Kitchari is a traditional one-pot Ayurvedic dish that’s known to gently detoxify and balance the body. Abundant in protein, chock full of health benefits, easy to digest, inexpensive and easy to make, this has become a staple dish in our home. Calming, warming and soothing, it’s wonderful when recuperating from an illness or any great physical or emotional stress, such as childbirth, surgery, or extensive travel. There are different variations for this recipe, but this is the one my husband typically makes.
- 1/2 cup of dry green mung beans
- 1/2 cup of dry mung dal (split yellow)
- 1 cup basmati rice
- 5 cups filtered water
- 6 cups assorted vegetables (we almost always use carrots, cauliflower and yam)
- 2 tablespoons ghee or coconut oil
- 2-inch piece of fresh ginger root, minced
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 tablespoon fennel seeds
- 1/2 teaspoon ground coriander
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon pepper
- 1 tablespoon Himalayan salt
- Dried cranberries, currants, goji berries, cilantro or parsley for garnish (optional)
- Wash the mung beans and soak them in water for 4-8 hours.
- In a large pan, melt the ghee or coconut oil.
- Add seeds to the ghee or coconut oil and saute until you hear them pop.
- Working quickly, add the spices, ginger, rice and beans to the mixture and stir.
- Slowly add in the filtered water.
- Add the vegetables and lightly stir.
- Bring water to a boil.
- Lower heat, cover and simmer for 45 to 60 minutes.
- Stir in the salt.
- Top with dried berries and/or fresh parsley or cilantro (optional)