Kitchari is a traditional Ayurvedic dish known to assist in detoxing the body and balancing all three doshas: vata, pitta, and kapha. It’s a great way to cleanse the body and soul gently. Mung beans are known for removing toxins from the body, specifically pesticides and insecticides. They’re also a great source of protein. The Kombu is known for its chelating properties (taking heavy metals out of the body). Kitchari is an excellent dish for those having digestive problems and recovering from illness. There are many versions of Kitchari out there from simple to more elaborate.
Makes 4 or more servings
Ingredients
- 1/2 cup of dry green mung beans
- 1/2 cup of dry mung dal (split yellow)
- 1 cup high quality Basmati Rice
- 4-6 cups water (more water will make it soupier)
- 6-7 cups assorted vegetables (My favorite fall veggies in this recipe include: yam, carrots, zucchini, and cilantro to garnish.)
- Traditional is 2-3 tablespoons ghee (Clarified butter) but I use coconut oil to keep it vegan
- 2-inch piece of fresh ginger root, minced
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 tablespoon black mustard seeds
- 1 tablespoon fennel seeds
- 1 tablespoon mustard seeds
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fresh cracked pepper
- 1 tablespoon Himalayan pink sea salt (or regular sea salt)
- 2 sticks of Kombu (each about 6 inches long)
- 1/2 teaspoon of cinnamon
Instructions
- Prep Ahead: Wash the mung beans and soak them in water with 1 piece of Kombu for four to eight hours or overnight (this helps with digestion).
- In a large skillet or wok, melt the ghee (or coconut oil) until it’s in liquid form.
- Add seeds to the oil and sauté until you hear the seeds pop.
- Quickly add the spices, ginger, rice and beans to the mix. Coat the rice and beans with the spices and seeds (important to do all these steps fairly quickly so you don’t burn the spices).
- Slowly add in the water.
- Add the vegetables and lightly stir all the ingredients.
- Bring water to a boil.
- Lower heat, cover and cook for another 45 to 60 minutes.
- Stir in the salt at the very end. (better digestion)
- This recipe makes 4-6 servings. Melt a little more ghee or coconut oil over the top and garnish with cilantro.