This post is actually Rena Haley’s. I’d like to add kitchari is some tasty stuff while being healing and cleansing… 
Healing, according to Ayurveda starts in the digestive tract. Kitchari provides essential nutrients while at the same time giving the gut a rest and allowing the body the opportunity to restore itself. 
This is a dish I learned to cook several years ago. Ever since, I’ve been hooked. I make it several times a year. I’ve even deconstructed it and cooked all the elements separately (mung beans with spices, rice and veggies). 
There are many different recipes and ways to prepare kitchari. Here’s the recipe I follow. 

  • 2 cups mung beans (split or whole)
  • 1 cup basmati rice
  • 2 tsp ghee (clarified butter)
  • 2 tsp cumin seeds or powder
  • 2 tsp coriander
  • 2 tsp turmeric
  • 2 tsp fennel seeds
  • 1 tsp dried ginger (optional)
  • Salt
  • 8-10 c water
  • Assortment of veggies: Veggies I typically use are zucchini, green beans, cauliflower, broccoli, carrots, cilantro for garnish
    Start by washing the rice and mung beans. If you’re using whole mung beans you can soak them for an hour ahead of time or even overnight but it’s not necessary. If you don’t soak it just means you’ll be cooking for a little longer and needing more water. 
    In a large pot, over low-med heat melt ghee. Add your spices and allow them to cook in the ghee for a 2-3 minutes or until they are light brown (you can stir them into the ghee so that everything is coated). Add mung beans, rice and water. Bring to a boil, then let simmer for 20 minutes. Add veggies and cook until mung beans are cooked through. Cooking times will vary depending on whether or not you use whole or split mung beans. Water can be added if needed. The amount of water needed will depend upon whether or not you soak the mung beans and how soupy you want it. Cooking time can take up to an hour. 
    Garnish with cilantro. 
    Ghee and spices 
    Add veggies 


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