superfood kitchari recipe

This recipe was inspired by my mentor Ayurvedic chef Divya Alter. Ayurvedic Kitchari can help to reset digestive issues, energy and appetite leaving you feeling light in the body, calm in the mind and nourished in a gentle but powerful way. Kitchari also known as a mono-diet is a blend of moong beans, basmati rice and digestive spices. This combination creates a light easy to digest, nourishing and simply cooked vegetarian meal.

Khichari Recipe

SOAK: 30 MINUTES • PREP: 10 MINUTES • COOK: 40 MINUTES Serves 4

Ingredients

•  1/2 cup yellow split mung dal or red lentils

•  1 cup basmati rice

•  1 tablespoon ghee

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground fennel

•  1/2 teaspoon ground turmeric

•  1 tablespoon grated fresh ginger

•  6 curry leaves, or 2 bay leaves

•  1 small green Thai chile, seeded and minced

•  2 teaspoons salt

•  2 cups diced seasonal vegetables (carrots, sweet potatoes, taro root, green beans, zucchini, celery root, beets, and/or leafy greens)

  Garnishes

•  1 tablespoon olive oil

•  Cracked black pepper

•  3 tablespoons chopped fresh cilantro, basil, dill, or parsley

•  Lime slices

  Instructions

1. Soak the dal and rice together in a bowl for 30 minutes. Rinse until the water runs clear and drain well.

2. Heat the ghee in a heavy 4-quart saucepan over low heat. Add the cumin, coriander, fennel, turmeric and toast for 10 seconds. Add the ginger, curry leaves, and chile and toast until aromatic and lightly crisp, about 30 seconds.

3. Add the rice and dal, stirring frequently until the mixture is nearly dry.

1. Stir in salt, vegetables, and 4–5 cups of water. (Add quick-cooking vegetables such as zucchini, asparagus, or leafy greens 30 minutes into the cooking.)

2. Bring to a full boil, then cover, reduce heat to low, and simmer for about 40 minutes, stirring occasionally, until the lentils dissolve, the rice is soft, and vegetables are cooked.

3. If the Khichari becomes too dry or sticks to the pot, add more water. The final texture should be creamy and moist.

4. Garnish with olive oil, cracked black pepper, and fresh herbs. Serve warm with lime slices and herbal digestive tea.

Ayurvedic Digestive Tea Recipe

Ingredients

• 1 teaspoon cumin seeds

• 1 teaspoon coriander seeds

• 1 teaspoon fennel seeds

*Add fresh pieces of ginger during fall, winter and spring

Preparation

Place the seeds in the bottom of a mug. Pour hot water over the seeds to fill the mug. Allow the tea to steep for three minutes before drinking.