Kitcheri is a complete food that is easy to prepare, easy to digest and can be varied with different seasonal vegetables.

I make kitchers like this:

The night before, I add washed white basmati rice and yellow mung beans (from Piprapoe). Soaking is not mandatory, but it cooks food faster. I consider 30 grams of yellow mung bean and 30 grams of basmati rice for one meal per person. I usually prepare three portions of kitcher in the morning and eat it both for lunch and dinner, and I also offer it to a client who has an appointment with me for lunch. In the evening, if necessary, I supplement with, for example, baked vegetables. Kitcheri with yellow mung beans is easier to digest than kitcheri with green mung beans. If you want to use green beans, make sure to soak them overnight. You can also use red lentils instead of lentils.

To prepare, I heat one teaspoon of ghee in a pot for one to three eaters or meals, add half a thumb-sized piece of grated ginger, 1/2 teaspoon cumin seeds, 1/3 teaspoon mustard seeds, 1/3 teaspoon fennel seeds and 1/5 teaspoon asafoetida, and drained rice and mung beans. I heat it while stirring lightly and add water, so that there is about 1.5 parts more water. If the rice and mung beans are 4 cm at the bottom of the pot, the water is 6 cm in total, or 2 cm above the level of the rice.

I leave the kitcher to simmer and prepare the vegetables to be added. For example, carrot, pumpkin, paprika and other seasonal vegetables are suitable for Kitcheri. I add the vegetables and for seasoning I mix 2/3 – one teaspoon of Himalayan salt, 1/2 teaspoon of turmeric and 1/2 teaspoon of ground coriander in a cup, which I add to the stew. Kitcheri is ready in about 15 minutes.

Kitcheri is perfect for weight loss, body cleansing and mono-diet. In this case, you can eat kitchers at all three meals a day. You can prepare the daily amount in the morning. Make a fresh batch of kitchers for every day.
Eat kitchers when you are sick or sad or to restore your energy. Even children are happy to eat kitchers.

1 portion of kitsheri
30 grams of yellow munguba    1/5 teaspoon asafoetida
30 grams of white basmati rice        1/3 teaspoon cumin seeds
1 tsp ghee                1/4 tsp fennel seeds
1 teaspoon of salt 1/3 teaspoon of black mustard seeds
1/4 tsp turmeric            1/2 tsp ground coriander