Kitchari
Kitchari is a traditional Ayurvedic dish that has been used for centuries to promote health and healing in the body. It is a simple dish made from a combination of basmati rice and split yellow mung dal, along with a variety of spices and vegetables. Kitchari is a staple in Ayurvedic diets and is often used in Ayurvedic cleanses and detox programs.
Kitchari is a central component of an Ayurvedic diet, as it is easy to digest and provides a complete source of protein. Kitchari is an ideal food for cleansing and detoxification in Ayurveda. The combination of rice and mung dal provides all the essential amino acids needed by the body. The dish is also rich in fiber, which helps to promote healthy digestion and eliminate toxins from the body.
The spices used in kitchari, such as turmeric, ginger, cumin, coriander, and fennel have powerful anti-inflammatory and antioxidant properties. These properties help to protect the body from free radicals and reduce inflammation, which is a common cause of chronic disease. These spices also stimulate digestion and help the process of eliminating toxins.
In addition to its cleansing and detoxifying properties, kitchari is also a delicious and comforting dish. It is often served with ghee, which provides healthy fats and enhances the flavor of the dish. Kitchari can be customized to suit individual tastes, and a variety of vegetables and spices can be added to create different flavors and textures.
If you are looking for a simple and delicious way to improve your health and well-being, try incorporating kitchari into your diet.
Kitchari Recipe
The kitchari should be soupy. If the kitchari is too thick, add more water during or after the cooking process.
Ingredients:
3/4 cup mung dahl (split and hulled mung beans) (I prefer to soak the beans overnight)
3/4 cup basmati rice (wash thoroughly)
Vegetables (optional) - carrots, beets, sweet potato, rainbow chard – diced
You can experiment with different vegetables
6-8 cups of pure water
1” piece of fresh ginger (minced or grated)
Turmeric (powdered - 1 tsp and/or fresh - 1” piece minced or grated)
1.5 tsp each ground cumin, coriander and fennel
Can also add 1 TBSP of Banyan Botanicals “Kitchari spice blend”
Mineral Salt (to taste)
1-2 Tbl ghee
Directions :
Preparing kitchari on the stove top
Rinse the mung dahl and rice (seperately) until the water runs clear.
Melt ghee, add all spices and lightly sauté.
Add mung dahl and water and bring to a boil.
Cover, reduce heat to a simmer and cook the dahl for 45 minutes.
After 45 minutes, add rice and and veggies (optional), and cook for another 30+ minutes until all contents are well-cooked.
Add mineral salt and ghee to taste.
Preparing kitchari in a crockpot
Rinse the mung dahl and rice (seperately) until the water runs clear.
Melt ghee, add all spices and lightly sauté
Add mung dahl and water and turn crockpot to high setting. Cook the dahl for 45 minutes.
After 45 minutes, add rice and and veggies, turn to low and cook overnight.
Add mineral salt and ghee to taste.
Preparing kitchari in a pressure cooker
Rinse the mung dahl and rice until the water runs clear.
Melt ghee in a pan on the stove top, add all spices and lightly sauté.
Add mung dahl, rice, vegetables (optional) and water. Once, pressurized, cook for 20 minutes.
Add mineral salt and ghee to taste.
Serving
I prefer to serve my kitchari with a tsp of ghee on top, a dollop of coconut or cashew yogurt and a sprinkle of salt and cilantro.