Kitchari is a healing recipe of a savory porridge made with mung beans, rice and indian spices that support your digestion system health. A staple of Ayurveda, which is a holistic healing method that dates back over 3000 years ago in India, Kitchari is a dish that is meant to cleanse the toxins from our body and balance our “doshas” or our internal energy forces that are based on the natural elements of water, air, fire and earth. The spice blend consists of energies that are warming, cleansing and anti-inflammatory to help reset and balance your body. It is suggested by Ayurvedic practitioners to having this dish at least once a week or more if you are trying to cleanse your body or help ease digestion after eating something problematic the day before.

Mung beans are a staple of an Ayurveda diet because of their cleansing properties. The soluble and insoluble fibers contained in mung beans are able to cleanse your colon naturally and can remove pesticides or insecticides. Their astringent properties will tone your digestive organs, cleanse mucus from the bowels and clear the toxins from your gut. It works together with the rice, combining a great source of fiber and nutrients while softly pushing the toxic buildup from your body. (You could also substitute a different rice, brown rice, quinoa or another grain of your choice)

The spices in this dish also help as a digestive aid, they have warming energy properties and are an antioxidant and anti-inflammatory. Topped with cilantro that has a cooling energetic effect, balancing the dish perfectly.

For the vegetables in this dish I really like to keep it simple and easy on the digestion system. I suggest adding nutrient dense and easy to digest vegetables like carrots, sweet potatoes or butternut squash that also add a natural sweetness to help balance the flavors. At the end of the cooking process I fold in some fresh greens like spinach or kale to get in some extra vitamin C and protein to ensure that I am getting a well balanced nutritional meal.

In order to make this dish you will need the follow ingredients

• 3/4 cup Basmati Rice (can substitute any other grain)
• 1 1/4 cup Split Mung Beans, dried
• 2 tablespoon Ghee or Coconut Oil
• 4 cups water
• 2 tsp. cumin seed
• 2 tsp. coriander seed
• 2 tsp. fenugreek
• 2 tsp fennel seed
• 2 tsp. black mustard seed
• 1/2 cinnamon stick
• 1 tablespoon, fresh grated ginger
• Ground Black Pepper, to taste
• 1 cup chopped vegetables such as carrots, sweet potato or squash
• 1/2 cup chopped spinach or kale or other green vegetables
• Salt to taste
• fresh chopped cilantro

Soak the rice and mung beans in water for 1 hour before cooking and rinse in cold water until the water runs clear.

In a pot, add the ghee or coconut oil and melt on medium heat, add all of the spices except the fresh ground ginger and slowly toast in the oil for 3 to 4 minutes

Then add the rinsed rice, mung beans, grated fresh ginger and carrots or veggies you chose, stir for 5 to 6 minutes over medium heat.

Add 4 cups of water or stock to the mixture and cook on low for 30 minutes or until the rice is soft and the beans start to break down, stirring occasionally.

Once it is cooked then add your chopped spinach or kale at the end and stir in.

Garnish with fresh chopped cilantro and if you want to add a little texture you can top it with some fresh sprouts.