Cleansing Kitchari

Ayurveda relies on a simple meal called kitchari to nourish the body during a cleanse. It’s easy to digest and consists of basmati rice, mung dal, seasonal vegetables, and ghee. Kitchari provides the essential carbohydrates, protein and clean essential fatty acids needed to sustain the body during a cleanse.

Vegan? Use coconut oil or olive oil instead of ghee.

Can't find split mung dal? Use whole mung beans soaked overnight.

Can't find whole mung beans? Use red split lentils.

Can’t eat rice? Use quinoa instead.

METHOD

1. In a stock pot, heat the oil on medium heat.

2. Sautee the mustard seeds, cumin seeds, and asafoetida.

3. Add the drained mung dal, turmeric, and salt and stir until the mix almost starts to stick to the bottom of the pan.

4. Add the rice, water, cumin powder, coriander powder, and ginger.

5. Bring the mixture to boil on high heat, then cover the pot and turn the heat down and let it simmer until both the rice and dal are mushy (approximately 30-45 minutes). Add water as needed to prevent scorching. The consistency should be that of a thick vegetable stew.

6. You may have to experiment with the amount of water you use to find the right consistency for you (the more water, the thinner the consistency).

7. You may also choose to add some of your favorite vegetables half way through the cooking process.

8. Serve hot. Garnish with lime, coconut, and/or cilantro. Enjoy!

INGREDIENTS

• ¼ tsp black mustard seeds

• ½ tsp cumin seeds

• 1 small pinch asafoetida (hing) powder

• ½ tsp turmeric powder

• ½ tsp cumin powder

• ½ tsp coriander powder

• 1 tsp himalayan salt

• 2 tablespoons ghee (clarified butter) or olive oil

• ½ cup split yellow mung dal, rinsed well, soaked overnight, and drained

• 1 cup white basmati rice, rinsed well and drained

• 4-5 thin slices of fresh ginger root (optional)

• 6 cups of water

• Garnish: cilantro, lime, shredded coconut, honey (all optional)