Kitchari – September 2018 Recipe

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Recipe Corner – Taste the South

As the summer season begins to wind down, (but not the heat!) it’s a great idea to offer our body a nourishing as well as detoxifying dish.  Kitchari is a traditional Ayurvedic dish which has been relied upon for centuries to calm, cleanse, heal, and nourish the digestive system, and revitalize and restore the body.  Ayurveda is the ancient art and science of living in balance in the body with the seasons and the earth, and is native to India.  Kitchari is wonderful for after breaking a fast, or if you’ve been ill, or feeling a little under the weather.  It tastes wonderful for breakfast as well.  It is a very forgiving dish, and is open to additions, subtractions, and substitutions to make it uniquely your own.  Our recipe comes from Megan’s kitchen this month, with a bent towards the traditional.

· ½ cup white basmati rice
· cup Moong Dal
· 1 tbsp clarified butter (ghee)
· 2 tsp cumin seeds
· 1/8 tsp hing (found on Amazon or substitute with ¼ cup finely chopped white onion and 1 minced garlic clove)
· 1 tsp turmeric powder
· 1 tsp coriander powder
· 1 ¼ tsp salt
· 1tsp finely grated ginger
· 1 cup finely chopped cauliflower
· ½ cup shredded carrots
· 3 ½ cups water

For serving
· 2 tbsp hot ghee

  1. Wash and soak rice and moong
    dal in 3 cups of water for at least 15
    minutes. Drain the water and set
  2. In a large frying pan heat the
    clarified butter with the lid on. When
    the butter is moderately hot, add
    cumin seeds and hing (or substitution).
    Allow to cook for 1-2 minutes.
    Add all other ingredients (minus the
    water) and stir. Add ½ cup of water
    and stir again.
  3. Close the lid, reduce heat to a
    simmer and cook for 7 minutes.
  4. Turn off heat and wait until steam
    has stopped before opening the lid.
  5. Kitchari should be soft and a
    little runny like dough. Add water
    slowly and continue to cook until
    the kitchari has the consistency of
  6. Pour ghee over top and serve


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