Homemade Kitchari: One Of The Most Balancing Ayurvedic Dishes
I was first introduced to Kitchari three years ago and now i can't live without it. Kitchari is an ancient Indian, protein-rich dish, which should be a regular part of any healthy diet.
They say “if we were to eat only Kitchari for 10 days, we would cure all that ails us.”
This wonderful dish is good to have when our metabolism is a bit sluggish/heavy or if you are experiencing stomach issues. It gives all the proper nourishment and strengthens and stabilises all seven tissues in our bodies. What I love about it is that it’s filling yet so easily digestible and energises me instead of making me feel tired.
After doing some further research, I quickly discovered that there is plenty of room to vary this dish. You can use oils instead of ghee, play around with spices, use different types of rice instead of basmati and add vegetables in accordance to your constitution and seasonal changes.
After plenty of experimentation, here is my favourite way to cook Kitchari:
Vegetarian, gluten-free. Serves 4
- 1 tbsp ghee (sunflower, olive, coconut all can be used as well)
- 1 cup yellow mung dahl
- 1 cup basmati rice
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp turmeric
- ¼ tsp asafoetida powder (hing)
- 1 tsp ginger, freshly grated
- 6 cups of water, boiled
- Salt and pepper to taste
- Soak dahl and rice in water for 1-2 hours. Wash and drain and have ready to go.
- Put 1 tbsp of ghee in medium-heat pot.
- When ghee is warm (approx. 10-15 seconds) add cumin seeds, fennel seed and asafoetida powder and stir around to fuse spices into the ghee.
- Add strained dahl and rice and stir through until they are coated with spices and ghee.
- Add turmeric and fresh ginger and stir further.
- Add 6 cups of boiling water and salt and pepper.
- Put heat on high and cook for approx. 20 minutes or until all the moisture has absorbed and the grains are tender. It should be soft like porridge and have no bite.
This is an easy and simple way so I suggest giving this a go first then you can start to get creative and add your own flavour variations.
Be sure to keep the recipe handy, as friends, family and co-workers will get one wiff of the beautiful aroma and want to try it themselves.