Ayurvedic Kitchari: the worlds most healing meal
I
f you take home just one recipe from Secrets from Yoga Kitchen then this is it. Kitchari is deemed one of the most healing and anti inflammatory foods on the planet. It’s the traditional cleansing and detox food of Ayurveda due to its nourishing and easily digestible base ingredients.
It’s particularly good to eat when we need to boost of our immune systems to ward off illnesses or to recuperate.
I also always choose kitchari for the finale day on Retreats as it’s connected to the crown chakra – therefore the perfect high vibrational and spiritual meal we can consume. Sat Nam!
Ingredients
200g mung beans (soaked overnight if possible)
75g organic red rice (or long grain black rice)
2 bay leaves
2 tablespoons coconut oil
1 tablespoon grated fresh ginger
3 cloves garlic
1 onion very finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fennel seeds
1 teaspoon asafoetida (if you can get it)
1 teaspoon ground turmeric
1 teaspoon sea salt
1 – 1.5 litre good quality organic vegetable stock (hot from kettle)
1 small crown broccoli finely chopped into an almost rice-like texture
1 carrot diced super small
1 celery stick cut super small
Red pepper diced super small
Big handful fresh coriander leaves (use the stalks when you add the veggies)
1 cinnamon stick
Optional garnish of hemp seed and nigella seeds
Method
1. Rinse the mung beans and rice in a sieve under cold water until the water runs clear.
2. Meanwhile in a large saucepan over medium heat, add the coconut oil until it heats up, and then add the onion and cook until transparent but not browned.
3. Add the garlic and ginger and cook for a further minute. Add all the dry spices: cumin, coriander, fennel seeds, asafoetida and turmeric. Cook for another minute until delicious and fragrant.
4. Add the rice and mung beans with the cinamon stick and bay leaves and stir to coat in the spices. Pour over the vegetable stock. Next add all the chopped vegetables and the fresh coriander stalks.
5. Bring to a quick boil, cover then simmer gently for approx. 30 to 40 minutes, stirring occasionally until most of liquid has been absorbed but it is still like a wet risotto.
6. Stir in chopped fresh corinader and serve with lime and nigella seeds.
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