Kitchari

Kitchari is a quick and easy one-pot dish that is a staple in Ayurveda. It is a simple dish of basmati rice, mung dal, and delicious spices. There are as many variations of kitchari as there are cooks who prepare it. On its own, kitchari is one of the most nourishing foods one can have. The beans and rice make a complete protein that is not only easy to digest but that supports the body’s natural healing.

A basic at-home cleanse can be as simple as following a kitchari mono-diet—for three to five days, eat kitchari for all three meals. It is easy on the digestive system and can be varied by adding cooked vegetables or chutneys. A kitchari mono-diet is soothing and gives your mind (not having to plan meals and buy groceries lightens your mental load) and body (kitchari is excellent for detoxification and de-aging of the cells) a break.

A simple kitchari cleanse in the spring and fall is a great way to transition between seasons and give your mind and body a margin of ease for healing.

KITCHARI

Ingredients:

• 1 cup mung dal, split yellow lentils

• 1 cup basmati rice

• 6 cups water

• 1 tablespoon of ghee

• 2 tsp mustard seeds

• 1 tsp cumin seeds

• 1 inch ginger root, peeled and minced

• 1 teaspoon turneric

• 1 bay leaf

• 1 teaspoon salt

Optional:

• garnish with cilantro

• lime wedges

• vegetables for serving (I love spinach sauteed in ghee)

Preparation: 
Soak mung dal overnight.

Wash and strain the mung dal and the rice. Heat the ghee gently in a pot then add mustard seeds. Once mustard seeds begin to pop add ginger, cumin, turmeric, salt, and bay leaf, rice and mung dal. Sauté for 2-3 minutes then add water. Stir. Bring to a boil. Reduce to simmer and cover. Cook until all water is absorbed, about 30 minutes.