Kitchari Soup Recipe (w/ ‘Gut Healing Broth’ Blend)

Deeply nourishing and a easily digestible soup, great for dinner or as a grounding breakfast

INSTAPOT & STOVE TOP cooking option included

 

4 cups Moong Dal sometimes called split Yellow Peas soaked for 2 hours, than rinsed (can soak overnight in the fridge)

3 Tbsp of choice or mixed oils (Ghee, sesame, coconut, pumpkin seed)

2 cans (13.5 or 14oz) Coconut Milk 

1 bunch Cilantro (chopped)

2 Roasted Sweet Potato (peeled, Should be fork tender)

10 Whole Sun Dried Tomatoes

4 Limes

7 Cups Stock- Bone or Veggie

5 C Water, Veggie Broth or liquids can be Overnight Steeped with ‘Gut Healing Broth’, info on bag

1 Tbsp Salt

2 Tbsp Cumin Powder

2 Tbsp Coriander Powder

2 Tbsp Golden powder or Blend Below- 1  tbsp; ground fennel seed, ground cardamom, turmeric, ground 

Ginger

1 Broth Bag filled with ¼ -½ C ‘Gut Healing Broth’ blend (broth bag can be a tied off nut bag, or a tightly closed large mesh bag 

 

INSTRUCTIONS:

1)Soak mung dal overnight (or for at least 2 hours).

2) In a blender puree till smooth, ½ the water or brew with cooked sweet potato & sun dried tomatoes (best in a high speed blender)

3)In a soup pot or instant pot on sauté, melt the oil of your choice on medium low heat.

4)Add spices and stir until aromatic, 15-30 secs. (must watch for this happens fast and you can burn, this would require you to start over)

5)Add moong dal into the spices and sauté for a few moments till coated

7)Add the coconut mylk, sweet potato & tomato puree, additional water/brew or veggie broth & Herbal Broth Bag, turn the heat to high, and bring to a boil. If using Instapot press pressure cook high and 38 mins with natural release for 15 mins

8)When the soup comes to a boil, stir so nothing burns on the bottom, reduce heat to low, cover, and cook for about 1 hour 45 min. Do not open the pot for this will release the steam that is helping cook the bean through 

10)Remove the lid, stir & continue to simmer. Once mushy stir in the lime Juice and chopped cilantro (include Stems, loaded with flavor) and remove and discard herb bag

Topping Ideas

  • Drizzle ghee, tahini, toasted pumpkin seeds and steamed veggies (broccoli chopped, Spinach, sliced carrot, cubed beets, steamed dandelion greens or anything in season)
  • Whisk in ½ Cup Cooked Oats and ½ C Kitchari Soup (great for breakfast)
  • Top w/ coconut flake, ghee, squeeze of fresh lime
  • Reduce soup so thicker and serve with chicken or roasted fish on top

 

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