In Ayurveda, things that we ingest are divided into three categories poison, medicine and neutral. Poison is defined as anything that hinders digestion. Medicine is considered to be anything that we ingest that aids the digestive process. Neutral is anything we ingest that gives support and nourishment without either aiding or hindering the digestive process.
Kitchari is a unique because it falls under both the neutral and medicinal categories. It not only provides nourishment for the body, but, due to its spice combination, also benefits digestion. This makes kitchari an ideal food of choice during times of stress on the body, such as during an illness, periods of overwork or change of seasons. It is also an especially good food to use while on a mono-diet as part of an internal cleansing regime.
- 1 cup Basmati Rice (soak at least 15 minutes in warm water , can be soaked overnight )
- 2 cups Mung Dal (soak at least 15 minutes in warm water , can be soaked overnight )
- 7 cups (approx.) Water
- pinch of Salt (Real Salt, Himalayan Sea Salt, Celtic Sea Salt, or any other good quality salt)
- 2 Tbsp Ghee (Clarified Butter)
- 3 tsp Mustard Seeds
- 2 tsp Cumin Seeds or Powder
- 2 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1 pinch Asafoetida (Hing)
Carefully pick over rice and dal to remove any stones.
Wash each separately in at least 2 changes of water.
Sauté the seeds in the ghee until they pop. Then add the other spices. Add the mung dal, rice and salt. Sauté for 1 or 2 minutes. Add boiling water, bring to boil, then simmer for 30 minutes or until the dal is about 2/3 cooked.
Serve with grated ginger, a squeeze of lime,chopped cilantro, salt & pepper to taste.
