Ingredients:
• Carrot
• Zucchini
• Moyashi beans
• Basmati rice (you can substitute with jasmine, brown rice, or quinoa)
Spices:
• Fennel and cilantro seeds
• Turmeric, ginger, black pepper and salt
Directions:
1 – Important: Soak rice and beans for about 8-12 hours;
2 – Warm oil and spices: add oil to a medium pot on medium-low heat, once the oil starts to warm up carefully add the cumin seeds and cook until the seeds start to brown and become fragrant, which takes (about 1 minute). Add remaining ingredients;
3 – Add the rice and Moyashi beans mixture. Pour the water, season with salt and pepper, and stir;
4 – Cook on low-medium uncovered for 30 minutes, stirring occasionally until you get a porridge-like consistency. It should be soft and creamy;
5 – Adjust the seasoning, if needed, and taste to make sure the mixture is cooked through. If not, cook for longer. Feel free to add a few tablespoons of water if it starts to get very thick;
6 – Garnish and serve: The kitchari is ready to be enjoyed. Serve immediately or cool down to store for later.
Enjoy!
