Recipe: Delicious Kitchari for cleansing
Kitchari is a one pot lentil, rice and spice dish that is a panacea to the body. It is a tasty, nourishing and easy to digest meal when fasting to give the stomach, liver and rest of the body a rest to replenish itself. It is used very often during an ayurvedic cleanse between seasons. Try our kitchari recipe along with a day of sipping on hot ginger and honey tea, taking it easy and rest. Let us know what you think!
If you'd like more tips for a Spring Cleanse join our Workshop on Sun 27 August > more info.
2 cups yellow mung dal beans
1 cup white basmati rice
2 tablespoons ghee or organic sesame oil
2 teaspoons each black mustard seeds, cumin seeds, turmeric powder, and black pepper
1 teaspoon each cumin powder, coriander powder, fennel seeds, fenugreek seeds
3 green cardamom pods
2-4 curry leaves
2–5 cups of chopped, organic, seasonal vegetables (avoid nightshades)
1 cup chopped fresh cilantro
Rinse the mung dal beans and strain them five times, or until the water runs clear.
Heat the ghee or oil in a large pot.
Add all the seeds and toast until the mustard seeds pop.
Add the curry leaves and powdered spices, and mix together.
Stir in the rice and beans. Add 8 cups of water, cardamom and chopped vegetables.
Bring to a boil and reduce to a simmer. Cook at least one hour, until the beans and rice are soft and the kitchari has a porridge-like consistency.
Serve warm with fresh cilantro on top, if desired