Woohoooo!! After a long time searching, I finally got a great kitchari recipe from one of my fellow Ayurvedic students. You might hear it pronounced as kitch-a-dee or kitch-a-ree.
I love kitchari is because it’s wonderfully easy to digest, it’s a great source of protein because of the mung dal and it’s a complete food. It’s excellent for detoxification and de-aging of cells and it’s used particularly when fasting or doing a cleanse like panchakarma (five actions, cleanse). Kitchari nourishes all the tissues of the body, so it is a favorite of mine when I am feeling a bit “off”. A few days of kitchari and my digestion and mind return to their normal state – it feels so good! Like true nourishment.
Okay so! Here is a recipe I concocted (kitchari is a hodge-podge…there’s lots you can do ) tonight:
1/2 cup mung dal/mung dahl, split yellow lentils (NOT the whole green ones)
1 cup basmati rice
3 cups water (if you want it more moist/soupy, use 4 cups water)
3 tablespoons of ghee1 inch piece of fresh ginger (root), peeled, chopped up well
1 tsp ajwan seeds (caraway)
1 tsp fennel seeds
1 tsp cumin seeds
3 cinnamon sticks
1/2 tsp tumeric
Optional veggies, pick 2: 1 cup chopped fresh green beans, carrots, peas, cauliflower
Ok! First, wash the mung dal and the rice really well. Wash & strain, wash & strain. Then heat the water til it boils. Throw in the mung dal & rice. Cover. Turn heat down to low. While that’s going, crush the three seeds (ajwan, fennel & cumin). In another pan, heat the ghee on medium and add the ginger, seeds, tumeric, cinnamon sticks – it should smell really good! If you are adding veggies, add them to the spices once the spices are roasted.
When the water is no longer covering the mung dal & rice…but you still know there is 1/2 water in the pot, add the spices and veggies. Stir. Cover. Turn on low heat and cook until all water is absorbed. Tadaaaa! Serve with ghee and you can add a little salt. mm!
Kitchari has many many variations. If you have high pitta, you can swap out ajwan for 2 tblsp. unsweetened coconut. You can also swap cumin for 1 small handfull of chopped cilantro leaves.
Or for more Ayurvedic cooking, try this book by Dr. Lad.