In Ayurvedic cooking, kitchari is a tri-doshic, balancing, easy to digest and delicious comfort dish made from basmati rice, mung beans, spices & optional veggies. It can used to cleanse the internal body of ama, especially during the winter months when juice/raw cleanses aren't ideal in colder temperatures. Quick lesson - Ama is toxic, undigested food residue that accumulates in the organs and channels of the body. It impairs the systems of the body from working well. This is why good digestion is step one in Ayurveda. If digestion is sluggish, ama is created. And excess ama leads to major health disorders, mental sluggishness, skin issues, lethargy…the list goes on and on. The way I prepared it here is far from the way it would be made for a cleanse, yet it is still quite balancing.
Now if you're anything like me when it comes to deciding between having Indian or Thai, you know that can be a difficult choice. I've come up with a kitchari recipe that's a fusion of the two cuisines…and absolutely delicious!
Melt the ghee in a large pot and simmer (don't burn!) the seeds until you can smell their aroma. Add the rice and beans and coat them in the spice mixture. Then add enough water to cover one inch above the rice and beans, about 4.5-5 cups. Bring to a boil, then cover. Cook on medium-low for about 20 minutes. When about half the water has been absorbed, add the veggies and stir. Re-cover and cook until the rice and beans are fully cooked. Add the coconut milk, stir and serve with a wedge of lime…Om Anapoorna Swaha!
Now if you're anything like me when it comes to deciding between having Indian or Thai, you know that can be a difficult choice. I've come up with a kitchari recipe that's a fusion of the two cuisines…and absolutely delicious!
- 1 cup rinsed white basmati rice
- 1 cup rinsed and soaked split yellow mung beans (or soaked whole green mung beans)
- 1T ghee (clarified butter) or coconut oil
- 1/4 tsp each: coriander seed, cumin seed, fennel seed
- 1T Vata Churna (http://www.mapi.com/products/food-spices/vata-churna.html)
- Or 1/4 tsp of each: ginger powder, cinnamon, black pepper, salt
- 1/2 - 1 tsp turmeric
- about a thumb of fresh ginger, chopped
- 2 bay leaves
- Handful cilantro
- Lots of veggies such as yams, squash, carrot, celery, parsnips, daikon, leafy greens, bok choy, onion, even a beet if you want it to take on a very cool color
- 1/2 cup full fat coconut milk
- 1/2 a lime
Melt the ghee in a large pot and simmer (don't burn!) the seeds until you can smell their aroma. Add the rice and beans and coat them in the spice mixture. Then add enough water to cover one inch above the rice and beans, about 4.5-5 cups. Bring to a boil, then cover. Cook on medium-low for about 20 minutes. When about half the water has been absorbed, add the veggies and stir. Re-cover and cook until the rice and beans are fully cooked. Add the coconut milk, stir and serve with a wedge of lime…Om Anapoorna Swaha!
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