Traditionally Kitchari is said to detox the mind and body and is frequently used in Ayurveda to cleanse (a mono diet of kitchari is very common). Kitchari is an ancient Ayurvedic recipe that is nourishing, cleansing and grounding. It is also incredibly healing on digestion and having a few meals in a row of kitchari can be a wonderful way to help the gut rest and restore itself.
Usually Kitchari isn’t served with vegetables but to break the rules a bit it seems perfect to us with a big side of steamed greens.
"Kitchari is an ancient Ayurvedic recipe that is nourishing, cleansing and grounding."
1/2 cup mung dahl
1/2 cup basmati rice
1 tbsp ghee
1/2 onion diced finely
1 large garlic clove minced
1 tsp turmeric*
1 tsp ginger*
1 tsp cumin
3 cups water
1 cup silverbeet chopped finely
1 cup Tuscan kale
1 tsp fennel seeds
1/2 bunch fresh coriander chopped
Unhomogenised natural yoghurt
Salt to taste
*fresh turmeric & ginger (grated) are preferable if possible, but powdered are also fine
Cover rice & dahl with water in a large bowl & leave to soak for 20-30 minutes.
Rinse rice a dahl thoroughly under running water & strain.
In a large saucepan add ghee onion & garlic & sauté until soft.
Next add the turmeric, ginger & cumin and stir.
Add rice & dahl, mix through thoroughly
Add 3 cups of water & stir through. Place lid on saucepan & reduce to a low heat for 20 - 30 minutes.
After this time the mix should start to look like a porridge type consistency.
Stir through fennel seeds, silverbeet and kale and a few pinched of salt to taste.
Serve with lots of torn coriander, lemon wedges & a big dollop of yoghurt.