“Today I make healthy choices that support and fulfill me” Louise Hay
Food can be medicine for both your body, and your mind. In Ayurvedic medicine Kitchari is an important one pot staple dish. It has been considered the perfect protein in Ayurvedic medicine for thousands of years.
An excellent meal for convalescence, children, elderly and especially for when you are feeling depleted.
It’s healing and very soothing to your digestive system, and an incredibly light meal that encourages a buoyant spirit.
Kitchari – An Ayurvedic mind/body balancing dish:
I’m currently making this dish at least 3 times a week and hence the reason why I’m sharing it with you today. The following recipe was given to me by my Ayurvedic practitioner as a recommendation to improve the efficiency of my digestive system.
Please feel free to adjust recipe as you choose. You will find there are lots of variations of this dish out there on the internet.
The main ingredients are always rice, moong dhal (green mung beans that when split are yellow) and digestive spices. The important thing is to prepare one with flavours that appeal to you. You may also find that the spelling changes slightly.
Ingredients:
- 1 cup of split moong dhal lentils (moong is light yellow in colour – if you can’t find, use the small light red split dhal – it is also known as mung). Rinse and soak the moong dhal for at least 2 hours beforehand.
- 1 cup of basmati rice
- 4 teaspoons of turmeric (I use a combination of both fresh and powdered turmeric)
- 1 tspn asafoetida (also known as food of the gods or hing) Buy from Indian food store or health food shop.
- 6 crushed cardamon pods
- 2 tsp salt ( I use a good organic sea salt)
Place washed rice and soaked dhal into a pot with all the above ingredients
Cover by 4cm – 5cm with water, then simmer
If you like a more soupier dhal then add more water
Simmer until the dhal has lost its shape and has a nice velvety texture
I usually cook slowly for 1 1/2 hours
Garnish with coriander
Variations:
1: Replace the above spices of turmeric and cardamon with 1 tspn of each of the following ground coriander, black pepper, garam masala, cummin powder
2: 1/2 tsp turmeric, 1 tspn cummin powder, 1/2 tspn fennel powder, 1/2 tspn black pepper, 1 tspn salt, fresh ginger, 1 onion, 3 cloves of garlic, ghee.
Useful information:
* Click here for pictures and more information on moong dhal
* Find out more about asafedita by clicking here:
* Another recipe that you may like, which includes vegetables from Frans House of Ayurveda blog
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{ 2 comments… read them below or add one }
Hi Carole,
Thanks for this recipe sounds great and will make next week- have you ever made it in a slow cooker and where do you buy the asafoetu- Zenergy?
Hugs
Suzie
Carole,
Looks delicious ..
Your recipe, blogs and ideas are amazing- it’s a treat to read. You know these spices so well, exactly like a spice gourmet !!
Thanks!
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