Kitchari, a balancing comfort food filled with fibre, protein and complex carbohydrates. Kitchari is often given as an Ayurvedic remedy to people who need rejuvenation from chronic exhaustion, poor digestion, or an over toxic system. This seriously tasty dish offers warmth and spices that
This Kitchari is on my dinner plate (or bowl) at least once a week. I love how it tastes and how I feel after. The perfect end to the day and a great way to make sure you wake up energised for the next. I always make a big pot of it so I have healthy meals throughout the week. It also freezes really well.
6 cups of brown rice
4 cups of chana dal or moong Dal
1/2 cup of gee or coconut oil
2 sweet potatoes cubed
Half a bunch of greens of choice (I like kale or chard)
3cm knob of ginger grated
Juice and zest of 1 lime
8 cups of home made stock or filtered water
1/2 tsp of cumin
1/2 tsp coriander
1/2 tsp mustard seed
1 tbsp turmeric
1/2 tsp cardamon
1/2 tsp caraway
1 tsp of cinnamon
1/2 tsp of fennel seeds
1/4 tsp asafoetida
1/4 tsp black pepper corns ground into powder
Soak rice and moong dal over night in filtered water.
Place ginger into a large pot on medium heat with ghee. Fry off. Add spices and continue to cook for 2 minutes to release flavours
Place rice and moong dal into the spices pot. Fry off for another 3 minutes or until the water has gone.
Add home made vegetable stock or filtered water until covered with about an extra 3cm of liquid over the grains.
Add cubed sweet potato and pumpkin (with skin on if its organic)
Cook until porridge consistency (about 40 minutes)
Once cooked stir through greens and lime juice/zest
Serve with yogurt (I prefer buffalo with fresh mint), fresh lime, braggs amino acids, herbs and even a fruit chutney
(Imagine a song…) this sure is a kitchari song!