Kitchari - Ayurvedic Cleanse

A flavorful kitchari, perfect for an Ayurvedic cleanse. Full of protein, yet easy to digest.

Prep: 8

Cook: 1 30

Total: 9 30

Yield:6 people

½ cup of dry green mung beans
2-3 tablespoons ghee (clarified butter) or coconut oil
1 tablespoon black mustard seeds
1 tablespoon yellow mustard seeds
1 tablespoon fennel seeds
1 tablespoon turmeric
1 tablespoon cumin
½ teaspoon ground coriander
½ teaspoon fresh cracked black pepper
½ teaspoon of cinnamon
2" piece fresh ginger root , grated
1 cup good quality Indian basmati rice
½ cup of dry mung dal (split yellow lentils)
4-6 cups water (the more water the soupier it will be)
6-7 cups assorted vegetables (I often use sweet potatoes and other veggies I have on hand)
1 strip of kombu seaweed
1 tablespoon Himalayan pink sea salt (or regular sea salt)
1 bunch one bunch fresh cilantro , chopped, divided

The night before, wash the mung beans and soak them in water overnight (this helps with digestion, which we are all about!).
In a large skillet or wok, melt the ghee or coconut oil until it’s warm and liquid. Add the black mustard seeds, yellow mustard seeds, and fennel seeds to the ghee and sauté until you hear the seeds being to pop. Quickly add the spices (turmeric, cumin, coriander, black pepper, and cinnamon), fresh ginger, rice and mung dal to the mix. Coat the rice and beans with the spices and seeds. Do this quickly so as not to burn the spices!
Slowly add in 4 cups water, then add the vegetables and kombu and lightly stir all ingredients. Bring to a boil, then lower heat, cover and cook for about 45 to 60 minutes, or until lentils and vegetables are both soft.
Stir in the salt, taste, and correct seasonings. Stir in about 2/3 or so of the fresh cilantro and garnish with remaining chopped cilantro and melted ghee or coconut oil.

Garnish with chopped cilantro and melted ghee.

Recipe By:Cheryl Malik