Cleansing Kitchari Recipe
This recipe is taken from my book The Ayurveda Kitchen.
Kitchari is considered to be the sole recipe required for a healthy body. The combination of fat, mung beans, rice, vegetables and spices means that all dietary requirements are met, so feel free to enjoy it several times per week. Kitchari can additionally be consumed two to three times per day for several days in a row as a cleansing process. It kindles the digestive fire and clears much metabolic waste from the body, leaving you feeling light and full of energy. Mung beans are sweet and cold in potency and very slightly drying, therefore, combining with spices and some fat counterbalances these innate properties
Preparation time 5 minutes, plus soaking
Cooking time 25–30 minutes
1 teaspoon ghee
1 teaspoon chopped fresh root ginger
½ teaspoon ground cumin
¼ teaspoon turmeric
½ teaspoon ground coriander seeds
tiny pinch asafoetida
100g (3½oz) basmati rice
100g (3½oz) whole mung beans, soaked for at least 4 hours (if you have weak digestion then consider using split mung beans and soak for 1 hour)
600ml (20fl oz) water
2 bay leaves
unrefined salt and black pepper
1 tablespoon fresh herbs, such as coriander or flat leaf parsley
Heat the ghee in a large saucepan over medium-low heat, then mix the spices. Stir in the remaining ingredients and bring the mixture to a boil, then reduce the heat to medium-low and simmer for 20–30 minutes or according to the cooking time of your selected rice. There should be very little water left at the end of the cooking process. Keep an eye on the kitchari during cooking, as you may need to add a little extra water if it is drying out too much.
To serve, squeeze some lemon juice onto the kitchari and sprinkle over the freshly chopped herbs.
- Add fresh herbs according to the season when you are cooking kitchari – thyme in the spring, coriander in the summer, oregano and basil from windowsill pots in the autumn and winter. Additionally you can add different seasonal vegetables to the recipe too.