Kitchari is an Ayurvedic made of spiced basmati rice and split mung, dahl. The combination is easy to digest; the mung beans will clean out your digestive system while giving your body a boost. Traditionally this meal is given to those who are sick but works great in preventing illness as well.
-1 tsp. Cumin seeds
-1 tsp. Coriander seeds
-1 tsp. Brown mustard seeds
-3 Tbsp. Sesame oil
-½ cup basmati rice
-¼ cup split mung beans
(the yellow ones)
-1 strip kombu
-6 cups water, more as needed
-1/8 tsp. Asafoetida
-½ tsp. Rock salt
-1 Tbsp. Freshly grated ginger root
-1 tsp. Turmeric, fresh or powder
-½ tsp. cardamom
*optional add two types of vegetables, one sweet (augmenting) and one bitter and or astringent (extractive)
1. Preferably soak the rice and beans overnight 3-4 hours will do too. Rinse until water is clear.
2. Heat the oil in a pan, then add the mustard seeds until they start to pop. Add the cumin and coriander seeds.
3. Add the rice, beans, kombu stick, and 4 cups of water. Bring it to a simmer.
4. Heat a frying pan add 1 tbsp oil, and add the rest of the spices until the aroma comes up.
5. Simmer the rice and beans for about 20 minutes, then add the spices. Stir occasionally; the kitchari is done once it has a porridge-like consistency.
6. Garnish with fresh coriander leaves.