Detox and nourish your body with this comforting Kitchari recipe!
Kitchari is an Ayurvedic dish designed to facilitate elimination of Toxins in the body and build up the Ojas. It also makes a nutritious , warming dish for cold winter nights.
4 tablespoons Organic-Grass Feed Ghee or 2 tablespoons Organic Olive Oil
1/4 teaspoon ground Asafoetida
1 teaspoon whole Cumin seeds
1 small yellow Onion, peeled and sliced
1-inch piece fresh Ginger, peeled and finely chopped
2 black Cardamom pods
2 cloves Garlic
1/4 teaspoon Garam Masala
1 teaspoon Turmeric (fresh grated is best, but powder is ok)
1 cup split Mung beans
8 to 10 leaves of Kale, stemmed and chopped
1/2 cup Basmati or long-grain rice **or sub 1 Cup finely chopped Cauliflower for lower Carb option
Salt and Black Pepper to taste *(Black Pepper is a must to make the Turmeric bioavailable and benefit the body.)
About 5 cups water
In a large bowl, wash and rinse rice in cool water until the water runs fairly clear. Drain and set aside.
In another Large bowl, wash and rinse the Mung beans, clearing them of any stones or sediment. Then soak in clean water for about 30 minutes to an hour. Drain and set aside.
Heat the organic ghee or oil in a large heavy-bottom saucepan casserole over medium heat.
Add asafoetida and cumin seeds.
As soon as you smell the fragrance of the cumin seeds, add the onion and ginger. Stir-fry until onion begins to turn transparent.
Add Cardamom pods, garlic, Garam Masala, and Turmeric. Stir and fry for 1 minute.
Add the Mung beans and rice. Sauté for about a minute or two.
Add salt, black pepper and water, and bring to a boil.
Cover, turn heat to low, and cook for 30 minutes, stirring now and then to prevent sticking. Uncover and check to ensure that the rice and mung beans are thoroughly cooked, and serve.
Enjoy! Namaste ☺
The Kitchari will keep for about 3 days in a sealed container in the refrigerator.