Kitchari
This recipe is from my teacher, Dr Ajit, from the Australasian Institute of Ayurvedic Studies. Kitchari is probably the most well-known traditional recipe used in Ayurveda because it is such a staple of an Ayurvedic diet. If made the correct way, as per below, it acts as a simple and regular detox while also being nourishing and rejuvenating. It’s also perfectly balancing with its blend of good protein, carbohydrates, fat and spices. It supports those suffering from digestive problems such as Irritable Bowel Syndrome (IBS), Crohn’s disease, or Colitis. It is important for digestibility to ensure the split mung beans are cooked thoroughly, and the proteins are broken down in the cooking process. Ensure there are no hard, white centres inside the mung. Eat it at least once per week and notice how you feel afterwards! Half the recipe if you are only two people because Kitchari (or any food for that matter) should always be eaten fresh and not as leftovers.
Serves 4
Ingredients
2 tbsp ghee
1 tsp cumin seeds
1/2 tsp turmeric
1 tsp of spice blend, including spices, such as mustard seeds, ground fenugreek, coriander and cinnamon.
1 tsp sea salt
1/2 cup yellow split moong dal
1/2 cup basmati rice or a good local rice (white rice is traditionally used)
8 cups water
Fresh coriander & lemon juice (for garnish)
Black salt (optional)
Method
Soak dal & rice for 1-2 hours. Wash & drain ready for use.
Heat ghee on medium heat in a heavy-based, open pot.
Sauté the cumin seeds in the ghee until the seeds release their fragrance.
Add dal & rice & stir and mix well. • Add the other spices & salt & cook for 2-3 minutes.
Add water, cover, and bring it to a boil on high heat. Then turn the heat down and let it simmer until both the rice and dal take on a soft, creamy consistency.
Garnish with fresh coriander (great for Pitta - ok for Vata and Kapha), lemon juice (ok for everybody), and black salt (aids digestion).
