Kitchari
Kitchari has been eaten as a healing food for possibly thousands of years. It is a tri-doshic meal which means that regardless of your constitution you will benefit from its nourishing and balancing qualities.
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Kitachri is a traditional Ayurvedic dish made with a mixture of yellow split mung beans, Basmati rice, and spices. It's one of the most basic staples in Ayurveda and has a texture similar to oatmeal. It can be enjoyed at any time of the day, however, it's most often enjoyed for lunch or dinner as a main dish.
The recipe
During this cleanse it is recommended that you prepare your kitchari fresh every day and it can be eaten for lunch and dinner .. Kitchari is a great meal to prepare at any time of the year when you feel like your gut needs some gentle nourishment and balance.
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What you will need:
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1 Cup Split Mung Beans (or red lentils)
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½ Cup Brown Basmati Rice, rinsed
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About 1 Tbsp. of Oil (I use sesame oil or ghee)
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1 teaspoon Cumin Seeds, crushed
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1 tsp. Mustard Seeds
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½ tsp. Ground Turmeric
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1 tsp. Ground Coriander
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1 tsp. Fennel Seeds
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A large Piece of Ginger, grated (about 2cm in length)
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1 ½ Cup Mix Veggies (I used cauliflower and carrot, chopped small)
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5 cups Water
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1 teaspoon Sea Salt, plus more to taste
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Fresh Coriander to garnish (optional)
How to make it:
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To make this Ayurvedic Kitchari, begin by heating the oil in medium. Add the cumin, coriander, fennel, and mustard seeds. Cook over medium heat until the spices become fragrant.
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Next add the ginger, turmeric, rice, lentil, mixed veggies, and water.
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Bring this mixture to a boil, then cover and simmer over low heat for about 45 minutes, or until the mixture is thick and porridge like, and the rice cooked.
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