Kitchari is a seasoned mixture of rice and mung dal. It is a meal which is capable of nourishing all tissues of the body. Kitchari is rich in protein yet easy to digest giving tremendous vitality to any individual. Ayurvedically, it is a tridoshic meal which means that it is suitable for all 3 constitutions or doshas- vata, pitta, and kapha. It is also excellent for detoxification and de-aging of cells as well as any time an individual wants to give their system a rest.
Serves 6
Ingredients
1cup Mung Dal (split yellow)
2 cups Basmati Rice, white
8 cups Water
1 inch Ginger root, fresh, chopped or grated
2 tsp. Ghee
½ tsp. Turmeric
½ tsp. Coriander Powder
½ tsp. Cumin Powder
½ tsp. Whole Cumin Seeds
½ tsp. Mustard Seeds
¼ tsp. Mineral Salt
1 pinch Asafoetida (Hing)Handful Fresh Cilantro Leaves
1 ½ cups Assorted Vegetables – zucchini, asparagus, or sweet potato, corn, peas, or edamame can be used as well. If using can sauté them along with the ghee in the beginning or can add later.
Preparation
Carefully pick over rice and dal to remove any stones. Wash in at least 2 changes of water. If time allows let the mung dal soak for a few hours before cooking, as it helps with digestibility. If you have a particularly difficult time digesting beans, you may want to precook the beans for 20-30 minutes using 4 cups of water. In a saucepan over medium heat, heat the ghee and add the mustard seeds, cumin seeds and hing. Stir a moment until the seeds pop. Add the rice, mung dal, turmeric, fresh ginger root, cumin powder, coriander powder and salt and stir.
Add water and vegetables. Enough water to cover all contents in saucepan and bring to a boil. Boil for 5 minutes, uncovered, stirring occasionally.Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes. Add fresh cilantro as a garnish and serve. Can also eat with fresh yogurt on the side.
