Here is the Kitchadi Recipe that I cooked at the Wayville Farmer's Market on Sunday.
Kitchadi, also called Kitchari, is the iconic Ayurvedic healing dish. It is delicious, balancing for all body types and is easy to digest for most
Commonly used to help with healing an irritated digestive system, it makes a wonderful breakfast, lunch or dinner! Simple to cook and easy on digestion
it allows your body to move into detox mode as your agni (digestive capacity/fire) has more fuel left after digesting the meal to shift into
digesting toxins that are stored in your tissues.
Kitchadi can be enjoyed simply as a meal or be utilised as a mono diet for 1-3 days to reset the digestive system. When embarking on a Mono diet
(where you eat only 1 substance or meal for a day or up to three) it is important to rest, drink plenty of healthy fluids such as water and
herbal teas (not coffee and wine!), and keep your bowels open either by simply staying hydrated or if you need more support taking triphala,
(1/4-1/2tsp before bed in 1/2 cup warm water.
The recipe can be made with the traditional split mung beans or, to add more fresh prana, use sprouted whole mung beans. the combination of split
mung beans and basmati rice creates a complete protein for vegetarians.
If you are starch intolerant try substituting the rice with quinoa.
- 1/3 cup of basmati rice (can be replaced with quinoa if starch intolerant)
- 1/2 cup of split mung dhal
- 2-3 tablespoons of ghee
- 3 tsp cumin seeds and 2tsp fennel seeds
- 2 tablespoon fresh chopped ginger or 1tsp dried ginger powder
- Salt to taste and optional is a big bunch fresh coriander
- Optional add sweet potato, carrot or parsnip with the water when cooking and broccoli towards the end of cooking.
Wash the rice and mung dhal together until the water runs clear. If you have the time (and forethought), allow them to soak for an hour
or two to make them even easier to digest.
Put the ghee into a heavy based pot and on a medium to high heat fry the seeds, as they begin to turn golden brown add ginger and turmeric
powder and fry a little.
Add the drained rice and dhal and stir through. Add the water, bring to a good simmer and cook until the grains are very soft (about 40mins).
I prefer to keep the lid off.
Stir through salt to taste and fresh chopped coriander.
Depending on your constitutional needs you can vary the recipe to create the right balance for you!
Vata types - add more ghee, fennel, extra ginger, garnish with yogurt.
Pitta types - add more ghee, fennel, cardamom pods, and more fresh coriander.
Kapha types - add more ginger, mustard seeds, can use less water garnish with lime juice and black pepper.
Lovely served with chutney or kimchi.
Make this dish with love in your heart and your whole body will sing with enjoyment and blossoming health!