Kitchari - Cleansing and Nourishing

Posted by Lala Naidu on

Kitchari combines protein and carbohydrates in a single dish making it satisfying and nourishing, and with the agni (fire) kindling spices – also easy to digest.

Cleansing & Nourishing KITCHARI Recipe, servings 3-4
I N G R E D I E N T S :

  • 1 cup split yellow mung beans/dal (rinse and soak overnight*)
  • ¼ – ½ cup white Basmati rice (rinse and soak overnight*)
  • 1 Tbsp ghee (clarified butter)
  • 1 Tbsp each fresh ginger and turmeric root
  • 2 tsp each: black mustard seeds, cumin and fennel
  • 1 tsp each turmeric and coriander powder
  • ½ tsp fenugreek seeds
  • 1 pinch hing – also called asafoetida (optional)
  • 1 cup mixed veggies like: sweet potato, zucchini, celery and/or carrot
  • 1 bay leaf
  • 8 cups water or vegetable broth
  • ½ tsp salt (rock salt is best) or Bragg’s Liquid Aminos
  • 1 small handful fresh chopped cilantro leaves

1. Two options to prep dal and rice for easier digestion – Either:
a) Rinse both and soak overnight, drain and use, or
b) Parboiling – Wash both 3 times, drain and place in a pot with fresh water, bring to a boil, drain and use.

2. In a large pot on medium heat melt ghee – Add all the spices (except the bay leaf) and sauté for a few minutes (being careful not to burn).
3. Add dal, rice and vegetable (if using) stir again.
4. Add water and bay leaves and bring to a boil.
5. Turn heat to low, cover pot and continue to cook until dal and rice become soft (about 30 min). Cover and rest for 15-20min.
6. The cilantro leaves can be added just before serving.
7. Add salt or Bragg’s Liquid Aminos to taste.

Serving suggestions for extra yumminess: Drizzle with olive or flax seed oil, and sprinkle with dulse and nutritional flakes.

Ayurveda Nutrition Recipes

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