Kitchari

Kitchari: A staple in everybody's kitchen; great if you're feeling sluggish, emotionally unsettled, have weak digestion and gas, stomach discomfort, acidity, ulcers, when you may be cleansing, for those lazy nights when you're uninspired, or even when you're feeling healthy and strong.

You may add vegetables to your dish, however, if you want the medicinal benefits of kitchari it is best taken by itself with medium grain rice.

ADJUST KITCHARI Recipe TO HOW YOU FEEL

• Balanced state: an equal ratio of moong & rice.

• Diarrhea or inflammation: 2 parts rice - to 1 part yellow moong

• If constipation or exhaustion: 2 parts yellow moong - to 1 part rice

---

Doshic Effect

VATTA

Balancing

PITTA

Balancing

KAPHA

Balancing

---

Print

With ImageWithout Image

Kitchari

( 0 reviews )

Serves: 21x2x3x4x5x

Prep time: 1 HourCook time: 45 MinTotal time: 1 H & 45 M

IngredientsUSMetric

• 1/2 cup of split yellow moong dal
• 1/2 cup of white rice
• 6 cups (approx) water
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• pinch of black pepper
• 1 teaspoon salt
• 1/2-1 lemon (juice)
• fresh coriander to taste | garnish

TADKA (SPICE TEMPERING)

• 1 tablespoon ghee
• 1/2 cup leek chopped fine | 40gram
• 1 tablespoon grated ginger root
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds, crushed
• 1/4 teaspoon ajwain seeds
• 5 fresh curry leaves
• Pinch of asfafoetida/hing
• Optional garlic or onion

Instructions

1. Soak the moong and rice for 1-2 hours. After soaking rinse the grains until water is clear.
2. In a medium saucepan add the rinsed grains with 6 cups of water and bring to boil (if there is any white foam that arises, continue to scrape off). Once it has reached boiling, reduce the heat to medium-low, and simmer slowly for 30-35 minutes until it is creamy in texture and dhal has cooked well through.
3. Once kitchari has cooked, remove from the heat and add in all the powder spices, turmeric, pepper, salt, and lemon. Stir well and set aside.
4. Heat the ghee in a sauté pan on medium heat. Add the mustard seeds and fry until they start to pop. Add in the cumin seeds, coriander seeds, and ajwain, and cook for 30 seconds. Stir in the leek, ginger, and hing sauté until slightly golden. Add in the curry leaves, wait for them to pop. Add the tadka to the kitchari and stir well. Allow sitting for 5-10 minutes. Serve warm with another spoon of ghee, fresh coriander, and black salt.
5. In order to provide the best quality of energy to your body, Kitchari should be made the day that you wish to eat it and served hot.

www.jeschev.com/kitchari

Kitchari and Dhal

Did you make this recipe?

Tag @jeschev on instagram and hashtag it # #ayurvediccookingwithjes