Traditional Cleansing Kitchari

[Adapted from my teacher Anne McIntyre FNIMH MAPA]

This is a classic cleansing, detoxifying Ayurvedic recipe to sustain and nourish your body during fasting, or as an easy-to-digest comfort food.

-It can be used as a restorative diet during panchakarma (detoxifying rejuvenating treatment), either in place of some meals or consistently for an extended period of time.

-It provides essential amino acids and helps boost digestive fire (agni) with spices.

-It’s tridoshic, warming for kapha and vata, while using cooling spices can help reduce pitta.

Ingredients:

  • 2+ Tbs ghee
  • 1 tsp cumin seeds
  • 1 tsp grated fresh ginger
  • ¼ tsp each of cardamom powder, clove powder
  • ¼ tsp each of turmeric, roasted cumin, coriander, and salt
  • 3 bay or curry leaves
  • ⅓ cup split mung dal 
  • ⅔ cup basmati rice (or other grain)
  • 3-4 cups of water
  • seasonal vegetables (spinach, carrots, peas, seaweeds, shiitake mushrooms)
  • Optional: garnish with ghee, hemp seed oil, lime juice and fresh greens (ex: parsley, cilantro, scallions)

Directions:

    1. Heat 2 Tbs ghee in pan (saucepan with lid)
    2. Add 1 tsp each cumin seeds and grated ginger
    3. Add ¼ tsp each of cardamom, clove powder and 3 bay or curry leaves
    4. Add ⅓ cup split mung dal with ⅔ cup basmati rice (or other grain)
    5. Add 3-4 cups of water
    6. Add ¼ tsp each of turmeric, roasted cumin, coriander, and salt
    7. Add seasonal vegetables (spinach, carrots, peas, seaweeds, shiitake mushrooms)
    8. Bring to a boil, cover and simmer on low heat x 25-30 minutes, covered, until soft.
    9. Do not stir once all the ingredients are added.
    10. Serve with a teaspoon of ghee or hemp seed oil, and optional garnish for a finishing touch.

Let me know in the comments if this was a tasty way to detox~

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