Kitchari

 

Kitchari is a dish from Ayurvedic medicine. It is traditionally eaten in India at each change of season. Kitchari is a detoxifying dish and a good alternative to drastic cures like fasting.

INGREDIENTS:

To be adjusted according to your needs: 1 cup = 250 ml- ½ cup of lentils
½ cup of white basmati rice
1 teaspoon of the mixture coriander, fennel, cumin in grain or powder
1 to 2 cm of ginger
0.5 cm fresh turmeric (or ¼ teaspoon powder)
fresh coriander
½ lemon
1 teaspoon of Ghee (or olive oil)
green vegetables of your choice to vary (zucchini, broccoli, green beans…etc)

PREPARATION:

– Rinse the rice (bazmati if you are looking for a low glycemic index) and lentils (mung or coral) and let them soak for at least 4 hours.

– Drain the rice and lentils.

– Peel and chop the ginger and turmeric, or puree them in a garlic press.

– Boil 4 cups of water (4 times the volume of rice and lentils)

– Add the rice, lentils, spices, salt and the ginger and turmeric pieces.

– As soon as the water boils, cover and let cook on very low heat.

– After 15-20 minutes of cooking, add the vegetable(s) of your choice on top, in small pieces.

– Total cooking time is 30-40 minutes. Feel free to add boiling water along the way if necessary.

We’re looking for a fairly liquid, soup-like result. And we want everything to be very cooked to be more digestible.

– Just before serving, ideally in a bowl, add a teaspoon of Ghee or olive oil, a squeeze of lemon and some fresh coriander.