I’m giving my body & digestive system a break. I’m eating kitchari!

It smells splendid and is so aromatic in the kitchen when cooking. There are times when I make it as per the recipe, but sometimes I add in cloves of garlic, and slices of ginger and onion or shallots.

The recipe was pulled from Natural News, and there are a few paragraphs to explain Kitchari’s benefits to the body. You can also find references & resources links at the bottom if you’d like to learn more, not just about Kitchari, but about the Ayurvedic approach.

Happy learning to those of you who decide to explore!

One saucepan

Ingredients (Yields 4 servings)
1 cup white basmati rice
1 cup split mung beans
1 tablespoon ghee
1 /4 teaspoon cumin seeds
1 /4 teaspoon brown mustard seeds
1 /4 teaspoon turmeric
1 /4 teaspoon rock salt or sea salt
4 cups water

1. Rinse the rice and mung beans until the water is clear.
2. In a saucepan over medium heat, heat the ghee and add the mustard seeds and cumin seeds. Stir a moment until the seeds pop.
3. Add the rice, mung beans, turmeric, and salt, and stir until well blended with the spices.
4. Add the water and bring to a boil. Boil for 5 minutes, uncovered, stirring occasionally.
5. Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes.

A few pictures for you, but this is a version where I add garlic, ginger, shallots (I throw these ingredients in once the water has been brought to a boil).

Kitchari complete!