← All recipes

🍽️ Kitchari with Chili Oil and Fresh Coriander Topping

526 kcal · 30 min · 4 servings

Ingredients

• 5 g Ginger (1 small piece)
• 1 tbsp Coconut oil
• 1 tsp Turmeric powder
• 2 tsp Garam Masala
• 0.5 tsp Ground cardamom
• Salt
• 150 g ORYZA (Selection Basmati Imperial)
• 200 g Yellow peeled mung beans
• 1 large Carrot (150 g)
• 120 ml Coconut milk
• Pepper
• 1 Chili pepper
• 0.5 bunch Coriander (10 g)
• 1 Clove of garlic
• 6 tbsp Sesame oil

Instructions

1. 1. Peel the ginger.
2. 2. Chop the ginger very finely.
3. 3. Warm the coconut oil in a pot over low heat.
4. 4. Add the spices and the chopped ginger to the pot.
5. 5. Sauté the mixture gently for about 5 minutes.
6. 6. Add the ORYZA Selection Basmati Imperial rice to the pot.
7. 7. Add the Mung Dal (hulled mung beans) to the pot.
8. 8. Pour in 600 milliliters of water.
9. 9. Let the mixture simmer gently in the covered pot over very low heat for 30 minutes.
10. 10. Wash the carrot.
11. 11. Prep the carrot.
12. 12. Grate the carrot coarsely.
13. 13. Stir the grated carrot into the pot.
14. 14. Stir the coconut milk into the pot.
15. 15. Let the dish cook for another 10 minutes.
16. 16. Season the kitchari to taste with salt.
17. 17. Season the kitchari to taste with pepper.
18. 18. Wash the chili pepper.
19. 19. Remove the stem of the chili pepper.
20. 20. Chop the chili pepper finely.
21. 21. Wash the coriander.
22. 22. Shake off excess water from the coriander.
23. 23. Chop the coriander leaves finely.
24. 24. Peel the garlic.
25. 25. Chop the garlic finely.
26. 26. Warm the sesame oil in a frying pan over low heat.
27. 27. Add the chopped chili to the pan.
28. 28. Add the chopped garlic to the pan.
29. 29. Fry the chili and garlic for about 2 minutes.
30. 30. Pour the oil into a small bowl.
31. 31. Stir in the chopped coriander.
32. 32. Serve the kitchari.
33. 33. Drizzle the kitchari with the aromatic chili oil and coriander topping.

Nutrition per serving

• kcal: 526
• Protein: 17 g · Fett/Fat: 27 g · Carbs: 55 g