KITCHARI
Kitchari is a simple yet wonderfully delicious Ayurvedic soup, made from rice, dal, and spices. It's extremely easy to digest and a popular staple during seasonal cleanses. With its sufficient protein content, Kitchari keeps you energized and satiated throughout a cleanse, rather than feeling depleted.
However, Kitchari isn’t just for cleansing; it’s a delicious meal you can enjoy anytime. It balances all three doshas in Ayurveda, making it a great addition to your routine. I like to make Kitchari at least once a week to keep my system clean and my digestion finely tuned.
Ingredients
1 cup rice and moong dal
1/4 tsp tumeric
1 tsp ground coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
Pinch of asafoetida (hing)
1 tsp sea salt
1 TB ghee or coconut oil
4 cups water
Fresh cilantro, chopped, for garnish
Instructions
In a medium bowl, combine the rice and moong dal. Pour enough water to cover the mixture and soak for 15 minutes. After 15 minutes, pour the mixture into a fine mesh strainer and rinse with cold water until it runs clear.
Warm the ghee or coconut oil on medium-low heat in a medium pot. Add the spices and allow them to cook for about a minute until they become fragrant.
Add the rice and dal mixture into the pot. Season with sea salt. Stir and add the 4 cups of water.
Bring the mixture to a gentle boil and then reduce heat to a gentle simmer. Simmer for approximately 30 minutes, uncovered, stirring occasionally until you get a porridge-like consistency.
Taste the kitchari to make sure the texture is soft. If not, you may need to let it cook a little longer. Turn off the heat and adjust the seasoning, if needed, and stir again. Serve and enjoy.
