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.
Ayurveda discourages use of the microwave for reheating food. The little lunch crock-pot is a great way to reheat my food at work. It just heats up while I’m working, and by lunch time, it’s ready!

2 Comments

Filed under Ayurveda, C-Diff, Healing 2021, In My Kitchen

2 responses to “Basic Kitchari

  1. Pingback: Modified Moong Dal Khichdi | Wider than the Sky

  2. Pingback: Recovering from CDI | Wider than the Sky

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