Choose organic ingredients to avoid chemicals and GMOs.
1 part basmati rice1 part yellow or whole mung dal, approximately 6 to 7 cups water, 2 Tbs ghee, 1 tsp sea salt, 1 tsp each: cumin, coriander, fennel, turmeric½ tsp mustard seeds, 1 pinch of asafoetida (or garlic), 1-inch piece chopped fresh ginger, 1 cup chopped vegetables.
Vata: add more ghee, asafoetida (hing), mustard seeds.
Pitta: add fenugreek.
Kapha: use 3 parts mung to 1 part rice, add mustard seeds, fenugreek, black pepper.
1. Soak mung and rice overnight, rinse and place in a heavy pan.
2. Add water, ghee, spices and vegetables, and bring to a boil.
3. Simmer 40 mn for split mung and 60 mn for whole mung.
4. Serve into bowls and top with freshly chopped cilantro or parsley.
Kitchari is an Ayurvedic dish, easy-to-digest due to its warm spices and nourishing with its complete protein. It also helps cleanse the body and is a perfect dish to eat at the change of each season or during illness.
Alexandra Le Ny Health Coaching