KITCHARI

 
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Kitchari is one of the staple healing foods in Ayurveda. It is believed to balance the system, support the tissues, detoxify the body and purify the digestive system. It is super easy to digest, and used for mono-diet fasting at retreats and cleanses, to give the digestive system a much-needed rest while still providing the essential nutrients.

It's okay to skip the veggies for a few days during a cleanse if your digestion is weak. To make this vegan use coconut oil or see the extra virgin olive oil tip below.

This recipe makes 3-4 portion depending how soupy you make it and whether or not you add veggies. For the 3-day gut reset, eat kitchari for all of your meals for a day or two—or simply enjoy it as a delicious part of a healthy, whole-foods diet.

INGREDIENTS

1 1/2 cups of sprouted mung beans

1/2 cup quinoa or basmati rice rinsed and cooked (I prefer quinoa)

3 cups of seasonal vegetables chopped (I used zucchini or summer squash, carrots & leafy greens)

2 tablespoons of ghee

2 tablespoons of fresh ginger chopped finely

1 stick of kombu seaweed (optional, but great for added minerals)

1 tablespoon of Kitchari Spice Mix

1/2 cup cilantro plus more for garnish

1/4 cup unsweetened shredded coconut

DIRECTIONS

If you are sprouting mung beans yourself, plan to start this 3-4 days before making this recipe.

  • Cook sprouted mung beans until tender, then set aside

  • Heat ghee or coconut oil in a deep heavy bottomed pot.

  • Add spices and stir until aromatic.

  • Add chopped vegetables and blend well with spices and ghee.

  • Sauté until slightly tender.

  • Add 5 cups of water and bring to a boil then reduce the heat to simmer until the vegetables are tender.

  • Add the mung beans, the quinoa or basmati rice and mix well. Adding more water if it seems too thick.

  • Let all the ingredients simmer together for 10-20 minutes depending on if you’re using quinoa or rice (quinoa cooks faster).

  • Add a small amount of salt if needed. (The kombu will add the salty taste to the dish.)

  • Sprinkle some chopped and cilantro and coconut on top to finish.