Kitchari - the Ayurvedic classic one pot meal.

A simple, quick, and easy meal to make that is truly nourishing and tasty.

Kitchari is an age old Indian recipe that provides all the amino acids the body requires to heal itself, hence why it has been used for thousands of years in times of illness. It is a great dish to eat when agni (our digestive capacity or fire) is weak as it is easy to digest, and can be made with varying degrees of water so it's soupy (best for those who are ill, and the elderly) or quite unctuous and thick for those whose agni is stronger.

This basic recipe is designed to be tridoshic, but can be modified to suit different doshas and different seasons. Such as in winter for vata and kapha types try adding some warming cinnamon, black pepper or curry leaves. For pitta types or in summer heat you could use cooling coconut oil instead of ghee and use mint or coriander leaves to garnish.

Simple Kitchari Recipe.

Ingredients.

Serves 2

• 2 tbsp Ghee

• 100 gm or 1/2 a cup of white basmati rice

• 70 gm or 1/4 cup of split mung or whole mung beans that have been soaked for at least 6 hours

• 1/2 tsp of grated fresh ginger

• 1/2 tsp of grated turmeric or 1/4tsp of powder

• 1/2 tsp cumin seeds

• 1/2 tsp coriander seeds

• seeds from 2 green cardamom pods

• 1/4 tsp mustard seeds

• 1 large bay leaf

• 1/8 tsp asafoetida (hing)

• 1/2 tsp rock or mineral salt

• 500 - 750mls of water or 2 - 3 cups

• 1/4 tsp ground fennel (optional)

• Handful of coriander, parsley or basil to garnish.

• A few squeezes of fresh lime juice

Directions:

1. Heat the ghee in a pan over a medium to low heat and once melted add the whole spices and bay leaf. Allow them to cook in the oil for a minute or so until their aromas are present.

2. Add the fresh ginger and fresh turmeric, stir and allow to simmer for 30 seconds or so.

3. Add the powdered spices and again stir to ensure everything is coated in the oil, then add the rice and split mung and stir again.

4. Add the water, bring to a boil then reduce the heat to a simmer and place a lid on top. Cook for around 20 - 25 minutes covered.

5. Once cooked turn off the heat, and add the chopped herbs and a dash of lime juice, stir to coat and replace the lid for another few minutes for the flavours to infuse.

6. Serve and eat in a calm and peaceful setting paying gratitude to all that have contributed towards your meal.

7. Enjoy!