Kitchari : the Golden Recipe
Joanna is honored to be the first Kripalu certified and bilingual Ayurvedic Lifestyle Consultant in the National Capital Region. Certified in Ayurveda by the Kripalu Center for Yoga & Health, she is also a member of the National Ayurvedic Medical Association (NAMA), the Canadian Ayurveda Members Alliance (CAMA) and the Quebec Naturotherapist Association (ANQ). Joanna will be joining Jennifer for an Ayurvedic themed Mom & Babe retreat on November 20th, 2016.
Ayurveda, the sister science of Yoga is the art of longevity and vitality. Ayurveda has delicious recipes for the body, mind and spirit. Here’s a first one and an all-time favorite!
Kitchari is pronounced : kich-ah-ree and it has been used to nourish the healthy, sick, babies to the elderly, during detox, cleansing, and deep spiritual practice. This Indian comfort food is a perfect protein and has been around the world for 10,000 years.
For cultures that have been maintaining on a plant-based diet, this combination of rice and beans is often what allowed their diet to be nutritionally sustainable. So warm, comforting and easy to cook, it will become a new favorite in your kitchen especially in the winter time!
Traditional Kitchari contains grains. If you do not eat grains because it is inappropriate for you, simply eliminate the grain altogether or add seed-grains like quinoa or amaranth. You can also make the kitchari more soupy and increase the amount of vegetables and decrease the amount of mung/rice (or mung/quinoa).
So why should I eat Kichari? For these benefits :
1. Easily prepared
2. Easily digested
3. Nutrient rich
4. Complete protein
5. Builds vitality and strength
6. Excellent detox dish
7. Spices bring aroma, flavor and reawakens the digestive fire
8. Cleanses toxins from bodily tissues
9. Restores sagging energy
10. Dish brings the body in a balanced state
– 1/2 Cup split mung dahl
– 1 Cup basmati rice
– 6 Cups of water
– 1 Tbsp of Ghee (clarified butter), coconut or olive oil
– 1 Tsp cumin seeds
– 1 Tsp coriander seeds
– 1 Tbls fresh ginger
– 1/2 Tsp fresh garlic
– 2 Tsp of turmeric
– 1 Small onion chopped
– 1 Tsp black pepper
– 1 Tsp chopped cilantro leaves
– Himalayan salt to taste
– Vegetables if desired, for example : sweet potatoes, carrots & celery
1. Rinse rice and dahl until water is clear.
2. In a heavy bottom soup pot, add rice, dahl and water ; bring to a boil. Reduce heat to low and continue for about 40 minutes or until beans and rice are cooked.
3. In a separate pan, heat the oil. Add spices and sauté briefly, about 30 seconds or until aroma is let off.
4. Add spice mixture to rice and dahl. Add salt. Stir well.
5. Serve and sprinkle each bowl with fresh cilantro leaves.