Kitchari

Kitchari

A recipe by Chef Jason Roberts.

Kitchari is a traditional Ayurvedic dish that's known for its ability to detox the body and balance all three doshas: vata, pitta, and kapha. For yogis that want to cleanse the body and soul in a gentle manner, kitchari provides ample nutrients while pushing the junk out of your body.

 

Ingredients

  • 1 1/2 cups green lentils / split peas or mung beans
  • ½ cup white basmati rice
  • 2 tablespoons ghee , coconut oil or good olive oil
  • 3 tablespoons chopped ginger
  • 5 bay leaves fresh if possible
  • 1 teaspoon ground coriander seed
  • 1 teaspoon ground cumin
  • 2 teaspoon fennel seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 8 to 10 cups chopped seasonal vegetables ( I used sweet potato, carrot, zucchini and silver beet)

 

Method

  1. Rinse the lentils and rice thoroughly under cold running water till water runs clear
  2. Measure out all spices and cut all vegetables before starting to prevent any accidental burning of spices .
  3. In the base of a large saucepan over medium heat add in the ghee along with the spices and ginger, , cook for several moments till fragrant but not burnt. Add in the rinsed lentils and rice followed by the chopped vegetables; cover with 8-10 cups of water and sit to cook for 40 to 50 minutes over a medium to low heat !
  4. The kitchari will have a porridge-like consistency and the ghee will have risen to the top. Add more water if necessary.
  5. Adjust the seasoning with a little more salt if needed..
  6. Serve immediately, or you can store the remainder once cool in the refrigerator in a sealed container for up to 5 days.

 

Watch this recipe in action below!