HEALING KITCHARI

Photo: Alexa Gray

Ayurveda means “the science of life” and was developed in india over 3,000 years ago. Ayurveda is based on principles of creating harmony through our senses, the 5-element theory, seasonal eating, and spiritual wellness. Ayurveda reminds us that health is the balanced and dynamic integration between our environment, body, mind, and spirit.

This ancient recipe is a balanced meal that serves as a complete protein and is abundant in healing spices & herbs. It’s the perfect option whenever your system needs a reset or as a 3-5 day cleanse. Kitchari is deeply comforting and offers endless spice variations. You can use a variety of vegetables to make it unique to your taste and play around with toppings and condiments.you can use any vegetables; suggestions are sweet potatoes, brussel sprouts, broccoli, cabbage, carrots, squash, bok choy, celery, kale, or any leafy green. This dish can be eaten by anyone anytime, so no need wait for a cleanse to enjoy this meal. 

This nourishing meal is one of many healing recipes from my 21 day transformation program. 

Kitchari

Ingredients ||

::: 1 C organic split mung beans

::: 1 C organic basmati rice

::: 1 (heaping) tablespoon of each spice: organic Turmeric/Coriander/Cumin/Ginger Powder or fresh root

::: ½ - 1 tsp. each of fennel seeds, fenugreek seeds & cinnamon

::: 1-1.5 tsp. ground mustard seed  

::: 4 C chopped vegetables (I usually use 3 or more of following: bok choy, kale, broccoli, carrots, celery)... but you can use ANY vegetable

::: 2-3 tsp. Himalayan Salt to taste

::: Lime (garnish optional) Chopped cilantro (garnish optional)

Method ||

1. Wash the rice and mung dal well.  If you have time, let it soak for several hours before cooking or overnight.  This will aid your digestion later on.

2. Heat about 2 Tbps coconut oil (or ghee) in a pot. Sauté all spices including salt for a few minutes until spices release aroma (be careful not to burn).

3.  Add the rice and lentils until everything is mixed and well blended with spices and coconut oil ghee.

4. Add 6-8 Cups of water (or vegetable stock) and chopped vegetables and bring to a boil uncovered for 5 minutes.  Cover and simmer for 30 - 40 minutes.  Adjust water to your liking.  Should have a soupy or stew-like consistency.  

5.  Salt to taste

6.  Garnish with a good squeeze of lemon lime (and chopped cilantro - optional).

*If you do have a rice cooker - it’s much easier! Put rice, dahl, vegetables, water or stock and squeeze of lemon or lime into the rice cooker. Gently simmer the spices in coconut oil (or ghee), pour into the rice cooker, stir & start!