This is my comfort food and it seems as if it is my daughter’s favorite as well. My mum used to make this for me whenever I was ill. I craved this when I decided to give up milk products and so I came up with this plant based version which tastes exactly the way kadhi is supposed to taste. Can be eaten with rice although kitchari is the prefect combination for kadhi. ENJOY!!!
For children it is recommended to add any of the “extras” (avocado/oil/nuts) after it is baked. For adults, this is only added if the doctor or dietician has recommended it.
Extras
¼ cup chopped pecans
1 avocado, sliced
1-2 spoons coconut/olive/hemp oil
Can be eaten as a side with Mexican food, Indian food or with pasta.
Can also be used as a spread in a 100% rye bread sandwich or on a cracker as a snack.
Can be eaten as a traditional burger in a bun.
In a salad, cut it up into pieces and serve on a bed of rocket with avocado, tomato, red onion, herbs and balsamic vinegar.
Once cooled, burger patties can be stored in the freezer for a month.
The perfect detox food : Gluten free, dairy free, sugar free, meat free
This version of Kitchari is the original (plain) one and is the easiest to make. It is the staple of many people, especially the farmers in India. It is my ‘go-to’ food when my kids are ill and also when I don’t feel like slogging in the kitchen for a long time.
The peeled, yellow Mung Bean is easy on the digestive tract, causing no issues like bloating or cramping. If you do not have a sensitive tummy, then the green Mung Bean with the intact peel is the preferred choice.