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.
- ½ c. moong dal
- ½ c. basmati rice
- 4 c. water
- 1 tbsp ghee
- 1 teaspoon cumin seeds (can omit)
- ½ tsp fresh minced ginger (or a pinch of ground ginger)
- ¼ tsp ground turmeric
- 1 tsp sea salt
- ¼ tsp black pepper
- 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.
- 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.
- Add rice and moong to pot. Stir, add salt & pepper.
- Increase heat to med-high, bring to gentle boil. Turn heat immediately down to gentle simmer. Simmer uncovered, stirring to desired consistency.