Kitchari is a deeply nourishing and cleansing porridge that has been a staple comfort food in India for thousands of years. Ayurvedic practitioners tout this magical dish as an ideal meal to help those in need of purification and healing. Kitchari is very easy to digest, and thus allows the body to devote its energy to healing and detoxifying. It is also thought to balance any dosha, or bodily constitution. Don't know what your dosha is? Take this quiz and find out!
Traditionally, kitchari is made from mung dal and basmati rice, but this version uses quinoa and red lentils instead. It is equally as nutritious and delicious. This dish can be made as a meal any day of the week, but if you are more interested in partaking of a kitchari cleanse, talk to your local ayurvedic practitioner or see here for some ideas.
1 cup quinoa (or basmati rice)
2 cups red lentils (or split yellow mung dal split yellow)
7 cups-ish water
2 tbs. ghee
2 tsp. cumin seeds or powder
2 tsp. turmeric powder
2 tsp. coriander powder
Chopped fresh cilantro to taste
Seasonal, organic veggies such as butternut squash, sweet potato, cauliflower, greens, zucchini, etc.
Optional (and tougher to find) Ingredients
1 pinch Asafoetida (Hing)
2 tsp. fennel powder
3 tsp. Mmustard seeds
Heat large soup pot and melt in ghee.
Sauté seeds and spices in the ghee for 1-2 minutes.
And quinoa and lentils and stir to mix.
Add water, bring to boil, then simmer for 30 minutes or so.
In the meantime, prepare your veggies, and be sure to cut them into smallish pieces.
Add veggies to the pot. Stir to mix, adding extra water if required. Bring back to boil, then simmer for 20 minutes or until all ingredients are fully cooked.
Serve into a bowl and salt to taste, then garnish with chopped cilantro.
*NOTE: For a more filling meal, accompany with a ripe slice of avocado.