Kitchari is viewed in Ayuverdic principles to be one of the most nourishing foods to consume. It is a complete protein with complimentary spices to enable ease of digestion. Many cleanse programs advocate consuming just kitchari for 3-7 days as a digestive reset.
½ cup basmati rice
1 cup mung dal (split yellow)
6 cups (approx.) water (optional: use all bone broth or half water/half bone broth)
½ to 1 inch ginger root, chopped or grated
a bit of celtic salt salt (1/4 tsp. or so)
2 tsp. organic ghee or coconut oil
½ tsp. coriander powder
½ tsp. cumin powder
½ tsp. whole cumin seeds
½ tsp. mustard seeds
½ tsp. turmeric powder
1 and ½ cups assorted vegetables (optional
Soak both the mung dal and the rice in water for at least 8 hours. This step reduces the level of phytates, which are substances that can bind with nutrients, preventing them being absorbed. It also facilitates ease of digestion.
Drain and rinse until the water runs clear.
In a large saucepan sauté the seeds in the ghee or coconut oil until they pop. Then add the other spices. Stir together to release the flavours.
Stir the drained grains into the sautéed spices
Add 6 cups of water/ broth/ stock to the rice and dal and cook covered until it becomes soft, about 20 minutes.
Optional to add chopped vegetables here
Also optional to add a can of coconut milk which provides a creamier taste
Add Celtic sea salt to taste and serve, topped with chopped herbs and a side of pappadams
Keep in a container in the fridge or portion off into one meal size dishes and freeze extras for later
Image from Chalkboard Magazine