According to Ayurveda, all healing begins with the digestive tract and kitchari can give your system a much needed rest from processing more heavy foods, whilst still providing essential nutrients. The blend of rice and mung beans offers an array of amino acids, the building blocks of protein. The mixture of spices rekindles the digestive fire, which can be weakened by indigestible foods and the wrong food combinations.
TOP TIP: The secret to a good kitchari is to cook it on a very low heat in a covered saucepan and DO NOT stir (resist, resist) once all the ingredients have been added.
- 1-2 teaspoons of ghee
- 1-2 teaspoons of cumin seeds
- 1-2 teaspoons of black cumin seeds
- 1-2 teaspoons of coriander seeds
- 1⁄4 teaspoon of cardamom powder
- 1/4 teaspoon of clove powder
- 3 bay leaves or curry leaves
- 1/3 cup split mung dal
- 2/3 cup of basmati rice
- 3-4 cups of water
- 1-2 teaspoons of grated ginger
- Seasonal vegetables such as spinach, carrots, peas, seaweeds, shitake mushrooms.
- Fresh coriander
- 1 lemon
- Heat ghee in a pan. Add cumin seeds, coriander seeds, cardamom powder, clove powder and bay leaves or curry leaves.
- Cook for a couple of minutes until the seeds start to make a cracking noise. Add split mung dal with basmati rice (or other grain) with 3-4 cups of water (a ratio of 1:3 or 1:4) and 1-2 teaspoons of grated ginger.
- Add 1 tsp each of organic turmeric, roasted cumin, coriander and salt.
- Add seasonal vegetables such as spinach, carrots, peas, or seaweeds, shitake mushrooms for an all-round healing, healthy and digestible meal. Bring to the boil, cover and simmer on a low heat for approximately 25-30 minutes until soft.
- Add a teaspoon of ghee or hemp seed oil before eating. Serve with chopped coriander leaves and a relish of grated fresh ginger and lemon juice. Delicious!