KITCHARI
When to eat Kitchari:
• When you are stressed out or sick
• When you want to give your digestion a break
• As part of a nourishing cleanse
• When you are having unhealthy cravings
• When you want to prepare several meals at a time
Kitchari is the most traditional detox food of Ayurveda, a tri-doshic combination of split lentils (dal) and rice, with vegetables and digestion enhancing spices that nourish the six tastes. If it has the consistency of porridge or baby food, it is easy to digest, nutritious and delicious. Considered a complete food, you can eat it as a mono-diet for weeks, or just for the day.
INGREDIENTS
- 1 cup White basmati rice, or quinoa, or millet
- 1 cup Mung dal (split yellow) or split red lentils
- 6 -8 cups Water depending on desired thickness
- 1⁄2 -1 inch piece of ginger root, grated
- 2 tsp Ghee or Coconut oil
- 1 tsp. each Cumin, Mustard, and Fenugreek Seeds
- 1 tsp. each Fennel, coriander and turmeric powder
- 1 pinch Asafoetida powder (optional)
- 3 Bay Leaves
- 1 strip Kombu seaweed
(OR substitute all spices with 2 Tbls. organic curry powder)
2 cups Assorted vegetables (optional):
Above Ground veggies: green beans, squash, celery
Root vegetables: such as carrots, beets, turnips, sweet potatoes.
Stir in fresh greens at the end: kale, chard, or spinach
PREPARATION
- Soak rice or quinoa, and dal of your choice in two separate bowls for 8 hours. Can add a pinch of asafetida (hing) to lentils while soaking to reduce gas.
- Rinse well and strain each separately. Set aside.
- Melt the ghee or coconut oil in a large pot over medium heat and add the cumin, mustard, fennel and whatever other seeds stirring to make sure they don’t burn.
- Add the strained and rinsed dal and stir for another minute. Or dry roast the spices, and add raw oil or ghee before serving.
- Add the 6 cups of water to the dal, also the grated ginger and powdered curry or other spices, kombu and bay leaf. Bring to a boil and turn down to medium-low.
- Add the rice when this comes to a boil, and cook covered until it becomes soft, about 20 – 30 minutes.
- Add the vegetables after the rice to the cooking rice and dal mixture.
- Add mineral salt and black pepper to taste; garnish with chopped fresh cilantro and serve.
- Delicious with a squeeze of lemon or lime juice on top.
- Will keep refrigerated for 3 days.
