About the Recipe
Kitchari (kich-uh-ree) is a traditional Ayurvedic food. The combination of spices, rice and beans makes it a great cleansing meal It provides sufficient protein to balance blood sugar levels to fuel the day and aid mental clarity. It is easy to digest and yet gentle enough for all ages and is good for balancing all doshas. At approximately 300 calories a bowl Kitchari provides you with a healthy way to detox and, if eaten as a monodiet, over 7 days offers the digestive system an opportunity to a recover and rest.
1 tablespoon coconut oil
2 teaspoons mustard seeds
1 teaspoon cumin seeds
1 yellow onion, diced (yields about 1 1/3 cups)
3 carrots, peeled and diced
1 tablespoons minced ginger
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
3/4 cup basmati or jasmine rice
Rinsed 1 cup dried moong dal* or red lentils
Rinsed 4 cups vegetable broth
2 cups water
Optional Toppings : chili oil, cilantro, lemon wedges
Rinse lentils thoroughly and check for small stones.
Heat grapeseed oil in a saute pan over medium heat.
Once the pan is warm, add the minced garlic, carrots, celery, onions and grated ginger, fry gently for about ten minutes until vegetables have softened and taken on a bit of colour and onions are translucent.
Add spices and fry for further two minutes until fragrant. Pour in the lentils and rice and coat in the spices. Season with salt and add in the vegetable stock. Bring to a simmer and cook for approximately 25 mins, stirring occasionally until the beans and rice are fully tender and have broken down. The texture should be porridge-like. Season to taste and sprinkle over the coriander. Serve with the lime wedges on the side for squeezing over.