Kitchari is an incredibly delicious a meal, a loved tradition of Ayurveda (The oldest healing system in the world). This dish is nourishing and healing and is a staple in the Ayurvedic diet. A complete protein dish nutritionally balanced and easy to digest. Kitchari is know for improving digestion, helping remove toxins from the body, potent blood purifier and helps to support optimal kidney function. Kitchari is made up with a combination of basmati rice (easy on digestion), dal (detoxifying), healing spices and vegetables . It is just delicious.
- 1 cup white basmati rice
- ½ cup organic yellow split mung dal
- 6 cups water
- 3 tbsp of coconut oil or ghee
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric
- 2 pinches hing (asafoetida)
- 1 teaspoon fresh grated ginger
- 1 sea salt
- 2-3 cups of mixed vegetables (I like sweet potato, zucchini and spinach)
- Wash rice and mung dal and soak for three hours or overnight. Drain soak water.
- In a large saucepan, warm the coconut oil or ghee over medium heat. Add the mustard seeds, cumin seeds, coriander and ginger, and sauté for one to two minutes.
- Add rice and mung beans and sauté for another couple 2-3 minutes. Then add 6 cups of water and bring to a boil. Once the kitchari has come to a boil, add the salt, hing, turmeric and reduce heat to medium-low. Cover and cook for 20 minutes and then add vegetables.
- Cover and cook for a further 15 – 20 minutes or until everything is tender.
- The consistency should be like a thick soup. Garnish with fresh coriander, squeeze of lime or lemon and a dollop of yoghurt (I love coconut yoghurt) and add salt to taste.
Enjoy beauties XO