Lord knows at times I do. That’s why I chose to share the ayurvedic dish, Kichari, in this video below! As most of us know by now, there are so many types of cleanses out there. Each type of cleanse, however, has its best time, place, and season to shine for each person in their life and journey to optimal wellness.
As for what I am sharing in this post, in the ayurvedic system of optimal health & longevity, the ultimate cleansing food is called “kichari” and as it turns out, it’s usually great to enjoy any time. And safe for anyone to try for at least one meal, if not for a longer cleanse. (See *Note below if you are considering a longer cleanse).
But for most us, most any time, it is a nourishing, cleansing dish for the mind, body, and soul.
So in this little segment where I shared it on CT Style, I called it “A healthy hug in a bowl”.
Because whenever you feel tender, with low energy, or want simply want to be easy on your system… I recommend this dish.
People are usually surprised at how much they love it!
There’s lots of ways to get creative with it. And never a reason to feel guilty.
The medicinal, cleansing, AND nourishing value of this food is incredible! (I’ll have to write another post all about those details). In fact, it is the main food that is eaten to give your system a deeper break to cleanse, nourish, and heal – when you use it as part of a holistic cleanse like in the traditional “pancha karma” tradition.
But for now, find the recipe below… And enjoy the little segment I did at CT Style about making it!
(ps – I NEVER know what is going to happen LIVE on AIR; what they are going to ask or exactly how it’s going to go. AND you only get just a few short minutes to chat… Excuse me that I got flustered on the coconut oil question, and about mung beans!! Coconut oil is awesome, and, at the time of this video, because ayurveda is all about balancing the elemental qualities, it was perfect for balancing the warm weather we were still experiencing. Otherwise; sesame oil or ghee (organic, clarified butter) is traditionally recommended. Also… MUNG beans are incredible!! They are special legume in that they are the most easily digested of all the legumes/beans… They are uniquely “satvic” which means balancing, in the simplest of terms. And nutrient dense.)
(*Note: If you plan to do a cleanse beyond one meal, please research or consult on how to best prepare for a one day or longer cleanse. Please respect your body and only do so if not with either of these conditions: A) You are extremely weak, debilitated, or convalescing. B) You are pregnant, breastfeeding, or menstruating. Contraindications courtesy of Banyan Botanicals website.)
SEASONAL KITCHARI RECIPE
INGREDIENTS:
When you are able to, choose organic, pesticide-free ingredients
- 1 cup basmati rice or quinoa
- 1 cup of mung dal (yellow split mung beans)
- 2 cups or so chopped vegetables of choice
- Optional ½ cup unsweetened coconut shreds
- Mineral salt to taste
- 2 tbsp virgin organic coconut oil (option for “ghee” which is clarified butter or organic sesame oil)
- SPICES: Roughly 3 teaspoons of premade kitchari spice mix or 1 tsp each (Whatever you can get a hold of, but don’t worry if you don’t have it all):
- Fresh ginger, fresh turmeric
- Whole cumin seeds, ground cumin, coriander, fennel, fenugreek
- Dried turmeric, black/brown mustard seeds, asafoetida
GARNISH: Fresh cilantro, herbs, lime, drizzle of coconut oil/organic ghee (clarified butter)/sesame oil. Optional: pumpkin seeds, unsweetened coconut shreds, homemade pumpkin seed herb pesto, avocado, lightly steamed or roasted veggies
PREPARATION:
To aid in digestion (aka, help prevent gas, etc.) wash rice/quinoa of choice and mung dal and let them soak in water overnight. Rinse water until it is no longer “cloudy” looking.
DIRECTIONS:
- In a medium sized sauce pan, warm the coconut oil, sesame oil, or ghee (whichever you are using). Add the spice mixture and saute for one to two minutes.
- Add the rice and mung beans and continue to saute for another 2 minutes. Then add 6-8 cups of water and bring to a boil. Add coconut if using. Once boiling, reduce heat to medium/low, cover, and cook for about 20 minutes.
- While beans and rice are cooking, chop your veggies. Add harder vegetables (like carrots, etc) about 20 minutes in and continue cooking. Add softer or leafy veggies a few minutes before the dish is done. Add salt & more water if needed. Consistency should be like stew, not like soup.
- Prepare your garnishes while the kitchari finishes cooking.
- Serve in a bowl and add garnishing of choices on top!