Brown Basmati Rice and Mung Bean Kitchiri with Yellow Squash
- 1/2 cup whole mung beans
- 1 cup basmati rice, rinsed, soaked for 1 hour, and drained
- 1 teaspoon roasted cumin seeds
- 1-inch piece grated turmeric (or 1/2 teaspoon ground)
- 2 tablespoons ghee (clarified butter) or vegetable oil
- 3 small-medium yellow squash or zucchini, quartered lengthwise and cut into 1-inch pieces crosswise
- 1-inch piece ginger, peeled and finely julienned
- 1 small bunch cilantro, trimmed and chopped
- Put mung beans with 2 cups water in a small pot over high heat. Bring to a boil and cook for 30 minutes to soften beans. They should not crack open. Drain and transfer to a heavy bottom pot with rice, cumin, turmeric and 4 cups water over medium-low heat. Cover and cook until tender, about 45 minutes.
- Heat ghee (or oil) in a pan over medium heat and sauté squash until browned and tender yet firm, about 5 to 10 minutes. Season with salt and pepper.
- Serve kitchiri in individual bowls, topped with squash and garnished with ginger and cilantro.
Feel free to experiment with different water quantities for different variations on the same theme. Kitchiri is excellent with all sorts of sautéed vegetables. Try leafy greens, bell peppers, or eggplant. For even more plant-based protein, serve it with dal on the side.
What others are saying
Greg Jones says:
Mung beans are definitely underrated, but I think they're becoming more and more popular. I liked them in this dish, in addition to the squash and cumin seeds, which I rarely have an opportunity to cook with. Lots of flavor, definitely worth making again.
Katie Hason says:
This was very authentic tasting kitchiri. It's very filling and hearty, especially for a vegan dish. I also added bell peppers in addition to squash, and found all of the flavors to be very good together.