Spiced mung bean & rice soup mix
A South Asian comfort dish of rice and split mung beans, simmered with warm spices into a soft, savory porridge. Made for the postpartum weeks, or any time you need a cozy meal.
In your bag: the base (split yellow mung dal and white basmati rice) and a spice packet
You'll need: 2 tbsp ghee or oil, 8–10 cups water, a large pot (6 qt or bigger)
Makes: about 3 quarts, or 4–6 bowls
How to make it
- Put the rice and mung beans in a bowl and rinse three or four times, until the water runs clear. Let them soak in water while you prepare everything else.
- Prep any vegetables or herbs you're adding (optional).
- Heat the ghee or oil in your pot over medium-low heat. Add the spice packet and stir until the mustard seeds pop, 30–60 seconds. Be careful not to scorch the spices.
- Drain the rice and mung beans, add them to the pot, and stir for 1 minute to coat.
- Add 8–10 cups water and bring to a boil. Reduce to a simmer, partially covered, for 30–35 minutes, stirring occasionally, until thick and porridge-like.
- After fifteen minutes, add root vegetables like carrots, potatoes, and squash, plus about 1 extra cup of water. Add greens closer to the end of cooking.
- Taste and adjust with water or salt.
Soup Glow Up
- Zero effort: A drizzle of ghee and a pinch of flaky salt.
- Five minutes: Fresh cilantro leaves, a squeeze of lime, a spoon of yogurt, and a jammy egg on top.
- Feeling ambitious: Add 1–2 cups diced sweet potatoes, carrots, potatoes, or squash after fifteen minutes of simmering. Stir in spinach at the end. Top with crispy paneer or chickpeas and chili crisp.
Storage
Keep the unopened mix in a cool, dry place. Cooked kitchari keeps 4 days in the fridge or 3 months in the freezer. It thickens as it sits, so reheat with a splash of water.
Ingredients
Split mung beans, white basmati rice, sea salt, turmeric, cumin, coriander, mustard seed, ginger, black pepper.