This is one of those delicious comfort dishes that nourishes your insides and leaves you with a glowing aura and a healthy gut.
Kitchari is an ancient Indian Ayurvedic dish, carefully designed to balance your doshas (constitutions). Put simply, when we’re in good health, the elements within us that combine to give us vitality are balanced and working for us.
Ayurveda is an interconnected, holistic system of achieving wellness. It is based on the belief that health and wellness depend on a delicate balance between the mind, body, and spirit.
According to Ayurveda we all have a unique constitution of the 5 elements (air, water, fire, earth, ether) that combine to give us our dosha. Think Captain Planet!!
Kitchari is considered a cleansing or detoxifying dish because the combination and ratio of easily digested sprouted mung beans, Dahl and basmati rice together with carefully selected anti- inflammatory spices that allow your gut to heal and repair. It also allows your body to rid itself of toxins before they accumulate, causing disease.
Sounds too good to be true??
Take notice of how you are feeling, physically, mentally, spiritually and emotionally. Try it out for at least 5 days, trying to avoid meat and dairy to give your digestive system a break. Then take note of how you feel afterwards!!
Read more on Kitchari here.
What you need:
- 1/2 cup of dry green mung beans (soaked overnight)
- 1/2 cup of dry mung dal (split yellow)
- 1 cup high quality Indian Basmati Rice
- 4-6 cups filtered water
- 6 cups choppedveggies (I used pumpkin and zucchinis)
- 3 tablespoons of ghee
- 4cm piece of fresh ginger root, minced
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 tablespoon black mustard seeds
- 1 tablespoon fennel seeds
- 1 tablespoon mustard seeds
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fresh cracked pepper
- 1 tablespoon Himalayan pink sea salt (or regular sea salt)
- 1/2 teaspoon of cinnamon
What you do:
Seperate your ground spices from your seeds. Get ghee hot in a large pot and add the seeds until you can hear them start to pop. Quickly add the spices, ginger, rice and beans to the mix. Coat the rice and beans with the spices and seeds (important to do all these steps fairly quickly so you don’t burn the spices).
Slowly add the water, veges and bring to the boil, reusing heat and simmering for about an hour. You might need to add a little extra water. Add salt and black pepper at the very end, with coriander if desired.
Recipe inspired by: http://www.elephantjournal.com/2013/05/my-favorite-kitchari-recipe/