Kitchari is the traditional dish used during an Ayurvedic cleanse, and I really enjoy it anytime! Easy to digest, Kitchari continues to nourish the body with easily accessible nutrients. Herbs and spices support the purification of the blood and tissues of the organ systems. Suitable for all constitutions, this dish is tri-doshic and all six tastes are present!
Cara Freidheim is the Owner and Director of Mookshi Wellness Center. She has been studying Yoga for 15+ years and teaching for 9+. She is dedicated to her thriving Bodywork Therapy practice specializing in Ayurvedic Healing Treatments. Cara is currently continuing her Ayurvedic & Yogic studies with Dr. David Frawley through the Vedic Institute. Compassion is key in her practice, Cara strongly believes in the evolution of self and encourages her clients to embrace the thought that we are all on a path of healing and have great potential to feel more whole.
- 1 tbsp ghee
- 1/2 tbsp whole mustard seed
- 1 tbsp ground coriander
- 1/2 tbsp cumin ground or whole seed
- 1/2 tbsp sea salt
- 1/4 tsp black pepper
- 3/4 tbsp ground turmeric
- 1/2-1 inch diced fresh ginger root
- 1 1/2 cups white or brown basmati rice
- 1/2 cup mung beans partially sprouted. (Or use 1/8dry whole mung or 1/2split yellow mung.)
- 1/2 bunch cilantro leaves
- 1 lime
In a large pot heat ghee on medium-high heat
Add mustard seeds, let them “pop”, turn heat to low
Add coriander, cumin, salt, and pepper, sauté for 30 seconds
Stir in turmeric
Add rice and mung, sauté until coated with ghee and spices
Add 8 cups water, turn heat to medium-high and let simmer
Add fresh ginger, cover and let simmer, stirring occasionally for 1-2 hours.
Additional water will need to be added periodically cup by cup. When finished rice will have broken down and you will have a thick soupy consistency.
Garnish each bowl individually with cilantro and fresh squeezed lime juice.