Healing Kitchari

Prep Time: 10 minutes (+ optional 30 minutes soak time for mung)

Cook Time: 30 minutes

Serves: 4

The Inspiration

Kitchari is a foundational meal of Ayurveda. Composed of basmati rice and mung dal and spices, it has as many variations as there are cooks who prepare it. It can be used in sickness and in health, and because it is so nourishing and healing; it can be eaten for breakfast, lunch, or dinner. It has many qualities but being quick and easy makes it a savior when you don’t have a lot of time to cook.

The spices and veggies variations are endless, and the more you become familiar with making this golden pot of goodness, the more you can experiment and make it your own creation. This recipe is one I often find myself making, so I hope you enjoy and learn to become a lover of Kitch!

Ingredients:

½ cup yellow split mung dal

1 cup basmati rice

1 tbsp ghee

½ tsp turmeric

3 black cardamom pods

½ tbsp grated fresh ginger

4 curry leaves or 1 bay leaf

1 ¼ tsp coriander

½ tsp cumin powder

½ tsp fennel powder

½ small thai green chile seeded and minced (optional, skip if prone to fiery digestion)

2 tsp salt

2 cups diced veggies (make sure you use one building veggie like carrots or sweet potatoes and one cleansing veggie like kale or green beans).

For The Garnish

Avocado or Fresh paneer cheese if your digestive fire is balanced and strong

Lightly toasted pumpkin seeds

Olive oil

Cilantro

Cracked Pepper

Instructions:

1. Soak the mung for 30 minutes (optional). Then rinse it with the rice until the water runs clear.

2. Heat the ghee in a heavy 4 quart ceramic pot over low heat. Add the turmeric and toast for 30 seconds to a minute.

3. Then add the rest of the spices except for the salt.

4. Now add the mung and rice and stir to lightly toast for a minute and coat the mixture in the spices.

5. Then add the vegetables and water and bring to a boil.

6. Once it boils, cover with lid and reduce heat to low and simmer for 40 minutes, or until the lentils are soft and the veggies are cooked

7. If the kitchari dries out too much and begins to stick to the bottom of the pan you can add more water. You want a creamy consistency.

8. Stir in salt once it is done cooking.

9. Remove from heat and let it cool for 5 minutes; then garnish with pumpkin seeds, olive oil and cracked pepper (paneer is optional but if you are sick or feeling imbalanced skip the cheese).

10. Enjoy this healing meal!