Kitchari is a nourishing blend of grains, spices and vegetables that is easy to digest and helps to cleanse and renew the digestive system. Choose the lentils, vegetables and spices that you find the most delicious and it will keep you coming back for more.
1/2 cup basmati rice
1 cup mung dahl
1.5l water (optional vegetable stock)
2 cm ginger root, chopped or grated
2 cm turmeric root, chopped or grated
2 tsp. ghee
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
1 tsp. mustard seeds
1 pinch asafoetida (hing)
A handful of fresh coriander
1 cup assorted vegetables
A few sprinkles of pink Himalayan salt
- Wash rice and lentils separately, rinse.
- Heat up 1 tsp. of ghee in a saucepan and gently fry the seeds. They sizzle and pop, so it’s a good idea to place a lid or a splatter guard over to prevent them from being all over your kitchen. Remove from the heat and grind in mortar and pestle with a sprinkle of the pink Himalayan salt and asafoetida.
- To the same saucepan add the rice and lentils and grate ginger and turmeric over the pan. Toss the ingredients in the ghee for a few minutes.
- Add water and cook covered at a gentle simmer until soft.
- Prepare any vegetables to add to the mix. Cut them into small cubes to make them quicker to cook and easier to digest.
- Add the vegetables and spice mix to the cooked rice and lentils mixture with another 1tsp. of ghee and cook for a further 5-10 min.
- Add another sprinkle of pink Himalayan salt and fresh coriander to serve.
This recipe can be enjoyed anytime of year, although I find it’s particularly beneficial if you are having symptoms of bloating, poor digestion or are feeling run down. It allows your body to feel nourished whilst you focus on recovering.