Kitchari is considered THE food to eat when recovering from any illness or to sustain you during an ayurvedic detox.
1 tablespoon ghee (clarified butter)
6 ounces basmati rice
3 teaspoons cumin
3 teaspoons coriander
3 teaspoons fennel seeds
1/2 teaspoon turmeric
3 ounces split yellow mung beans (dal)
vegetables appropriate to your doshas (find an ayurvedic specialist to help you determine this)
Wash rice and beans together under cold water. Melt ghee in a pan, then add fennel seeds. Cook for one minute. Add cumin, coriander, and turmeric, and the rice and beans. Stir so the mixture is coated with ghee. Then cover the mixture with hot water by about two inches. Bring to a boil, then lower the heat and simmer, stirring occasionally. Add more water as needed—you don’t want the pan to dry out.
Add diced vegetables, starting with root vegetables. Leafy vegetables, like spinach, should be added toward the end of cooking time. The dish is cooked when most of the water has evaporated and the grains are soft and slightly mushy.
Let us know how you enjoy this special Kitchari Recipe.
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Mary McGuire-Wien, Author of The 7 Day Total Cleanse, is committed to teaching, guiding and inspiring you through your juice cleanse, cleansing detox & weight loss retreat.
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