This is a dish I shared on Facebook and Instagram a couple of months ago. And today, because of the cold weather brought about by the typhoon (and because many have been asking), I ‘m finally sharing this easy Kitchari recipe.
For those of you who are wondering, Kitchari is a soupy porridge known in Ayurveda for its cleansing benefits. This warming dish improves digestion and rids the body of toxins. Most of us may be unfamiliar with the practice of consuming grains during detoxification, but in India, Kitchari is eaten during periods of fasting. Too good to be true, if you ask me. This dish is crazy tasty, and really does the body good. The combination of rice and mung beans provides the body with amino acids. The spices stoke the digestive fire, allowing your stomach to easily process the food you take in and absorb nutrients better. Turmeric boosts the body’s self-healing abilities too.
Now, there are many ways to prepare Kitchari. Each version has its own list of ingredients. The one I have here is the easiest I’ve tried with ingredients that are accessible and easy to find.
BASIC KITCHARI RECIPE
Ingredients:
1 cup Basmati rice (Replace with brown rice if you want to add fiber to your meal)
1/2 cup split green or yellow mung beans
1/2 tsp ground turmeric
1 tsp cumin seeds (ground)
1/2 tsp ground coriander
1 tsp grated ginger
1/2 tsp hing (Okay if you can’t find this, it’s only available in Indian grocery stores)
1/2 tsp sea salt
1 tsp ground pepper
1 tsp ghee/clarified butter (vegans may skip this)
Cilantro (up to you to decide how much)
Lime (optional)
Chopped veggies (optional)
Directions:
1. Soak mung beans in water for 3 hrs or overnight
2. Wash rice and beans twice
2. Bring 4-6 cups of water to a boil
3. Add in rice and mung beans.
4. Add the sea salt, spices and vegetables that take longer to cook such as potatoes, carrots, yams.
5. If you’re adding leafy greens, throw them in around 3-5 mins before taking the dish out of the fire.
6. Top with cilantro and serve with a slice of lime
If you’re looking at going on a short detox, you may double or triple the recipe and store in the fridge. Reheat (preferrably on the stove) before consumption. You may eat Kitchari any time you feel hungry during this period. The detox may last for two-three days. I’m personally not a fan of fasting for more than two days but if you do decide to do it, please listen closely to your body and stay well-hydrated.
