Transformation Kitchari

A recipe for the cleansing Ayurvedic dish.

I love me a good bowl of Kitchari! I usually prepare this Ayurvedic dish some when I feel I need a reset or to help my body cleanse and heal. It is such a comforting, nourishing dish, that it feels almost like a maternal hug from the heavens. I always add extra ghee to enhance the glowing skin benefits! The combination of spices make this truly a balm for the digestion and system.
My dear friend Alexa Gray has combined her talents with Kristin from Dahlhouse Nutrition, to create a 21 day cleanse during this month of healing. This 21-day transformation is about opening up to a new way of being, shifting the relationship with your mind-body & spirit, and creating a life of optimal health and vitality. It’s an opportunity to energize your body through clean eating, integrative fitness, and higher thought patterns. This community oriented program will nurture you and give you new insights & practical wisdom for modern healthy living.
Ayurveda means “the Science of Life” and was developed in India over 3,000 years ago. Ayurveda is based on principles of creating harmony through our senses, the 5-element theory, seasonal eating, and spiritual wellness. Ayurveda reminds us that health is the balanced and dynamic integration between our environment- body, mind, and spirit.
This Ancient healing recipe is a balanced and wholesome meal. It’s the perfect option for a 3-day cleanse or whenever your system needs a reset. Kitchari is comforting and offers endless spice variations. You can use a variety of vegetables and spices to make it unique to your taste.
We made it in a rice cooker, but have given instructions for stovetop as well. Cut the proportions in half for a smaller batch, which would be more appropriate for a single person. Happy Cleansing!

Ingredients ||
::: 2 C organic split mung beans
::: 1 C organic basmati rice
::: 1 (heaping) tablespoon of each spice: organic Turmeric/Coriander/Cumin/Ginger Powder or fresh root
::: ½ – 1 tsp. each of fennel seeds, fenugreek seeds & cinnamon
::: 1-1.5 tsp. ground mustard seed
::: 4 C chopped vegetables (I usually use 3 or more of following: bok choy, kale, broccoli, carrots, celery)… but you can use ANY vegetable
::: 2-3 tsp. Himalayan Salt to taste
::: Lime (garnish optional) Chopped cilantro (garnish optional)

Method ||
1. Wash the rice and mung dal well. If you have time, let it soak for several hours before cooking or overnight. This will aid your digestion later on.
2. Heat about 2 Tbps coconut oil (or ghee) in a pot. Sauté all spices including salt for a few minutes until spices release aroma (be careful not to burn).
3. Add the rice and lentils until everything is mixed and well blended with spices and coconut oil ghee.
4. Add 6-8 Cups of water (or vegetable stock) and chopped vegetables and bring to a boil uncovered for 5 minutes. Cover and simmer for 30 – 40 minutes. Adjust water to your liking. Should have a soupy or stew-like consistency.
5. Salt to taste
6. Garnish with a good squeeze of lemon lime (and chopped cilantro – optional).
*This recipe is slightly easier to make if you have a rice cooker. Put rice, dahl, vegetables, water or stock and squeeze of lemon or lime into the rice cooker. Gently simmer the spices in coconut oil (or ghee) in a small pot on stove and when the aroma is released, pour into rice cooker. Give a good stir, put lid on and plug it in. Voila!

Tags:Avurveda, basmati rice, cilantro, cinnamon, cleanse, cooking, coriander, cumin, fennel seed, ginger, healthy, himalayan salt, Kitchari, mung beans, mustard seed, natural, recipe, slow cooker, tumeric, vegetables