Kitchari Recipe - Kate Towell | Ayurveda and Holistic Wellness
Enjoy for all meals 1 or more days to rest digestion.
• A staple in Ayurveda cleansing.
• Both cleansing and nourishing.
• Supports digestion and a potent blood purifier.
• Renews and rejuvenates.
• 1 cup basmati rice (play with rice/dal ratio, I use 1/2 cup rice to 1 cup dal)
• 1 cup organic yellow split mung dal
• 5-6 cups of water (more or less water to your desired consistency)
• 2 cups vegetables such as zucchini, carrots, green beans, leafy greens (no mushrooms, peppers,
onions or potatoes).
• 1 - 1.5 Tbs ghee (clarified butter). An organic brand is usually available at the health food store.
• 1 tsp each turmeric, fennel seeds, mustard seeds, cumin, sea salt
• 1 tablespoon fresh ginger.
• 4 cardamon pods (optional)
• Wash rice and mung dal and soak for a minimum of three hours or overnight. Drain.
• Wash veggies and chop in your favorite way.
• In a saucepan, warm the ghee over medium heat and add the spices and sauté for a few minutes.
• Add rice and mung beans and sauté for another couple of minutes.
• Then add 5 - 6 cups of water and bring to a boil.
• Once the kichari has come to a boil, reduce heat to medium-low, cover and simmer for ~ 25
• Add veggies and more water if need, cover and cook until everything is tender (approx. 10 -15
minutes more). Stir in optional fresh green with 5 mins left of cooking time. If you need to add
more water to prevent scorching, please do so. The consistency should be that of a vegetable stew
as opposed to a broth and should seems over cooked for digestibility.
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