Kitchari, A Powerful and Delicious Spring Cleanse without cleansing!

by Administrator on April 1, 2013

Super Simple Kitchari Recipe:
1 cup basmati rice
½ cup split yellow mung dal
6 cups water
1 Tbs ghee
1 Tbs Kitchari Spice Mix:
For my kitchari spice mix:  1 T turmeric, 1 T fenugreek, 1 T cumin seeds, 1 T coriander, 1 T hing (asafoetida), 1 T Sea Salt
You can also substitute or add mustard seeds, but they are more fiery so I don’t use them in the summer.
I take a spice bottle and mix all these spices together in equal parts, so that when I make kitchari all I have to do is use 1 T from the bottle.

Method of Preparation:
Wash and then soak the yellow mung dal for at least 4 hours.  Drain the soak water when you are ready to cook.  Also wash the rice at the time of cooking.  In a large saucepan, add the ghee and allow to warm.  Add the Kitchari Spice Mix and sauté for about 1 minute.  (Take caution not to burn the spices.)  Add the rice and mung dal and sauté for another 1-2 minutes.  Add 6 cups of water and bring to a boil.  Reduce to a low-medium heat, cover the pot and let the kitchari cook on a simmer for 40-45 minutes*.
If you would like to add vegetables, add dense vegetables (like sweet potatoes and carrots) after the kitchari is half cooked (after about 15-20 minutes).  Add leafy vegetables like kale towards the end of the cooking process.  Once the cooking is complete, add salt to taste, and garnish with lime, cilantro and coconut as desired. Enjoy!
*Cook times may vary in higher altitudes.  If longer cooking time is necessary, you may need additional 1-2 cups water.

Also, I love this film: Jiro Dreams of Sushi. Quality, Originality, and Consistency. These are attributes that this sushi master shares. It so soooooo delightful.

I think if i just ate kitchari and Jiro’s sushi for a few days everything would be right as rain.

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