Kitchari is a staple dish in any Ayurvedic kitchen and for good reason. This is a dish brimming with beautiful healing benefits for the mind, body, and soul.
Kitchari is balancing for all constitutions (vata, pitta, & kapha) and is beneficial to eat at any time of the year. It is easy to digest and gives the digestive tract a rest as it is gentle on the system.
Kitchari improves digestion and kindles our agni (digestive fire). The combination of rice and split mung beans also makes it a complete protein (this means that it provides the adequate proportion of each of the nine essential amino acids necessary in the human diet). Amino acids are involved in almost every body function, including growth and development, healing and repair, normal digestion, and providing energy for your body.
Kitchari is very sattvic meaning it promotes feelings of contentment, peace, purity, and positivity in the mind and body.
I make this dish at least a few times a week and find it to be so incredibly nourishing on so many levels. I also find it very beneficial when I am in need of a little reset for the mind and body.
Eat for breakfast, lunch or dinner and enjoy, knowing all the healing and benefits that it brings.
1 tbsp ghee
1 tsp coriander seed
1 tsp fennel seed
1 tsp cumin seed
1 tsp turmeric
1/4 cup soaked basamati rice
1/4 cup soaked split mung beans
small handful fresh coriander
1 cup filtered water
squeeze lemon juice
Add ghee to frypan. Once melted add the coriander seed, fennel seed and cumin seed. Sautee until fragrant and then add the turmeric and stir.
Add the rice and mung and bring to the boil with a cup of filtered water. Bring to the boil then simmer for about 20 minutes, until the rice and mung becomes very soft. (You might need to add more water so keep an eye on it).
Pour into a bowl and season with salt and pepper as desired. Garnish with fresh coriander and a squeeze of lemon.
(note you can add veggies as desired and may also garnish with coconut yoghurt or avocado)