This staple food of Ayurvedic medicine is designed to stoke the digestive fire and reduce ama, or internal toxicity. This basic recipe is good for all three doshas and particularly for vata dosha. Makes 3 cups.
- 1 c basmati rice.
- ½ c split mung beans, soaked for at least three hours before cooking
- 4 c purified water
- 2 T organic ghee,
- 1 tsp. black mustard seed
- 1 tsp. cumin seed
- 2 pinches hing (asafetida)
- 1 tsp. fresh grated ginger
- 1 stick of kombu or wakame
- ½ tsp. sea salt ½ tsp. turmeric
- Rinse the rice and split mung beans. Soak beans for three hours or overnight. Drain.
- If using vegetables, cut into cubes.
- In a pot, warm the ghee over medium-high heat. Add the mustard and cumin seeds (and, if using, fennel and coriander seed) and sauté for 1-2 minutes or until aromatic.
- Add turmeric, mung beans, and rice. Then add water, kombu, and ginger. Bring to a boil then cover and simmer for 40 minutes. You may have steamed vegetables (broccoli, carrots, beets, green beans, asparagus, fennel, and summer squashes) as a side dish or you can add them into the pot of kitchari.
- If you need to add a more water, do so, but the kitchari should be the consistency of stew when done.
- Garnish with fresh cilantro.
Eat enough to feel satisfied, about the size of your hands cupped, and then rest for at least 10 minutes on your left side to support good digestion.