The queen recipe: kitchari

This kitchari is ideal for detoxing as it is light yet grounding, supports digestion, and is easy to customise. It provides a complete protein, is gentle on the gut, and helps scrub the intestines. It is substantive enough to sustain you, yet light enough to purify. A small amount of ghee in your kitchari can help lubricate the digestive tract and stoke agni.

Here is the recipe kitchari

Ingredients (Serves 2-3): 

- ½ cup split yellow mung dal

- ½ cup basmati rice

- 4 cups water (adjust for desired consistency) 

- 1 tbsp ghee (or coconut oil for a vegan option) 

- ½ tsp cumin seeds 

- ½ tsp coriander powder 

- ½ tsp turmeric powder 

- ½ tsp grated fresh ginger (or ¼ tsp ground ginger) 

- ¼ tsp fennel seeds (optional) 

- ½ tsp Himalayan salt (to taste) 

- 1-2 cups chopped vegetables (optional: zucchini, carrots, sweet potatoes) 

- Fresh coriander for garnish (optional) 

Instructions:

1. Rinse the lentils and rice thoroughly under running water until the water runs clear[1] 

2. Heat ghee in a pot over medium heat. Add cumin, fennel seeds, and grated ginger. Sauté 

3. Add turmeric and coriander powder, stirring for a few seconds to release their aroma 

4. Add the rice and mung dal, stirring to coat them in the spices 

5. Pour in water and salt, bring to a boil, reduce heat to low. Cover and let simmer for 20 minutes 

6. (Optional) Add vegetables about 10-15 minutes into cooking, depending on their cooking time

7. Check consistency. Add more water if needed for a soupy texture or cook longer for a thicker consistency 

8. Remove from heat and let it sit for 5 minutes before serving. Garnish with fresh coriander

Bon appétite and enjoy!!

Notes:

I suggest soaking both rice and mung dal the day before

tsp = tea spoon

tbsp = table spoon