01 Feb Kitchari
As an American with parents from Eastern Europe, when I wasn’t feeling well, the go to meal was a buckwheat based dish with very little seasoning to help ease your digestion to help you get better faster. I was always found it to be a bit too filling and not warming or flavorful enough for my taste.
As I got older, scouring through the internet for remedies from other countries, I stumbled across Kitchari. A traditional Ayurvedic dish made with a mixture of split mung beans, Basmati rice, and spices.
If this cuisine is too far off from your comfort zone, I urge you to embrace the change. The pre-soaked rice and lentils are the perfect combination of easily digestible protein without making you feel too full, to power you through your day. The warming spices of cumin, ginger and turmeric will soothe your stomach, helping to reduce inflammation with some anti-bacterial properties to boot.
This recipe, passed down from generations, once landed in my hands, and now I gift it to you. This recipe is easy to make and will surely be a go-to for when you need an easy and healing meal.
If you make it, be sure to tell me how much you enjoyed it!
Kitchari
Equipment
- 1 Medium Bowl For Soaking
- 1 Medium Pot For Cooking
- 2 Spoons For stirring and taste testers
Ingredients
- 1/2 cup Split mung beans yellow lentils, also called moong dal
- 1/2 cup Basmati rice white or brown
- 4 cup Filtered water
- 1 tbsp ghee coconut oil or avocado oil can be substituted
- 1 tsp cumin seeds
- 1/2 tsp minced fresh ginger
- 1/4 tsp ground turmeric
- 1 tsp Pink Himalayan Salt or sea salt
- 1/4 tsp Black pepper
- 1/2 cup Fresh cilantro, chopped
Instructions
- In a medium bowl, combine the rice and lentils. Just cover with water and cover for 15 minutes so the mixture can soak.
- After 15 minutes, pour the mixture into a fine mesh strainer and rinse with cold water until it runs clear.
- Warm the oil or ghee on medium-low heat in a medium pot. Carefully add the cumin seeds and let them cook for about a minute on medium heat just long enough so they become fragrant. Add the ginger and ground turmeric.
- Add the rice and lentil mixture into the pot. Sprinkle the sea salt and black pepper. Stir and add the 4 cups of filtered water.
- Increase the heat to medium-high to bring the mixture to a gentle boil. Turn the heat down immediately to a gentle simmer. Simmer, uncovered, for 30 minutes, stirring occasionally until you get a porridge-like consistency. It should be creamy and soft.
- Taste the kitchari to make sure the texture is soft. If ready, turn off the heat and adjust the seasoning if needed. Stir again.
- Serve immediately or cool down to store in a sealed container for up to 3 days.
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