Kitchari, pronounced as kich-uh-ree, is a traditional cleansing food from the Ayurvedic teachings, originated in India. It is a combination of split mung-beans and white Basmati rice, together with fresh spices. It is balancing for all constitution types, if you do not know yet what yours is, you can do a little test here:). Often it is used to give your digestive system a little break, the split mung beans are easy to digest for all. Doing a cleanse for a few days by eating Kitchari for your meals, combined with drinking green juice, water and herbal tea throughout the day, you notice the body will feel more energetic again and has eliminated itself of it’s heaviness and feeling sluggish…
🥕 Magic! Together rice and mung dal create a complete protein! Supporting to find a balanced level of blood sugar level, to prevent any sudden dips of energy and mental clarity during your vast.
🥦 Easy to digest. Often this is given to babies or elderly people, because it is so gentle and light. Eating Kitchari for a few days, will give you the reset to feel energised again!
🍠 Nourished. I don’t believe in diets (never been on a diet in my life), I don’t believe in juice fasting (tried it, felt horrible, was food obsessed and my body was not reacting very good, hahaha). But with this you will feel nourished and you do not have to change anything in the rest of your schedule.
🌶 Agni. Your digestive fire or metabolism, whatever term you prefer to use, will be nourished and return in better shape.
🍅 Fiber. Move toxins out because of the high level of fiber we find in the split mung beans
Enough on the facts about the why…best reason to eat Kitchari, is because it is extremely delicious, especially when served with the cilantro-coconut chutney!! Enjoy the flavours!!!
Try to use organic vegetables only, and these you can vary, along the season for your part of the world and your taste.
PREP: 35 MINS // COOK : 1 HOUR
2 cups yellow mung dal
1 cup basmati rice
3 tablespoons ghee or clarified butter
1 teaspoon whole cumin seeds
1 teaspoon whole mustard seeds
1 teaspoon whole fennel seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 small cinnamon stick
3 green cardamom pods
1 packed tablespoon grated ginger
2 teaspoons mineral salt or kosher salt
8 cups mixed vegetables, such as cauliflower, zucchini, sweet potato, bok choi, carrots, and green beans, cut into bite-size pieces
In a large pot, heat ghee over medium-high. Add cumin seeds, mustard seeds and fennel seeds and keep stirring, until mustard seeds pop, 1 to 2 minutes.
Add remaining spices and ginger and cook, stirring, until fragrant, about 30 seconds. Don’t let it get too hot, the spices will burn instead of spreading flavour ;)
Add dal and rice mixture, 10 cups water, salt, and vegetables. Bring to a boil, then reduce heat and simmer partially covered, stirring occasionally, until most of the water is absorbed and the rice and vegetables are tender, about 1 hour. Sometime you need a little more water, this can depend on your vegetables. The texture from the Kitchari is almost like a savoury porridge…
PREP: 5 MINS // COOK : 5 MINS
2 cups packed cilantro leaves
Juice from 2 large lemons
1/4 cup shredded unsweetened coconut
2 tablespoons chopped ginger
1 teaspoon agave syrup
himalaya salt to taste
This is very simple, put it all in a blender, not too long, and it’s ready. When you make this fresh, it will be a very bright green color. When stored overnight in the fridge, it might loose a little bit of the brightness, but the flavour stays :)