Kitchari

10 minutes
|
30 mins
Written By:
Neha Chandra

Kitcardi is the ULTIMATE healing and cleansing dish. I always make this if my stomach needs comfort or a reset.

You may have heard of a kitchari cleanse - which is having a mono-diet (just kitchari) for all meals over several days. You want to start with no vegetables and slowly introduce them. You can also change up the spices used for different flavours. I mix it up with asofeotida, ground coriander and fenugreek seeds. It's best to make small batches so that it's fresher.

You can also add in baby spinach and a drizzle of coconut cream at the end for extra delicousness. What I love most about this cleanse is that it's packed with flavour and leaves you feeling satisfied - like a warm hug as opposed to typical cleanses that feel restricting with limited falvour and portions.

Some of the benefits of kitchari include

  • improves digestion and restore regular bowel movements
  • eliminates toxins from the mind and body
  • promotes overall energy, vitality and wellbeing

Overall, it's a heartwarming and gut-loving dish which I highly recommend you trying out to experience the benefits for yourself!

10 minutes
|
30 mins

Kitchari

Ingredients

  • 1 cup yellow spilt Moong Dahl (soaked overnight for for 2 hrs min)
  • 1/2 cup white basmati rice
  • 5 cups water
  • 2 tsp ghee/oil
  • 1 tsp turmeric
  • 1 tbs cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tsp mustard seeds
  • 1 cup chopped vegetables (carrots, zucchini, beans)
  • Salt & pepper to taste
  • Squeeze of lemon
  • Fresh coriander leaves to garnish

Directions

Rinse rice and dahl and place in pot with 5 cups water over medium heat for 15 minutes. In the meantime chop the vegetables and add for 15 more minutes.

In a small pan, heat ghee and add in the cumin, mustard and fennel seeds. Then add ginger & turmeric. Once the rice and dahl are well cooked stir in and mix well Add a squeeze of loom salt and pepper to taste. Garnish with fresh coriander leaves.

(Note: you can reverse the order of the above by tempering the spices first and then adding the dahl and rice)

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