How To Make Kitchari
For its easy digestibility and flavored simplicity, kitchari has long been valued in nearly every indian household. Despite its name in hindi, which means “a mess” or “all mixed up”, India’s traditional science of Ayurveda considers this dish to be nourishing and is often used as part of its seasonal cleansing programs [i.e. Panchakarma]. Not only is kitchadi nourishing but with certain spice combinations, kitchadi can also greatly help to improve digestion.
Kitchari Kit This kit provides all the basic supplies you need to make Kitchari for 7 days.
The Spice Of Life
Spiced generously or by adding extra ginger you can make kitchari a simple lunch on a cool autumn or winter afternoon. Likewise, the addition of ghee [clarified butter] garnished with fresh cilantro and a splash of lime helps to make kitchari the most delicious and satisfying meal anytime of the year.
- 1/2 cup basmati rice
- 1 cup mung daal [split yellow]
- 6 cups water
- 1/2 -1 inch ginger root [chopped or grated]
- pinch of mineral salt [approx. 1/4 tsp]
- 2 tsp ghee
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp whole cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1 pinch asafoetida [hing]
- handful fresh cilantro leaves
- 1 1/2 cups of assorted vegetables [optional]
Add 6 cups of water to the rice and daal in a heavy-bottomed pot
Cook on medium heat while covered for approx 20 minutes; until cooked softly
In another saucepan, sauté the seeds [cumin, mustard] in ghee until they begin to pop.
Next, add the other spices [coriander, cumin powder and turmeric] to this mix
Stir the sautéed spices into the cooked daal, rice, [and vegetable] mixture
Add mineral salt and cilantro. Then enjoy.
The Ayurvedic Institute – Online Resource: Kitchari Recipe
Photo Credit: BrunchFastClub.com