Kitchari
A centuries old Ayurvedic recipe for wellbeing in mind, body and spirit.
Ingredients
- 7 cups water can add up to 10 if you like it more soupy
- 1 cup mung beans yellow, split (NOT whole mung dal beans)
- ½ cup basmati rice white
- 1 tbsp ginger fresh
- 1 tsp black mustard seeds
- 1 tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp fenugreek seeds
- ⅛ tsp asafoetida optional but REALLY important for gas relief
- 3 cloves
- 3 bay leaves
- ½ tsp salt Redmond Real Salt, Celtic Sea Sat, Himalayan Pink Salt
- ¼ cup cilantro leaves chopped
Instructions
- Give the split yellow mung beans and rice a good rinse under running water until it runs clear.
- In a large pot over medium heat, add all spices except the bay leaves and dry roast for a couple minutes to enhance the flavor.
- Add the rinsed rice and beans and stir.
- Finally add the water and bay leaves.
- Bring to a boil uncovered and let it boil for 10 minutes.
- Set the heat to low, pop on a cover and continue to cook until beans and rice are soft, about 30-40 minutes.
- Garnish with cilantro leaves just before serving.
- Add salt to taste.
Notes
The spices for this recipe can be found here - Pure Indian Foods
The ingredients for this recipe may be bought separately, or you can get a simple to cook version here - Quick Kitchari
And add Organic Kitchari Spice Mix - Kitchari Spice Mix
This recipe was provided to us by Dr. Ginger Nash, ND, a well known Naturopathic doctor in Connecticut, educator, and close colleague and mentor of Dr. Krail-Javer, DNP. We credit her for the ability to pass on this incredible information and healing food to our patients.