Fresh Kitchari
Ingredients
1. Basmati or sona masoori rice
1/2 cup
3. Masoor Dal
1/2 cup
5. Ginger root chopped
1/2 inch - 1 inch
7. Bay Leaf
1 whole
9. Rock Salt
1/4 tsp
10. Cumin Seeds
1/2 tsp
12. fresh dill
1 tbsp
13. Spinach
1/2 cup
2. Mung Dal (split yellow)
1/2 cup
4. Water
6 cups at least
6. Turmeric Root
1/2 inch chopped
8. Parsley
1 cup chopped
10. Ghee
2 tsp
11. hing
1 pinch
13. Assorted Veggies
1.5 cup (carrot, rutabaga, sweet potato, etc).
13. Cinnamon
1 stick
Ayurvedic Information
When eaten as a cleanse food, kitchari can be made just with the mung dal, rice, and spices, without vegetables, made soupy, and with adequate ghee. However, any other time of year, one might enjoy kitchari packed full of seasonal vegetables and herbs. As plain kitchari can be constipating, the mixture of different fibre rich vegetables can be very useful and tasty too.
Method of Preparation
01
Carefully pick over the rice and dal to removed stones. Wash each in at least 2 changes of water and soak them for at least 3 hours.
02
Add 1 tsp ghee and 6 cups of water to the rice and dal with a cinnamon stick, bay leaf, ginger root, hing, and cumin seed and cook covered until it becomes soft, about 20 minutes.
03
While this is cooking, prepare any vegetables that suit your constitution. cut them into smallish pieces. Add them with the turmeric root, parsley, and dill to the cooked rice mixture and cook another 10 minutes.
04
Optionally add more ghee
05