Kitchari is one of my favorite foods and is Ayrvedically sound as a way to gently ease the transition to spring. As you see what is happening in nature, you can understand what is happening within. The season change is a vulnerable time, a time when we need to cultivate sweet stability for our bodily tissues. Kitchari is a perfect food, nourishing, a complete protein, easy on digestion, and delicious.
Here is a recipe below:
1½ cups Rice and Dal
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon fresh grated ginger
½ teaspoon sea salt
2 pinches hing (asafoetida)
½ teaspoon turmeric
1 stick kombu
1 inch of burdock root
2 tablespoons ghee
6 cups water
1–2 cups chopped vegetables
Wash Rice and Dal and soak overnight. Drain and rinse.
In a medium saucepan warm the ghee. Add spices and sauté for one to
two minutes. Add rice and mung dal and sauté for another couple of minutes. Then add 6 cups of water and bring to a boil.
Once it has come to a boil reduce the heat to medium-low. Cover and cook
until it is tender (approx. 30–45 minutes).
If you are adding vegetables to your kitchari, add the longer cooking vegetables halfway through the cooking. Add vegetables that cook faster,
such as leafy greens, near the end.
Add more water if needed. You may prefer your kitchari more like a stew or even a broth.
Makes 2 servings