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
- Rinse the lentils and rice thoroughly under cold running water till water runs clear
- Measure out all spices and cut all vegetables before starting to prevent any accidental burning of spices .
- 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 !
- The kitchari will have a porridge-like consistency and the ghee will have risen to the top. Add more water if necessary.
- Adjust the seasoning with a little more salt if needed..
- Serve immediately, or you can store the remainder once cool in the refrigerator in a sealed container for up to 5 days.