In Ayurveda, one of the traditional medical systems of India, Kitchari (kich-a-ree) is a recommended dish during a cleanse, or anytime you want to give your digestive system a break and nourish your body.
Mung dal beans, one of the two main ingredients, are high in protein and carbohydrates, which provides good energy, while the Basmati rice is cleansing and very easy for the body to digest. Although it is typically made with these two items, feel free to substitute in other types of lentils or grains.
The spices are delicious and used to spark your digestive fire. All are thoughtfully combined to provide you with all you need during your cleanse. Enjoy for lunch and/or dinner. If you are like many people, this dish will quickly become a favorite!
Serving Size: 4
– 1 cup white basmati rice, rinsed thoroughly
– 1/3 cup split mung dhal or lentils, rinsed thoroughly
– 2½ cup filtered water
– 1 zucchini, chopped
– 1 small sweet potato, peeled and chopped
– 2 tbsp ghee
– 3 tbsp shelled pumpkin seeds
– 2 tbsp chopped scallions
– 2 tsp curry powder
– 2 tbsp Bragg’s amino acid
– ½ cup organic coconut milk, preferably fresh
– 2 tbsp lemon juice
– 1 tsp maple syrup
– Freshly ground black pepper
– Fresh cilantro, for garnish
1. Put the rinsed rice and mung dhal or lentils in a saucepan and add 2½ cups filtered water. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes.
2. Add to the pan even layers of zucchini and sweet potato on top of the rice mixture. Cover the pan again and cook until the rice mixture has absorbed all the water, about 20 minutes.
3. Meanwhile, in a saucepan, heat the ghee over medium heat. Add the pumpkin seeds and scallions and cook, stirring, until the seeds turn light brown, about 4 minutes. Stir in the curry powder and then the Bragg’s until thoroughly combined. Stir in the coconut milk, lemon juice and maple syrup and cook for 2 mins.
4. When the rice mixture is done, pour in the scallion mixture and stir to blend well. Season to taste with salt and pepper. Garnish with cilantro.
This recipe was adapted from Eat-Taste-Heal cookbook.