Kitchari, also spelt kitcharee and kichadi, is a delicious and nutritious Ayurvedic recipe, used in cleansing and detoxifying the body. It is a perfect meal to help reset your digestive system, and nourish your bodily tissues. There are many variations of kitchari, however, the recipe always calls for moong dahl and basmati rice, cooked with various spices and sometimes seasonal vegetables. This particular recipe is intended to be eaten late spring and throughout Summer – the selected spices help to cool and calm (pitta), yet also ensure the digestive fire (agni) and the other doshas maintains their balance.
*SERVES 6 approx (perfect for a light cleanse, eating 3 kitchari meals a day)*
- Coconut Oil – 2 tbsp
- 1 tsp cumin seeds
- 1 tsp finely chopped ginger
- 1 tsp ground turmeric
- 1 tsp ground fennel seeds
- 1 tsp ground coriander seeds
- 1/4 tsp salt
- Yellow or green split moong dal – 1 cup (Rinsed & soaked)
- Basmati rice – 1 cup (Rinsed & Soaked)
- 4 – 6 cups of water
- Fresh coriander (a handful, lightly chopped) & lemon juice – for garnish
- Seasonal Vegetables (optional): Eg. Leafy greens, zucchini, okra, cauliflower, broccoli, celery, squash
- Wash (3-4 times) & soak dahl & rice for 2 – 8 hours. Drain ready for use.
- Heat ghee (or oil*) on medium heat, using a heavy-bottomed pot.
- Sauté the cumin seeds in the ghee until the seeds pop.
- Add ginger. Cook until lightly golden.
- Add the rest of the spices & cook for 1 minute
- Add dahl & rice. Mix well.
- Add water & cover. Bring your kitchari to a boil on high heat. Then immediately turn the heat down and let it simmer, until both the rice and dahl are mushy. If using them, add seasonal vegetables when turning heat down to simmer. However, add leafy greens just before serving, so they wilt but don’t over cook!
- Add pinch of salt, stir through.
- Garnish, with fresh chopped coriander & freshly squeezed lemon juice, when serving!