Kitchari

Written By Jasana Co
 

As we change season we have to adapt our minds and bodies with this seasonal change. Food is a very easy and beautiful way to start this process. Staying away from cold foods and drinks ( smoothies ) and starting to cook warming foods that can easily be digested, makes a huge difference in your well-being. Kitchari is another beautiful Ayurvedic way to bring balance and healing to the body and mind especially your digestion. If your feeling off balance and ungrounded a great way to heal is by making Kitchari. Again so easy to make and so deeply nourishing. You can eat this for one meal a day or if your feeling like a deeper cleanse try eating this for a whole day of breakfast, lunch and dinner.

Ingredients

1 cup of organic rice

1 cup of yellow moong dal

1 carrot

1 other vegetable of your choice, spinach, parsnip, kumera, broccoli, cauliflower, zucchini etc

3-4 cups of broth or water ( I prefer broth as it gives it a beautiful rich flavour ) vegetable or chicken broth work well

1 x tablespoon of ghee or coconut oil

1 x heaped teaspoon ground cumin

1 x heaped teaspoon ground coriander

1 x heaped teaspoon of yellow mustard seeds

1 x heaped teaspoon fennel seed ( optional )

1 x tablespoon of fresh grated ginger

1 x heaped of ground turmeric or fresh if you have it

1 x teaspoon of sea salt

1 x bunch of fresh coriander / cilantro to garnish

1 x tablespoon of coconut yoghurt to dollop on top ( optional )

Method

  1. Rinse or soak rice and moong dal together you can soak for a few hours or give it a really good rinse

  2. In a large pot or saucepan add ghee or coconut oil heat till melted

  3. Add all spices into pan together including grated ginger mix and allow the heat to activate the spices / watch the mustard seeds start to pop

  4. Add the rice and moong dal / stir into spices

  5. Add chopped carrot and vegetables

  6. Add 3-4 cups of broth or water and allow to simmer ( you might like to add the 4th cup as you cook / depending on the consistency

  7. Place lid on pot and turn down to a simmer / stirring occasionally

  8. Cook for around 40 mins on a low heat

  9. Serve with fresh coriander and a dollar of yoghurt

Note: This will serve 3-4 servings if you would just like to make an individual amount add 1/2 rice and 1/2 cup of moong dal / keep the spices at one teaspoon per serving but not a heaped teaspoon

 
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