Kitcheree is an Indian stew meal made from mung beans and brown rice. Spices and vegetables make up the remaining ingredients which can vary widely. Here I use carrots, kale, peas, and cilantro. Fresh tomatoes can be added as well if you can tolerate nightshade vegetables and are not following a low-histamine diet.
Ingredients
2 tablespoons
extra virgin olive oil
2 tablespoons
finely chopped
fresh ginger
1 tablespoons
black mustard seeds
1 tablespoons
cumin seeds
2 cups
uncooked
brown jasmine rice
2 cups
dried
mung beans
sorted and rinsed
3 large
carrots
cut into chunks
1½ teaspoons
turmeric powder
½ teaspoons
ground coriander
10 cups
water
3 teaspoons
Herbamare
4 cups
chopped
kale
1½ cups
frozen peas
½ cups
chopped
cilantro
Garnish
canned
coconut milk
chopped
cilantro