Kitchari for the Soul + Recipe!
Kitchari is a combination of split mung beans, white basmati rice, ghee, and a variety of spices. In Ayurveda, using different spices according to your constitution promotes health and vitality. These are just some of the reasons why you might want to incorporate kitchari in your diet:
The rice and mung dal combined, provide all of the amino acids necessary to form a complete protein.
Traditionally, white rice is used in kitchari because it is easiest to digest.
Kitchari is a warm, comforting, and well-rounded meal.
Kitchari aids in digestion- The digestive fire, or “agni” (referred to as metabolism
in Western terms), is considered in Ayurveda to be the most crucial part of nutrition. Having a strong agni means that we can digest, assimilate, and absorb nutrients from our food. Spices such as ginger, cumin, coriander, and fennel encourage healthy agni.
Recipe by Chany Moskowitz
Servings: 4
Time: 1 hour
Ingredients:
3⁄4 cup basmati rice
1⁄2 cup yellow mung dal
3 teaspoons spices- Mustard seeds, cumin seeds, coriander, ginger, turmeric, salt &pepper
2 tablespoons ghee
6 cups water
1-2 cups chopped vegetables (opt) carrot, zucchini, green beans, cauliflower, broccoli, brussels sprouts...
Directions:
Rinse the rice and mung dal through a strainer until the water runs clear and place it on the side to soak.
Heat the ghee or oil on medium-low and add the mustard and cumin seeds. Wait until they start to pop, approximately 1 minute (be careful as they can pop out of the pot and tend to burn fast). Add the ginger, turmeric, and other spices.
Add the rice, dal, and water, and season with Himalayan salt.
Let it cook for 15 minutes, then increase the heat and bring it to a slight boil.
Then decrease the temperature to a simmer for 30 minutes, uncovered. (For a creamier consistency, keep stirring occasionally)
Garnish: (optional) drizzle extra ghee on top, with a squeeze of lemon, and some chopped cilantro.
Suggestion: Serve with sauerkraut and mango chutney.