Krazy for Kitchari!

I usually begin each new season with detoxing on my mind since it's a natural time to cleanse the body of all undigested toxic particles known as ama in Ayurveda.  If ama is not regularly purged it clogs the channels (intestines, arteries, veins, arteries, lymphatic system) and creates weakness in the body eventually resulting in disease.

Quite often people are nervous about committing to a cleanse because they are unsure about what to eat or worried they will become weak and fatigued from limited food.  Enter Kitchari.  Kitchari is a delicious classic Ayurvedic staple that allows our bodies to gently detox and restore balance, made from equal parts split mung beans, basmati rice, ghee and wonderful Indian digestive spices.   Kitchari is the ideal food for detoxifying because it is easy to digest and at the same time provides strength and excellent nourishment for the body.  Basmati rice and mung beans are a complete protein combination that nourish and support all the tissues and organs of the body.

Kitchari has a comforting creamy taste, and can have endless spice variations that are more suitable for a particular dosha or time of year.  For a spring cleanse I suggest making it with Kapha pacifying vegetables like green beans, Brussel sprouts, cabbage, carrots, celery, fennel, chilis, kale or any leafy green.  Use spices to fire up the agni (digestive fire) like turmeric, cardamon, cinnamon, cloves, ginger and black pepper.

This dish can be eaten by anyone anytime, so no need wait for a spring cleanse to enjoy this meal.  We tend to have kitchari at least once a week in our home...because we love it! 

Kitchari is easy to make.  Or if gathering ingredients is not your bag, we make our own prepackaged kitcharis.  They are easy, convenient and handy with all organic ingredients, spices measured, recipe on back, ready to go!  How easy is that?  

Spring Kitchari (Kapha pacifying)

You’ll need:

1/2 C organic split mung beans

1/2 C organic basmati rice

2 tsp Kapha Seasoning

2 C chopped vegetables

Salt (optional)

lime (garnish optional)

chopped cilantro (garnish optional)

1. Wash the rice and mung dal well.  If you have time, let it soak for a few hours before cooking.  (It will aid digestion)

2. Heat about 2 Tbs ghee in a pot.  Saute 2 teaspoon of Kapha seasoning mix and stir for a few minutes till spices release aroma.

3.  Add the rice and lentils until everything is mixed and well blended with spices and ghee.

4. Add 4 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 squeeze of lime and chopped cilantro.