Kitchari means mixture, generally mung beans and rice are used. Kitchari is the ideal dish for gentle detoxification and to reduce bodily inflammation. It is both nourishing and easy to digest giving our digestive system well needed rest so that the body can deploy its energy elsewhere.
- Basmati Rice – 1 cup
- Mung beans (split yellow) – 2 cup
- Water – 7 cups
- Rock Salt – to taste
- Ghee (clarified butter) – 2 tablespoons
- Mustard Seeds: 1 tsp – unless you have excess Pitta
- Cumin Seeds : 1 tsp.
- Turmeric Powder: 1/2 tsp.
- Coriander Powder: 1 tsp.
- Fennel Seeds: 1 tsp.
- Black pepper : 1 pinch
- Asafoetida (Hing): 1 pinch
- Chopped vegetables – 2 handful. Choose according to constitution or as recommended by your ayurveda practitioner
- Wash rice and mung beans separately 3 times each until water is clear.
- Saute the mustard seeds in a little ghee until they pop.
- Stir in spices – except for turmeric – starting with the seeds and then the powders.
- Add the mung beans. Saute for 1 or 2 minutes.
- Add boiling water and the turmeric powder. Bring to boil, then cover and simmer for about 25-30 min or until the mung beans are almost cooked.
- Add rice and vegetables into the pot. You may add a little water if you feel it is too dry. Bring to a boil, cover and cook on low flame for another 20 minutes or until rice is fully cooked.