seeds
- 2 TBSP ground coriander
- 1 cup pearl barley, rinsed
- 3 cups vegetable stock
- Freshly ground black pepper
- Salt
Instructions
Rinse the mung beans and soak in 1 cup cold water for 2 hours.
Heat the ghee or coconut oil in a large sauce pan over medium heat, add the spices and sauté stirring frequently until fragrant—about 3-4 minutes. Add the barley, mung beans, and vegetable stock. Bring to boil, reduce heat and simmer covered 45 minutes, stirring occasionally. Season to taste with salt and pepper, serve warm.
Notes:
Kitchari is one of the most balancing and easily digested meals in Ayurvedic cooking, the grains can vary depending on the season. Barley is considered the best grain for balancing Pitta due to its mildly astringent and cooling properties.
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