How to Make Kitchari Recipe?

(Serves 4-5)

Kitchari is one of the most balancing and easy to digest complete meals in Ayurvedic Medicine. It is a great during fasting or cleanse periods, especially spring.

Ingredients:

• 1 cup basmati rice
• 1 cup yellow split mung daal
• 6 cups distilled or purified water
• 1 inch piece of shredded ginger, peeled & chopped
• 1 small handful of fresh cilantro
• 1 cup spinach or seasonal veggies
• ½ cup chopped carrots
• 3 tbsp ghee
• ¾ tsp cumin seeds
• 5 whole cardamom pods (or ½ tsp seeds)
• ¼ tsp turmeric
• 1 inch piece of cinnamon bark
• 3 bay leaves
• ½ tsp Himalayan pink salt (to taste)

Directions:

Preparation:

• Wash mung and rice until water is clear to remove excess starch.
• Soak the dal overnight or for a few hours to help digestibility (optional).

Step 1

• Put rinsed rice and mung daal in a pot with water and bring to boil over high hear. Reduce the heat to low and simmer for 10 minutes
• Add remaining seasonal veggies to the pot and stir well. Cover pot and cook about 25 to 35 min. until mung daal is soft.

Step 2

• Heat ghee over medium heat in another saucepan.
• Add, mustard seeds, cumin seeds, cinnamon, cardamom, and bay leaves, or as preferred.
• Gently stir until you hear mustard seeds start to pop and see the other seeds start to turn brown (about 3 minutes).
• Stir sautéed spices with the turmeric into the rice and mung daal and mix well.

Step 3

Garnish with cilantro (or parsley) leaves and serve immediately.

There are many ways and variation to making Kitchari

Here are a few cooks showing you how: