Ayurvedic Kitchari
Kitchari is one of the most celebrated foods in Ayurveda, often used as both nourishment and medicine.
It is a simple dish, traditionally made with Mung Dal (split mung beans), basmati rice, ghee and digestive spices.
The combination of rice and mung dal creates a soft, light meal the requires minimal digestive effort. This makes it the perfect meal when recuperating from illness, and all the while keeping the system nourished.
It soothes the gut, and helps to calm bloating, gas, and indigestion.
It is highly recommended to go on an Ayurvedic Kitchari cleanse in the change of seasons, when your agni can be compromised. By simplifying your diet with Kitchari , the digestive tract and liver get a chance to reset and repair, as well as balancing the doshas.
Serves 2
Ingredients
1 tablespoon of coconut oil or ghee
1/4 teaspoon of black mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/4 teaspoon ajwain seeds
1 cup of split mung beans - rinsed
1/2 cup white basmati rice - rinsed
1 teaspoon ground turmeric
1 teaspoon ground ginger
2-4 teaspoons garam masala or curry powder
1/2 teaspoon of salt
pinch of black pepper
pinch of hing / asafoetida
6 cups / 1.5 litres of filtered or boiling water
Heat the oil or ghee in a heavy based pot
Once the oil is hot, add the black mustard seeds and wait for them to pop, releasing their medicinal essential oils
Turn the heat down and add the remaining seeds, cooking for one minute.
Add the basmati rice and split mung beans to the pot along with the rest of the spices. Stirring for about two minutes.
Add the water and bring to the boil. Reduce the heat to a simmer, then cover and cook for 30 minutes.
Stir occasionally.
When done, the lentils should have turned into a saucy paste, and this means the Kitchari is ready!
You may add some chopped fresh coriander or parsley leaves on top with some chopped up mixed nuts for crunch if you like.
Enjoy! xo