Hit the reset button with a big pot of kitchari.
This is the ideal food for gently cleansing and restoring digestion. I like to give my system a reboot on Mondays to feel grounded, nourished and ready for the week ahead. But you can enjoy kitchari anytime.
Here’s a recipe for a simple kitchari- throw in whatever veggies and spices you have on hand.
1 C basmati rice (or quinoa)
1/2 C mung dal (split yellow)
6 C water
1 knob ginger root, chopped or grated
A pinch mineral salt
2 t ghee or coconut oil
1/2 t coriander
1/2 t cumin
1/2 t cumin seeds
1/2 t mustard seeds
1/2 t turmeric powder
1 pinch asafoetida (hing)
Handful of fresh cilantro leaves
1 - 2 C seasonal veggies
To Make:
Carefully pick over rice and dal to remove any stones. Wash each separately 2x (or time permitting, soak a few hours then rinse).
In large pot (I use instant pot), sauté the seeds in the ghee until they pop. Then add the other spices. Stir in vegetable mixture. Add rice, mung dal and water. Cover and cook (4-5 min. instant pot, natural release or 20-30 min. stovetop until beans and veggies are soft). Add mineral salt to taste and chopped fresh cilantro or parsley. Enjoy for breakfast, lunch and dinner.
I like to serve mine with fresh cilantro, a big squeeze of lime and ghee.
Also great with kraut, kimchi or a dollop of yogurt.
How do you like your kitchari?
