Three years ago, when I was at my sickest, I went to spend three days with an Ayurvedic doctor in Santa Monica, California. She fed me, she massaged my body, she made teas that would simultaneously warm and cool my body. At the very center of her remedies was Kitchari. The dish made primarily of mung beans and rice is a staple food in India, an Ayurvedic prescription for balancing the body akin to the chicken noodle soup of my childhood. Taking less than 30 minutes to prepare, kitchari has become my very favorite comfort food. I love the smell of the spices simmering on the stove, the taste of the broth on my tongue and the ease on my oft sensitive tummy. It also serves as the base for many a stew, roasted chicken and casserole. I hope you will enjoy!
Kitchari
Spice blend- 1/2 teaspoon of cumin, 1 tablespoon of fresh ginger root, 1/2 teaspoon of fresh turmeric root, 1/2 teaspoon of coriander. you can also add 1/2 teaspoon of ajwan and 1/8 teaspoon of Hing or asafetida powder
In a boiler, add Kitchari spice blend to the ghee until the smell of the spices wafts through the air. Meanwhile, wash the rice and mung dal twice, using plenty of water. If you have time, let the mung dal soak for a few hours before cooking, to help with digestibility. Add rice, dal, and cilantro to the water. Bring to a boil, and boil 5 minutes uncovered, stirring occasionally. Turn down heat to low, and cover, leaving the lid slightly ajar. Cook until tender, about 25 to 30 minutes. Top with Gomasio, fresh mango, fresh lime, grated coconut or just enjoy all by itself.
