According to the science of Ayurveda – the ancient wisdom of India dating back 5,000 years, Kitchari is the most complete form of food. It combines protein (mung dhal) and carbohydrates (basmati rice) into a single dish. Kitchari is known as a cleansing and complete protein meal. This amazingly tasty dish heals digestive distress, balances the metabolism, is a potent blood and liver cleanser, assists in healthy weight loss, helps the body’s tissues to detox what they don’t need and absorb the nutrients they do, and is a breeze to make! The main ingredients are rice and mung beans, to which a variety of spices and other vegetables may be added.
The ancient practice of fasting on kitchari, or a “kitchari cleanse”, utilises the traditional mix of rice and mung beans. Besides being a great food for fasting or detoxing, kitchari is wonderful for a variety of circumstances:
· Use during the process of breaking more intense fasts, such as water or fruit.
· Use during intermittent fasting to provide further cleansing during your eating periods.
· Use when recuperating from an illness or any great physical stress, like childbirth, surgery, or extensive travel.
· It is an excellent “antidote” to dietary excesses, such as we’re prone to around the holidays or major family get-togethers.
· It can be helpful and calming when we’re under emotional stress.
· It balances all constitutions, and eliminates cravings as it contains all six of the Ayurvedic tastes.
Ingredients
· 1 tsp mustard seed
· 1 tsp cumin seed
· 1 tblsp vegetable oil or ghee
· 6 – 10 cups water
· 2 tblsp grated ginger
· 1 tsp turmeric powder
· ¼ cup split mung dahl
· ½ cup basmati rice
· 1 tsp sea salt
· 1 small carrot grated or finely chopped
· ½ cup broccoli pieces
· ½ cup cauliflower pieces
· 2 tblsp finely chopped fresh coriander
Method
Wash rice, mung dahl and vegetables well. Heat oil in a large heavy-based saucepan. Add the mustard and cumin seeds and fry till mustard seeds start to pop. Add 6 cups of water, ginger and turmeric and bring to a rapid boil. Add the mung dahl and bring back to a boil. Reduce heat to a simmer and skim off and foam that surfaces. When dahl starts to open, add the rice and salt.
Continue cooking, being careful to stir occasionally once kitchari starts to thicken, or it will stick to the bottom and burn. Continue to cook till a thick soupy consistency is reached, adding more water if necessary. Stir in the fresh coriander just before serving.
Serves 4 – 6
photo from pinterest
