Basic Kitchari

Post-treatment, kitchari was one of the first real meals I was able to eat.  An Indian friend of mine porch-dropped it for me.  It will always hold a special place in my heart because it was tasty and stayed inside me! When the brain fog lifted a little, I realized that it was kitchari—and that it was not unknown to me.  I had learned about it at a yoga retreat a few years ago during a class on Ayurveda.  This recollection sent me back to my notes from that class, and I began following Ayurvedic practices.  I also learned to make my own kitchari.  And it has proven to be a great food choice for me again and again.  Plus, it’s versatile—you can add toppings and veggies as desired (and tolerated).  This recipe makes 4 servings.

Ingredients:

1. ½ c. moong dal
2. ½ c. basmati rice
3. 4 c. water
4. 1 tbsp ghee
5. 1 teaspoon cumin seeds (can omit)
6. ½ tsp fresh minced ginger (or a pinch of ground ginger)
7. ¼ tsp ground turmeric
8. 1 tsp sea salt
9. ¼ tsp black pepper

Directions:

1. In a medium bowl combine rice & moong. Pour enough water to cover & soak 15 minutes.  Pur through fine mesh strainer, rinse with cold water until it runs clear.
2. Warm ghee in medium pot over med-low heat. Add cumin seeds, cook about 1 minute until they start to brown, become fragrant. Add other spices, stir, cook about 1 minute.
3. Add rice and moong to pot. Stir, add salt & pepper.
4. Increase heat to med-high, bring to gentle boil. Turn heat immediately down to gentle simmer.  Simmer uncovered, stirring to desired consistency.